Maibock

[marc06]

All,

With recently moving to North Carolina from Florida, I'm stoked about a couple of cold months were I will not have to struggle to get to pitching temps. Naturally, I want to get as many lagers done as possible. One beer I want to do in Jan/Feb is a Maibock. I plan on using the grain % from Can You Brew It for Rogue's Dead Guy, since it is based of a Maibock. Also, I want to compare my Dead Guy clone to an actual Maibock. My long-winded question is, would WLP830, german lager, be appropriate for a Maibock? I already have it washed and am planning on brewing my munich dunkel, so I will already have a yeast cake.

Thoughts are appreciated.

 

[rockfish42]

It should be fine, I like the 833 Bock strain slightly better though.

 

[Skyforger]

Well, it won't give you a beer too much like Dead Guy Ale from what I can see - I believe that is fermented with Pacman. But the 830 seems to be able to cover a diversity of lager styles pretty well, including maibock; it does finish a bit dry though, unlike dedicated 'bock' strains. IF that concerns you, you could always mash a little high, knock down the attenuation slightly. But it seems to me that that would work perfectly fine. And if you have a working yeast cake already, I certainly wouldn't turn it down.

From the White Labs description: This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, Pilsner, Oktoberfest, and Marzen.

 

[marc06]

I'm not going for a Dead Guy anything; I was just going to use the grain bill for simplicity. It's really the only lager strain I've used so, unlike ale yeasts, I am unfamiliar how it would compare to the bock strain.

 

[Baron von BeeGee]

I'm also confused where the Dead Guy grain bill comes in. For a Maibock, I'd just go with ~65% Pilsener, ~35% light Munich, and hop to ~25-30 IBU's.