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General Category => Beer Recipes => Topic started by: pinnah on December 07, 2011, 09:16:01 PM

Title: The Maibock
Post by: pinnah on December 07, 2011, 09:16:01 PM
I want one this spring, and think it is time to brew it up.
I have looked at the recipes here and elsewhere and had a couple questions.

I am thinking about using S-189, and wondering if anyone uses that for a helles or maibock?  Bad idea?

and then the hops, I was thinking about using what I have access to in the freezer which would be Perle and Mt Hood.
not sure if not having any Tett or Haller is a deal breaker.  I guess this would be an americanized version, but would it work?

Thanks in advance for any guidance.

Cheers.
Title: Re: The Maibock
Post by: Hokerer on December 07, 2011, 09:27:05 PM
Mt Hood is my go-to hop sub for Hallertauer so you're probably fine there.  Don't know about the yeast
Title: Re: The Maibock
Post by: denny on December 07, 2011, 09:38:11 PM
I've used S-189 to make a maibock with pretty good results.  I prefer WY2206, but you won't make a bad beer with S-189.
Title: Re: The Maibock
Post by: pinnah on December 08, 2011, 01:50:05 AM
 :), I guess that is all I need to know, thanks very much fellas.


But yea, feel free to post your mai-bock thoughts/experiences here.
Title: Re: The Maibock
Post by: blatz on December 08, 2011, 02:57:58 PM
pinnah - mt hood works very well - I would not hesitate.

good luck with the maibock - bet you're lamenting the disappearance of Glissade?
Title: Re: The Maibock
Post by: pinnah on December 08, 2011, 10:22:27 PM
pinnah - mt hood works very well - I would not hesitate.

Would you go with the Perle to bitter?  or go with your magnum?




bet you're lamenting the disappearance of Glissade?
True that.   

I know some folks did not like it and thought the name was ghey. ::)
Not me, I thought it was a perfect name for that time of year.  Green valleys, and lots of spring snow still up high.

I love a good standing glissade on some warmed up spring corn 8).

Do you know what SN is replacing it with?

Cheers.
Title: Re: The Maibock
Post by: morticaixavier on December 08, 2011, 10:25:41 PM
Glissade was another one that took me completely by suprise. I have to start looking for ABV on the labels. I drank a sixer of it one night and then sat there saying 'how did I get so drunk? I just had a those nice easy drinking beers" then I looked at the label. geesh!
Title: Re: The Maibock
Post by: blatz on December 08, 2011, 10:32:55 PM

Would you go with the Perle to bitter?  or go with your magnum?




Do you know what SN is replacing it with?


I would go with Perle in this case - in the more malt accentuated styles, I've been liking the Noble type hops lately.

I really enjoyed Glissade - it was different than the run of the mill seasonals that everyone seems to push.  And few people make maibock.  In hearing of the end of Glissade, I started tinkering with a golden bock in its fashion (rather than my vienna-maibock that I've made in the past).  I haven't made it yet tho.  Maybe it will be made in the new brewhouse for the new lineup.

Glissade is being replaced by Ruthless Rye IPA.  While I am not a fan of Rye IPAs, I am a big SN fan, so I know I'll give it a whirl...
Title: Re: The Maibock
Post by: a10t2 on December 08, 2011, 10:49:10 PM
Maibock's a style that seems to have wormed its way into my annual rotation the past few years. I've used 206 and 34/70, but I bet S-189 would work well. I use Magnum to bitter and a decent amount (20-30 g) of whatever noble-type hop I have on hand for a flavor addition. Last year that was Spalter, which I liked a lot. Nice and spicy.

Glissade is being replaced by Ruthless Rye IPA.

Wow, they're really pushing the envelope there. ::)
Title: Re: The Maibock
Post by: pinnah on December 09, 2011, 01:52:00 AM
Maibock's a style that seems to have wormed its way into my annual rotation the past few years.

I would love to see your latest rendition if you wanted to post or pm.  The Maibock is a perfect style for Silver town.  I would expect around 7%?

Glissade is being replaced by Ruthless Rye IPA.

Wow, they're really pushing the envelope there. ::)

Um yea, I guess they are going with something that will sell to the masses?  Thanks Denny. ;)
Title: Re: The Maibock
Post by: denny on December 09, 2011, 02:51:19 AM
Glissade is being replaced by Ruthless Rye IPA.  While I am not a fan of Rye IPAs, I am a big SN fan, so I know I'll give it a whirl...

