Helles Bock HBT BJCP comp winning Maibock

[manco171]

I brewed this one and I'm glad I did. Going to keep this one in the rotation. It's good!

 

[jflongo]

I'm just curious about the fermentation. The lowest I can go is probably about 68 - 70 degrees. Is that a no no for this beer? I can't get any lower than that right now in the house.

 

[antony]

i think to be true to style you have to get this down to lagering temps jflongo. my understanding is that you could do it without the proper temps but it wouldn't be the same beer. still drinkable though (but then, what isn't?)

 

[cooper]

I'm just curious about the fermentation. The lowest I can go is probably about 68 - 70 degrees. Is that a no no for this beer? I can't get any lower than that right now in the house.

I think this could be worked out as a German Alt or something like that. Might give Wyeast 1007 German Ale yeast a shot and ferment as low as you can.

You can alway buy a plastic blue bin and fill it up about half way with water and rotate frozen water bottles in and out of the water. Wrap an old towl around it to help wick up the cold water. That'll definitely keep it down around 65 at least. Also, another trick is to put a cap full of bleach in the water to keep anything from growing in it while your beer is fermenting.

 

[ThePonchoKid]

What's the classification for this when you add adjuncts? I've got a very similar brew (lower abv) but it uses rice and wheat. I can't figure out how to class it? Dark lager? Altbier? Cream ale? I'd post the recipe but my notes are on an sd card I don't have a card reader for it

 

[simonh]

http://twitpic.com/byrlja

Lookin' good. This is my first try at a lager.

 

[bellmtbbq]

Brewing this up tomorrow I believe. Need to get the yeast though.

 

[LoloMT7]

This will be my first attempt at making a lager. I plan to brew it this upcoming weekend. A local brewery is hooking me up with some yeast (They make an excellent Maibock)

 

[LoloMT7]

Well i mashed a bit lower about 152 and the yeast did a good job went from 1.070 to 1.013 in about 11 days and tastes great already. Thanks for the recipe op. Will report back in a few months when it's been lagered and is ready

 

[tgmartin000]

Looks and sounds great. I'm going to maybe brew this up in a month and pitch onto a munich helles cake.

 

[Moerdertaktiken]

Brewed this the other day. Did a double decoction and ended up with 1.072 sg. Very tasty going into the fermenter!

 

[wyldewal]

I just bottled this today. I know, it's a little late, but I will drink a bottle of it before the end of May. Lol The color is clear and beautiful after 6 weeks of lagering. And the sample tasted really good. I can't wait for it to carb up.

Thank you for the recipe! :-D

 

[jrodskreet]

sounds good

 

[YeastieBoys]

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

Solid recipe. I did this back in February and lagered for six months. I did a second runnings on the mash and added two lbs of dme to the boil. I collected 4 gallons or so for the 90 min boil. I switched up the hop schedule too. 1 oz hallertauer for 60 mins, .5 oz saaz @ 20 mins, .5 oz saaz @ 5 mins. I used else 830 for yeast. It came out pretty good.
Has anyone done a second runnings on this recipe?

 

[SnowRaven]

Bookmarked

 

[Spartan1979]

I'm getting tired of my Maibock recipe. I think I'll try this. It's similar, but has a lot more Vienna in it than mine. I just ordered the Wyeast 2487 (Hella BocK) to try in this.

 

[YeastieBoys]

I'm getting tired of my Maibock recipe. I think I'll try this. It's similar, but has a lot more Vienna in it than mine. I just ordered the Wyeast 2487 (Hella BocK) to try in this.

Let us know how the hella bock yeast is. I'm gonna run out and get some.

I go to Michigan State....and I love to drink!!!!!

 

[SnowRaven]

I'm getting tired of my Maibock recipe. I think I'll try this. It's similar, but has a lot more Vienna in it than mine. I just ordered the Wyeast 2487 (Hella BocK) to try in this.

What Grains and % were you using in your Maibock?

 

[songe]

I cant control temperatures that well in my brewing shack.. but i think im able to hold a steady 10c. Would that affect the taste allot? Ive screwed 20l of beer due to high temp.

 

[YeastieBoys]

I cant control temperatures that well in my brewing shack.. but i think im able to hold a steady 10c. Would that affect the taste allot? Ive screwed 20l of beer due to high temp.

If you can hold at 10 Celsius (50 F), you should be good to go. Just make sure you can hold that temp and not have temperature swings. You don't want to have your beer having big temp swings.


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[songe]

Well... the shatty ting is i cant controll it at all.. it depends on how warm it gets outside....

 

[wyldewal]

When I started doing lagers I wasn't set up with any kind of temperature control so after my primary fermentation was done I would lager it in a tall cooler filled with water and I kept switching out some ice jugs each day. It kept the temp really steady at about F36° It was a little more work but the results were fantastic.

 

[YeastieBoys]

When I started doing lagers I wasn't set up with any kind of temperature control so after my primary fermentation was done I would lager it in a tall cooler filled with water and I kept switching out some ice jugs each day. It kept the temp really steady at about F36° It was a little more work but the results were fantastic.

I think he was talking about primary fermentation temps.


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[Spartan1979]

Let us know how the hella bock yeast is. I'm gonna run out and get some.

I go to Michigan State....and I love to drink!!!!!

I was fermenting at 50* and after a week it stopped at 1.032 (taken with a refractometer and corrected with Beersmith). It was about time to do a diacetyl rest anyhow so I raise the temp to 62* and it started fermenting again (as evidenced by pretty healthy bubbling through the airlock). I haven't taken a second reading yet.

EDIT - I measured it tonight and the refractometer says 1.023. Hopefully it will drop a few more points.

It's a great time to be a Spartan (but, then again, it always is)!

 

[Spartan1979]

What Grains and % were you using in your Maibock?

Sorry, I didn't see this earlier.

39.0% Best Malz Pilsener
39.0% Vienna (German, but I don't know the brand)
19.1% Best Malz Munich
1.7% Melanoidin Malt
1.1% Acidulated Malt

 

[YeastieBoys]

It should drop down to the mid teens. You might want to oxygenate it better next time. Do you use yeast nutrient in your boil or yeast starter?
Sparty on!


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[Spartan1979]

It should drop down to the mid teens. You might want to oxygenate it better next time. Do you use yeast nutrient in your boil or yeast starter?
Sparty on!


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It was oxygenated and a huge starter, around 5 liters total (in two stages). I use nutrient in the starter, but not the boil. It started up fine. It's down to 1.021 now. I raised the temp to 65*. Hoping for three more points.

 

[thelastdandy]

this is going to my first attempt at a lager now that i have a refrigerator and thermostat control set up for it. i read through the post but didn't see exactly how long everybody was fermenting before bumping up for the diacetyl rest. is it a week? do you gradually raise it to 60 degrees or can you just crank it up? I feel like a noob asking this but since its my first lager i technically am, so forgive my ignorance.

also, just curious if any body built up water for this and can recommend a profile. my tap water sucks and i'd like to do this recipe justice.

thanks

 

[YeastieBoys]

I ferment for two weeks and ramp up to 66 degrees over a couple of days. I transfer and slowly bring down to 35 degrees over about five days. I started lagering my maibock back in late November. This should be ready by May, the traditional maibock season.
I hope this helps.


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[thelastdandy]

sure does. thanks.