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Old 06-07-2005, 10:42 PM   #1
Jun 2005
Santa Cruz
Posts: 6

I know it is already June but I wanted my second batch of brew to be a Maibock. Anyone have any good suggestions for a recipe? Or for that matter a good link to a page with many different recipes.


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Old 06-14-2005, 03:26 AM   #2
Jun 2005
Versailles or Toledo
Posts: 24

"Homebrew Favorites" and "More Homebrew Favorites" contain around 240 and 260 each. They contain a wide variety of recipes. Ales to Lagers, fruit beers to Porters. You might want to look into purchasing these books online.

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Old 06-14-2005, 12:12 PM   #3
Jun 2005
Surprise, AZ.
Posts: 1,488
Liked 5 Times on 4 Posts

Here's a tastey one:
Oh My Maibock

4 lb. Pale Malt Extract
4 lb. Extra Light Dry Malt Extract
lb. American 6-row
lb. German Wheat malt
lb. German Pilsen
lb. Carahell
lb. Carapils (Dextrine)
2 oz. Chocolate
lb. Victory
lb. Light German Munich
1 oz. Hallertau (3.4% 60 minutes)
1 oz. Hallertau (3.4% 45 minutes)
1 oz. Spalt (2.7% 30 minutes)
1 oz. Saaz (3.3 % 5 Minutes
1 vial White Labs WLP838 Southern German Lager
tsp. Epson Salt
1 tsp. Irish Moss

OG: 1.070 - 1.073
FG: 1.010 - 1.013
SRM: ~14
IBU: 28
ABV: 8.1%

Put 2 gallons of RO water along with Epson Salt in brew pot and heat to 165F. Turn off heat and add Grains in Grain Bag. Stabilize temperature at 155F. (Do not add grains to water above 165F.) Let temperature rest down to 122F stirring grain bag gently from time to time. Leave pot uncovered during this time. After the wort has reached 122F, heat back up to 158F and hold at 158F for 10 minutes. Remove grain bag and let drain. Do not Squeeze grain Bag! Rinse grains by slowly pouring 1 Quart of HOT tap water over top of grain bag. Discard grains. Add 1.5 gallons of water, or 3.5 gallons if you are doing a 5-gallon boil. Add Malt extracts. Bring to boil. Make note of the time in which your boil starts, add 1 oz. of the German Hallertau Hops. Make sure your boil is a calm boil. Do not boil too hard. After 15 minutes of boil, add the other OZ. of German Hallertau hops. After 30 minutes, add 1 oz. Spalt hops along with the Irish Moss. Boil 20 more minutes and add the Saaz Hops. Boil for a final 10 minutes. Cool wort to 80F or colder and pitch yeast. Allow fermentation to Start at room temp. After fermentation has started, cool down to 52F. Ferment 14 days at 52F. After 14 days, allow warming back up to room temperature. Rack into secondary and cool back to 48F. Allow fermenting for 2 more weeks. After 2 weeks begin to "Lager". Turn down temp 2F each day until you reach 34F. Rack, bottle or keg, let condition, Enjoy!

Good luck
On Tap -
  1. 3 year old Oak Aged Bourbon Porter
  2. Irish Red Rye
  3. Robust Porter
  4. Russian Imperial Stout
  5. Mirror Pond Clone dry hopped with Citra
  6. Mirror Pond Clone dry hopped with Centennial
Primary - Nada
Secondary -
From man's sweat and God's love, beer came into the world. -- Saint Arnoldus

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