Originally Posted by YooperBrew
For you lager experts, how does that look?
You are getting most of your color from the crystal 80. Though this will work, it will not give you the maltiness you may want to have in that beer.
I brewed my last Maibock with 60% Pilsner and 40% light Munich. This year I will go with 80% Pils and 20% dark Munich, b/c I'm out of the light Munich and will have to buy a new bag eventually. Though this is a personal preference, I'd say it's closer to how Maibocks are done in Germany, though there are probably a few examples that are brewed with almost 100% Pils and then colored with darker malts.
As for the decoction, if you plan to decoct from Protein to Saccrification, keep the protein rest at 133 *F and pull the decoction after 10 min. The main mash will be sitting at this rest for a long time and you don't want it to sit there at a low protein rest temp unless you really have undermodified malt. If you have time, you can also give this
mash schedule a try. This is the schedule I now always used instead of a triple decoction. It's faster than that and easier on the proteins while still boiling a lot of the mash.
For fermentation make sure you keep the primary fermentation temps close to 46 *F or at least below 50 *F. For that you will need a healthy pitch of yeast (about 5-6 oz of sediment or thick slurry) otherwise it will take a long time to finish. The low temp is so the yeast doesn't produce to much higher alcohols. Though I had a few commercial German Bocks that had a sharp alcohol finish, I don't consider them a good example of the style.