The Maibock

Beer Recipes
1

I want one this spring, and think it is time to brew it up.
I have looked at the recipes here and elsewhere and had a couple questions.

I am thinking about using S-189, and wondering if anyone uses that for a helles or maibock?  Bad idea?

and then the hops, I was thinking about using what I have access to in the freezer which would be Perle and Mt Hood.
not sure if not having any Tett or Haller is a deal breaker.  I guess this would be an americanized version, but would it work?

Thanks in advance for any guidance.

Cheers.

2

Mt Hood is my go-to hop sub for Hallertauer so you’re probably fine there.  Don’t know about the yeast

3

I’ve used S-189 to make a maibock with pretty good results.  I prefer WY2206, but you won’t make a bad beer with S-189.

4

:), I guess that is all I need to know, thanks very much fellas.

But yea, feel free to post your mai-bock thoughts/experiences here.

5

pinnah - mt hood works very well - I would not hesitate.

good luck with the maibock - bet you’re lamenting the disappearance of Glissade?

6

Would you go with the Perle to bitter?  or go with your magnum?

True that.

I know some folks did not like it and thought the name was ghey. ::slight_smile:
Not me, I thought it was a perfect name for that time of year.  Green valleys, and lots of spring snow still up high.

I love a good standing glissade on some warmed up spring corn 8).

Do you know what SN is replacing it with?

Cheers.

7

Glissade was another one that took me completely by suprise. I have to start looking for ABV on the labels. I drank a sixer of it one night and then sat there saying 'how did I get so drunk? I just had a those nice easy drinking beers" then I looked at the label. geesh!

8

I would go with Perle in this case - in the more malt accentuated styles, I’ve been liking the Noble type hops lately.

I really enjoyed Glissade - it was different than the run of the mill seasonals that everyone seems to push.  And few people make maibock.  In hearing of the end of Glissade, I started tinkering with a golden bock in its fashion (rather than my vienna-maibock that I’ve made in the past).  I haven’t made it yet tho.  Maybe it will be made in the new brewhouse for the new lineup.

Glissade is being replaced by Ruthless Rye IPA.  While I am not a fan of Rye IPAs, I am a big SN fan, so I know I’ll give it a whirl…

9

Maibock’s a style that seems to have wormed its way into my annual rotation the past few years. I’ve used 206 and 34/70, but I bet S-189 would work well. I use Magnum to bitter and a decent amount (20-30 g) of whatever noble-type hop I have on hand for a flavor addition. Last year that was Spalter, which I liked a lot. Nice and spicy.

Wow, they’re really pushing the envelope there. ::slight_smile:

10

I would love to see your latest rendition if you wanted to post or pm.  The Maibock is a perfect style for Silver town.  I would expect around 7%?

Um yea, I guess they are going with something that will sell to the masses?  Thanks Denny. :wink:

11

Got a chance to try some of a test batch of Ruthless Rye at Beer Camp.  Seemed kinda tame, not a lot of rye flavor.

12

So you’re saying i might like it? :wink:

13

Yup, nothing better after a long day of boot-packing up to find those spring snows.

5.5 gal batch:
2/3 Pilsner
1/3 Munich 1
105 min boil
25 g Magnum (12.3%) at 90 min
30 g Spalt at 15 min
Mash at 65°C for 60 min. OG 15.5°P (1.064); FG 1.011.
Big ol’ starter of 2206, fermented at 50°F for 10 days, then raised to 66°F. Racked to keg on day 17 and lagered for three months.

14

Pretty close to what I do, although I usually like a bit of carahell in mine.

15

Sweet, thanks Sean.

What is the difference between carahell and some generic crystal 10?

16

one is German, and thus better, duh  ;D

17

:D, I kind of thought that might be the answer.  Besides, cara-hell just sounds way better.  Prost.

18

My thoughts exactly  -  Carahell=German, Crystal 10='Merican  :wink:

19

This thing is in the fermentor, thanks for the help.
'merican hops and 'merican crystal…American Maibock.  :-[

Slow start on the yeast. Sitting patiently at 50 degrees.

Cheers.

20

34/70 would be pretty good and clean and  would let the great malt flavors stand out. I just brewed on and used my favorite German lager yeast: the german bock yeast ( I think WL833?) I feel this yeast is practically made for these malty german styles.
I also think the Mt Hood will be perfectly fine in this situation. I dont think you would be able to tell the difference. If you can…who cares! as long as its a good beer to you, thats all that matters anyway.