Hofbräu Maibock

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TasunkaWitko

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Someone - anyone - please tell me that there is a recipe for this somewhere - anywhere - out there......
 

jjeffers09

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This is what I did this past April, it was more than a hit!
5 Gal
Water - Yellow Malty
1.070OG
1.014
~7.3% abv
~25IBU

8# Ger Pils
2.5# Munich I (I used Weyermann)
5.65 oz Munich Dark 30L
4.24 oz Aromatic Malt (26.0 SRM)
3.85 oz Carahell (Weyermann)
Mashing
98F 30min
122F 30min
147F 30min
(Optional - pull 1/3 out to a stove top and bring to 152F for 10 mins then bring to a light boil for 18 mins then back to the main mash)
158F 30min
(Optional - pull 1/3 out to a stove top and bring to 152F for 10 mins then bring to a light boil for 18 mins then back to the main mash)
mash out at 170F

1.75 oz Hallertauer Hersbrucker 3.7%AA 60min
.5 oz Hallertauer Hersbrucker 3.7%AA FO

Wyeast2308/2206 or WLP833 (I have only used 833)

I always use whirlfloc and nutrients.
 
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TasunkaWitko

TasunkaWitko

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Hi, Jeff, and thanks for posting something up on this. I have tried this maibock twice, and it seems t get better every time. The copper colour, wonderful white head - the aroma, the taste, the finish - it is the complete package, I think...

I should be able to scale your recipe down to a gallon with no trouble. As for the mash, would you recommend a similar procedure for a 1-gallon batch? It looks like it shouldn't be difficult, as long as one pays attention.
 
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TasunkaWitko

TasunkaWitko

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Jjeffers09 has been working with me on a 1-gallon conversion for this recipe, and I think we've got it dialed in pretty well. My intention is to make this closer to fall; it's not the traditional time for making it, but that's no worry.

I'm posting these links, which discuss the characteristics and history of Maibock.

http://www.germanbeerinstitute.com/Maibock.html

https://byo.com/bock/item/1035-maibock-style-profile

The version from Hofbräu is simply incredible - there really is no other word for it - and I am looking forward to trying this style as my first lager.

More details as they develop -

Ron
 

jjeffers09

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here is a picture of my last maibock, turns out my mother in law had one left laying around. Yay for me!! It was better than I remember. I think it is to dark for the BJCP guidelines. Which I am sure I would get dinged on in comp, but it is a pretty refreshing and awesome brew. Probably my best recipe thus far. And if I had an idea of how to turn it I would... but still a good pic IMO

20160701_204113.jpg
 
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TasunkaWitko

TasunkaWitko

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Yep - I think I'm going to have to make some of that!
 

anicola

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This is what I did this past April, it was more than a hit!

5 Gal

Water - Yellow Malty

1.070OG

1.014

~7.3% abv

~25IBU



8# Ger Pils

2.5# Munich I (I used Weyermann)

5.65 oz Munich Dark 30L

4.24 oz Aromatic Malt (26.0 SRM)

3.85 oz Carahell (Weyermann)

Mashing

98F 30min

122F 30min

147F 30min

(Optional - pull 1/3 out to a stove top and bring to 152F for 10 mins then bring to a light boil for 18 mins then back to the main mash)

158F 30min

(Optional - pull 1/3 out to a stove top and bring to 152F for 10 mins then bring to a light boil for 18 mins then back to the main mash)

mash out at 170F



1.75 oz Hallertauer Hersbrucker 3.7%AA 60min

.5 oz Hallertauer Hersbrucker 3.7%AA FO



Wyeast2308/2206 or WLP833 (I have only used 833)



I always use whirlfloc and nutrients.

I wanna know your setup! 1.070 OG from 11.5 lbs of grain is phenomenal
 

jjeffers09

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My notes said 20 days at 48F then a 2 day rest at 52F then cold crashed bottled and held at 37F for 2 months before letting it loose on my best friends and family.
 
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