Helles Bock Extremely Crushable Maibock

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TandemTails

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Joined
Jun 29, 2015
Messages
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Location
Santa Fe
Recipe Type
All Grain
Yeast
Saflager W-34/70
Yeast Starter
1.75L
Additional Yeast or Yeast Starter
I used one package of dry yeast, and yes, made a starter with it.
Batch Size (Gallons)
5
Original Gravity
1.066
Final Gravity
1.015
Boiling Time (Minutes)
90
IBU
29.5
Color
8.5 SRM
Primary Fermentation (# of Days & Temp)
4 days @ 53'F
Secondary Fermentation (# of Days & Temp)
5 days @ 68'F
Additional Fermentation
5 days @ 33'F
Tasting Notes
Great balance of yeast character with some maltiness from the grain
Even though this was the 94th batch I've brewed to-date, it was my first attempt at a lager. Maibock's aren't too common of a style to see, at least around here, but they're extremely refreshing. The slightly higher ABV (mine clocked in at 6.8%) of this brew is great for May when it can be cold and snowing or hot and sunny. I found myself pouring a pint of this beer and sitting on my patio while reading a book during the Covid lockdown.

The balance of hops, malt and yeast character made for an extremely awesome beer. Nothing outshines the other and it's simply a really delicious drink.

I've posted all of my ingredients and actual fermentation schedule below. The only change I'd make for next time is to give it a couple more days at 68'F before cold crashing. Also, the beer didn't really hit its stride until after about 2 weeks in the keg and then it stayed tasting great. The extended lagering at kegerator temps definitely helped it.

Some notes about the fermantation profile:
* I let the beer ferment at 53'F until 50% of the sugars have been consumed (formula: (OG + Estimated FG)/2 ). At that time I started gradually bumping up the temp every 12 hours until it reached 68'F.
* I added gelatin during cold crashing when the beer reached 50'F.
* I based the fermentation profile on the following from Brulosophy: http://brulosophy.com/methods/lager-method/
* I based the gelatin dosing on the following from Brulosophy: http://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/

Code:
Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume    
1.00 tsp         Calcium Chloride (Mash)                          Water Agent   1          -             -         
7 lbs 12.0 oz    CHATEAU PILSEN 2RS (1.5 SRM)                     Grain         2          56.1 %        0.61 gal  
4 lbs            Mild Malt - Ashburne (Briess) (5.3 SRM)          Grain         3          29.0 %        0.31 gal  
1 lbs            Munich 20L (Briess) (20.0 SRM)                   Grain         4          7.2 %         0.08 gal  
8.0 oz           Carapils (Briess) (1.5 SRM)                      Grain         5          3.6 %         0.04 gal  
8.0 oz           Munich 10L (Briess) (10.0 SRM)                   Grain         6          3.6 %         0.04 gal  
1.0 oz           Caraaroma (Weyermann) (178.0 SRM)                Grain         7          0.5 %         0.00 gal  
0.75 oz          Hallertau Magnum [14.40 %] - Boil 60.0 min       Hop           8          23.5 IBUs     -         
0.50 oz          Hallertauer Mittelfrueh [3.20 %] - Boil 20.0 min Hop           9          2.1 IBUs      -         
0.50 oz          Tettnang (Tettnang Tettnager) [2.60 %] - Boil 20 Hop           10         1.7 IBUs      -         
1.00 Items       Whirlfloc Tablet (Boil 15.0 mins)                Fining        11         -             -         
1.00 tsp         Yeast Nutrient (Boil 15.0 mins)                  Other         12         -             -         
0.50 oz          Hallertauer Mittelfrueh [3.20 %] - Boil 10.0 min Hop           13         1.3 IBUs      -         
0.50 oz          Tettnang (Tettnang Tettnager) [2.60 %] - Boil 10 Hop           14         1.0 IBUs      -         
3.0 pkg          Saflager Lager (DCL/Fermentis #W-34/70) [50.28 m Yeast         15         -             -
Code:
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 13 lbs 13.0 oz
----------------------------
Name              Description                             Step Temperat Step Time 
Mash In           Add 19.27 qt of water at 169.3 F        156.0 F       60 min    

Sparge: Batch sparge with 2 steps (1.08gal, 4.24gal) of 168.0 F water
Recipe Specifications
--------------------------
Boil Size: 7.98 gal
Post Boil Volume: 5.73 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.069 SG
Estimated Color: 8.5 SRM
Estimated IBU: 29.5 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 74.8 %
Boil Time: 90 Minutes

ACTUAL FERMENTATION LOG:
53’F @ Yeast pitch (6:25pm - 4/6/20)
Bumped to 58’F at 7:00pm - 4/10/20
Bumped to 63’F at 7:00am - 4/11/20
Bumped to 67’F at 7:00pm - 4/11/20
4/11/20 - two days of adjusted refractometer readings of 1.015. Letting sit one more day then will start dropping temp
Dropped to 62’F at 8:00am - 4/15/20
Dropped to 56’F at 8:00pm - 4/15/20
Dropped to 50’F at 7:45am - 4/16/20
Added gelatin at 11:15am - 4/16/20
Dropped to 45’F at 8:00pm - 4/16/20
Dropped to 39’F at 7:25am - 4/17/20
Dropped to 33’F at 7:50pm - 4/17/20
Kegged at 11:00am on 4/22/20

This photo was the last pour before the keg kicked which is why it ended up being a little less clear than it actually was.


Actual clarity:


Bonus shot with some food :)
 
Last edited:

monkeymath

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Jan 18, 2019
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Interesting idea to use mild malt in a Maibock!
It's a fine looking beer for sure, great clarity!
I'd say the color seems a bit dark for a Maibock. I'm no expert though, had the first example of the style that I actually liked just a couple of days ago (Tegernseer Brauhaus, Der blaue Page). I usually find they lack balance, with an overbearing Pilsner-malt sweetness and hardly any yeast or hop character that could offer any consolation.
 
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