Maibock Mash Schedule

[bhbrews]

Hello,

I have developed a recipe for a Maibock that I am going to brew in time for an early spring opening. My recipe is:
Grain:
10 lb. German 2-row Pilsen
2 lb. Munich light
.5 lb. Crystal 40
.5 lb. Carahell

Hops:
1 oz. Perle at 60 min.
.5 oz. Hallertauer at 30 min.
.5 oz. Hallertauer at 10 min.

Any suggestions on a mash schedule to optimize the sugar extraction from the malts I am using?

Thanks!

 

[gxm]

welcome to the forum bhbrews.

I'm a little unclear on your question. Are you trying to maximize efficiency, or are you trying to create the appropriate flavor profile for a Maibock?

Personally, I'd do a decoction mash, skipping the protein rest - https://www.homebrewtalk.com/wiki/index.php/Decoction_mash#Hochkurz_Double_Decoction
I generally get 7-10% more efficiency from decoctions, and using a traditional methods helps you achieve traditional style beers.
I'd also replace the Crystal 40 & Carahell with more light Munich.
I'd also drop the 10 min hops.

The Bock book by Richman has some very helpful & useful information. If you like Bocks, it is well worth the $11 on amazon - http://www.amazon.com/dp/093738139X/?tag=skimlinks_replacement-20

 

[BigEd]

Agree with gxm on all counts: decoction mash, drop the crystal malts and the late hop addition. I'd suggest a single decoction with a second to mashout with the following temps: 128F @ 20 minutes, 148F @ 60 minutes and 168F @ 10 minutes.

 

[bhbrews]

Thanks for the info. I'll take your advice on the grains and hops. This will be my first Maibock, and given that bock is my favorite style of beer, I want to get this one just right

 

[gxm]

Agree with gxm on all counts: decoction mash, drop the crystal malts and the late hop addition. I'd suggest a single decoction with a second to mashout with the following temps: 128F @ 20 minutes, 148F @ 60 minutes and 168F @ 10 minutes.

I haven't tried a decoction with a protein rest, as I've heard it can hurt head retention using modern well modified malts. What has your experience been BigEd? What sort of attenuation do you get with that schedule?

 

[BigEd]

I haven't tried a decoction with a protein rest, as I've heard it can hurt head retention using modern well modified malts. What has your experience been BigEd? What sort of attenuation do you get with that schedule?

My experience has not upheld the hysterical shouts from the "Don't do it" crowd. That is my basic mash schedule for bigger lagers like Festbiers and bocks. The attenuation is very good, giving a nice, clean, dry finish while retaining a good body in the beer. Keeping the first step between 128-132F and limiting the time there to 20 minutes or so has not destroyed head retention in the beers I've brewed.

 

[gxm]

My experience has not upheld the hysterical shouts from the "Don't do it" crowd. That is my basic mash schedule for bigger lagers like Festbiers and bocks. The attenuation is very good, giving a nice, clean, dry finish while retaining a good body in the beer. Keeping the first step between 128-132F and limiting the time there to 20 minutes or so has not destroyed head retention in the beers I've brewed.

Good to know. I'll try that schedule for my next one.