Got a chance to try some of a test batch of Ruthless Rye at Beer Camp.  Seemed kinda tame, not a lot of rye flavor.
Title: Re: The Maibock
Post by: blatz on December 09, 2011, 03:32:34 AM
Glissade is being replaced by Ruthless Rye IPA.  While I am not a fan of Rye IPAs, I am a big SN fan, so I know I'll give it a whirl...

Got a chance to try some of a test batch of Ruthless Rye at Beer Camp.  Seemed kinda tame, not a lot of rye flavor.

So you're saying i might like it? ;)
Title: Re: The Maibock
Post by: a10t2 on December 09, 2011, 04:18:58 AM
I would love to see your latest rendition if you wanted to post or pm.  The Maibock is a perfect style for Silver town.  I would expect around 7%?

Yup, nothing better after a long day of boot-packing up to find those spring snows.

5.5 gal batch:
2/3 Pilsner
1/3 Munich 1
105 min boil
25 g Magnum (12.3%) at 90 min
30 g Spalt at 15 min
Mash at 65°C for 60 min. OG 15.5°P (1.064); FG 1.011.
Big ol' starter of 2206, fermented at 50°F for 10 days, then raised to 66°F. Racked to keg on day 17 and lagered for three months.
Title: Re: The Maibock
Post by: denny on December 09, 2011, 04:29:07 AM
Pretty close to what I do, although I usually like a bit of carahell in mine.
Title: Re: The Maibock
Post by: pinnah on December 09, 2011, 02:31:00 PM
Sweet, thanks Sean.

What is the difference between carahell and some generic crystal 10?
Title: Re: The Maibock
Post by: blatz on December 09, 2011, 02:38:13 PM
What is the difference between carahell and some generic crystal 10?


one is German, and thus better, duh  ;D
Title: Re: The Maibock
Post by: pinnah on December 09, 2011, 02:45:53 PM
 :D, I kind of thought that might be the answer.  Besides, cara-hell just sounds way better.  Prost.
Title: Re: The Maibock
Post by: snowtiger87 on December 12, 2011, 06:33:31 PM
My thoughts exactly   -   Carahell=German, Crystal 10='Merican  ;)
Title: Re: The Maibock
Post by: pinnah on December 19, 2011, 10:22:22 PM
This thing is in the fermentor, thanks for the help.
 'merican hops and 'merican crystal...American Maibock.   :-[

Slow start on the yeast. Sitting patiently at 50 degrees.

Cheers.
Title: Re: The Maibock
Post by: mattc on December 20, 2011, 02:14:27 PM
I want one this spring, and think it is time to brew it up.
I have looked at the recipes here and elsewhere and had a couple questions.

I am thinking about using S-189, and wondering if anyone uses that for a helles or maibock?  Bad idea?

and then the hops, I was thinking about using what I have access to in the freezer which would be Perle and Mt Hood.
not sure if not having any Tett or Haller is a deal breaker.  I guess this would be an americanized version, but would it work?

Thanks in advance for any guidance.

Cheers.
34/70 would be pretty good and clean and  would let the great malt flavors stand out. I just brewed on and used my favorite German lager yeast: the german bock yeast ( I think WL833?) I feel this yeast is practically made for these malty german styles.
I also think the Mt Hood will be perfectly fine in this situation. I dont think you would be able to tell the difference. If you can...who cares! as long as its a good beer to you, thats all that matters anyway.
Title: Re: The Maibock
Post by: 1vertical on December 30, 2011, 05:29:15 AM
Lazy 1vertical loved the ease of pitching a couple packets of s-189 and not having
to build a starter. The Maibock Beer was a good un...But I see you are familiar with
that strain...Make some beer to wash down that jerky.
Title: Re: The Maibock
Post by: pinnah on January 09, 2012, 11:20:23 PM
Looks like the maibock is done. 8)

How important is it to slowly drop temps to lagering temps?  Is it really bad to just rack to a keg and put in fridge?

Also, is the a difference between lagering in a carboy or lagering while under pressure in keg...

Thanks again.  Cheers to May.
Title: Re: The Maibock
Post by: blatz on January 10, 2012, 12:25:10 AM
Sometimes I slowly lower when I have the ability, sometimes into the keg and off she chills. I can't say the difference is noticeable.

As for lagering - carboy vs keg with pressure it's no different.

Sounds like it's going to be tasty!
Title: Re: The Maibock
Post by: pinnah on January 10, 2012, 12:52:33 AM
Thanks for answering my lagering questions blatz. 

