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Old 10-11-2009, 06:22 PM   #1
Tonedef131
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Default All-Grain - HBT BJCP comp winning Maibock

Recipe Type: All Grain
Yeast: German Bock Lager
Yeast Starter: huge
Batch Size (Gallons): 6
Original Gravity: 1.066
Final Gravity: 1.015
IBU: 29
Boiling Time (Minutes): 90
Color: 6.5
Primary Fermentation (# of Days & Temp): 14 Days @ 50F
Secondary Fermentation (# of Days & Temp): nope
Tasting Notes: Super malty with a bit of booze.

This recipe won 3rd place of all Lagers in the 2009 HBT BJCP competition. The best way to do this style is to brew it in like January or February and lager it till the grass is green again. I didn't know it before brewing this beer, but Maibock is one of my favorite beers to drink. I entered this in the Indiana State Fair Brewers Cup and it won first place in Bock category by beating out the Eisbock that took 1st place at nationals.

Maibock
Mailbock/Helles Bock

Type: All Grain
Date: 1/13/2009
Batch Size: 6.00 gal
Brewer: Kyle Alberda
Boil Time: 90 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
6.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 40.00 %
6.00 lb Vienna Malt (3.5 SRM) Grain 40.00 %
3.00 lb Light Munich Malt (6.0 SRM) Grain 20.00 %
2.00 oz Hallertauer Mittelfrueh [3.90 %] (60 min) Hops 20.9 IBU
1.00 oz Hallertauer [3.90 %] (30 min) Hops 8.0 IBU
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager

Beer Profile

Est Original Gravity: 1.069 SG
Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.018 SG
Measured Final Gravity: 1.015 SG
Actual Alcohol by Vol: 6.66 %
Bitterness: 29.0 IBU
Calories: 298 cal/pint
Est Color: 6.5 SRM

Single Infusion
60 min Mash at 156.0 F

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Old 11-15-2009, 07:49 AM   #2
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What was your fermentation schedule like for this? Temps?? Definitely want to add this to my week off for Christmas brew schedule!!

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Old 11-16-2009, 01:24 PM   #3
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I pitched at 45 and fermented at 50, it ended up being one of the fastest lager fermentations I have had. I believe it was done in about a week or so, so then I warmed it up a few degrees and racked to a keg after a total of about 2 weeks in the primary. I then lagered it for 3-4 months before carbonating and drinking, but honestly it peaked at about 6 months.

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Old 02-11-2011, 09:37 PM   #4
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I bought my ingredients and am brewing this tomorrow morning. One change, I am fermenting with Wyeast 2000 Budvar Lager. I have it on hand, so I'll give that a shot and save some scratch...

I'll update this thread as I get more info.

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I hit my numbers head on and now have 4.25 gallons of 1.069 OG Maibock happily fermenting away at 50º. The wort tasted great with a strong malty backbone and a good push of bittering that has my hopes high.

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Old 03-28-2011, 05:16 PM   #5
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brewed this as an ale using Nottingham (still working on tempcontrol )
tasted it at bottling time. tastes pretty damn good! can't wait to try it carbonated, should be fantastic. thanks for the recipe!

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I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.
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Old 04-25-2011, 09:38 PM   #6
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Well after proper lagering, this has turned out to be a very nice Maibock. Rich, amber, and just dry enough to drink by the maß. I'll get a full review up sometime this week.

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Old 05-16-2011, 02:46 PM   #7
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QQ- did you ramp temp up for acetyl cleanup? I'm going to brew this in the next week and I'm currently building my starter, one more step, then it's go time.

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Old 11-21-2011, 09:37 PM   #8
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Did this with Wyeast October fest blend back on the 5th and just finished the D-rest.

Lost my notes on the OG but I think it was upper 60s, FG at 1.017 which is a little disappointing, I mashed at 153, now I wish I would of done a 90 minute at 150 mash. Live and learn.

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Old 12-02-2011, 06:40 PM   #9
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Nice to see people are using this recipe. I think I'm going to brew it again this winter but with a decoction mash and a touch of aroma hops.

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Old 12-03-2011, 07:17 PM   #10
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I used it for inspiration and cooked up a killer helles

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