I was thinking that under pressure in a keg
might be bad news for the chance of lasting until May :D

Cheers.
Title: Re: The Maibock
Post by: redzim on January 10, 2012, 08:26:24 PM
I'm a little late, but my 2010 and 2011 Maibocks were brewed with S-189. I was pleased with the results.  The 2010 version took silver at New York State Fair in July 2010.

Although this does not answer your question of hop substitutions, the 2010 had only Magnums at 60 min.  For 2011 I added a little Hallertau at 10 min.  This will be brewed again ASAP.  Dang, it's already almost half-way thru January!

-red
Title: Re: The Maibock
Post by: pinnah on January 11, 2012, 01:20:29 PM
Thanks for adding your info red!  Really glad to hear. 8)

Yep, this pseudo winter will be over before you know it.

Title: Re: The Maibock
Post by: a10t2 on January 11, 2012, 04:19:36 PM
Yep, this pseudo winter will be over before you know it.

If I end up taking a winter off to ski and not getting any skiing done, I'm going to hurt someone.
Title: Re: The Maibock
Post by: pinnah on January 12, 2012, 01:49:45 PM
Yep, this pseudo winter will be over before you know it.

If I end up taking a winter off to ski and not getting any skiing done, I'm going to hurt someone.

 :(  I hear you.  I can't remember a winter where a ski resort actually posted: New Snow - 0.25 inches  ::)

Hoping for an amazing Feb-April.
If not, there may not be a chance to enjoy the Maibock after a long boot pack for spring corn. ;)

Title: Re: The Maibock
Post by: pinnah on May 28, 2013, 11:10:24 PM
Hmm.  I got the Warning: this topic has not been posted in for at least 120 days.
Unless you're sure you want to reply, please consider starting a new topic.

Shucks; just thought I would toast the end of May
in the the Maibock Thread, since the 2013 Maibock is about to kick. ;D

My 2012 was too sweet to our tastes, so this year I was at 7% with around 58 IBU.  Some homebrewer I know studying to be a judge called it an IPA. ::)  Yea, not to style, but with the Perle to bitter and the homegrown Crystal and Hood...ohh she is spicy!

Cheers to Spring.
Title: Re: The Maibock
Post by: a10t2 on May 29, 2013, 12:27:15 AM
I think this year's batch lasted about three weeks. The roommates just won't let lagers stay on tap. ::)
Title: Re: The Maibock
Post by: denny on May 29, 2013, 03:58:33 PM
My lager brewing season is limited to when we have cold weather.  I try to always get in a Maibock, but this year went for a doppelback instead.  I'm missing the Maibock!
Title: Re: The Maibock
Post by: Pinski on May 29, 2013, 04:31:03 PM
Man I'm in the same boat this year.  Last year's Maibock was a tad on the stronger side and deceivingly so.  So we called it Mindblock.  Mmmm, I wish I had me some Mindblock right now.
Title: Re: The Maibock
Post by: hopfenundmalz on May 29, 2013, 07:48:51 PM
The local lager craft brewery has one on that is superb. Must. Brew. One.
Title: Re: The Maibock
Post by: jeffy on May 29, 2013, 09:16:44 PM
I have one on at home now and it tastes fine to me, but didn't do well at the last two competitions.
Title: Re: The Maibock
Post by: Pinski on May 29, 2013, 09:52:07 PM
I have one on at home now and it tastes fine to me, but didn't do well at the last two competitions.

You just never know for sure.  I thought the Mindblock would get picked apart but it took silver in the Fall Classic last year.
Title: Re: The Maibock
Post by: AmandaK on May 29, 2013, 09:59:03 PM
I have one on at home now and it tastes fine to me, but didn't do well at the last two competitions.

You just never know for sure.  I thought the Mindblock would get picked apart but it took silver in the Fall Classic last year.

Comps are always part luck. 95% luck if you aren't a good brewer, 25% luck if you're a great brewer.

I'm entering my Maibock for the first time this weekend - after I'm nearly done with the keg. :)
Title: Re: The Maibock
Post by: Pinski on May 29, 2013, 10:48:51 PM

Comps are always part luck. 95% luck if you aren't a good brewer, 25% luck if you're a great brewer.

I'm entering my Maibock for the first time this weekend - after I'm nearly done with the keg. :)

That's how it was for us as well, we figured we liked it so much we might as well see how it did. It was hard to give away some of the last precious ounces but really nice to get some positive feedback from judges that aren't worried about hurting your feelings.