[Iliff Ave]

I would like to do a strong lager and a maibock seems to fit the bill. Any good recipes out there? I have absolutely no experience with this style but was thinking making it a bit more bitter and hoppy than traditional.

I was thinking something like:
78% pilsner
19% munich 6L (or vienna?)
3% melanoidin

[dannyjed]

I made a Maibock two years ago that I was not very pleased with. It had Pils, Munich, Vienna, and Caramunich and the malt flavor was too muddled up. So, I like that you have a simple grain bill. Last week, I made another Maibock with a bit lower gravity and 70% Pils and 30% Munich. I'll let you know how it turns out. I would caution about hopping too much because this style is more about the bigger malt flavors. I like your recipe and would favor the Munich over the Vienna.

[dmtaylor]

I would like to do a strong lager and a maibock seems to fit the bill. Any good recipes out there? I have absolutely no experience with this style but was thinking making it a bit more bitter and hoppy than traditional.

I was thinking something like:
78% pilsner
19% munich 6L (or vienna?)
3% melanoidin

I was just thinking the same thing -- time to brew a maibock.  After just tasting Sprecher Mai Bock last night and giving it a 5-star review, I'm really craving more.  Their recipe is very simple, dating back to the 1980s!, with just pale malt, wheat, crystal, and American noble hops (Willamette, Mt. Hood, Tettnang).  It's so floral, I thought for sure it had Saaz, but by their website, apparently not.  Must be the Willamette then?!  So I think I'm going to attempt a "clone" or very similar.  I'm trying to go back towards simplicity with many/most of my recipes going forward.  No need to over-complicate everything.  I'm getting older, and *maybe* wiser, and definitely lazier!

Your recipe also is simple and elegant, and I think will make for a very tasty maibock.  I'd stick with noble-style hops -- keep the tropical & citrusy junk out of my friggin maibock, thank you very much!!!!!!!  But do whatever you like.  I like flowers in the spring.

Cheers!

[Iliff Ave]

Thanks guys.

For hops I will likely be using some combination of Magnum, Mittelfruh, Sterling, & Crystal depending on what I have on hand. I think those should work well with the style. I saw a couple recipes with small dry hop additions so I might go that route with some late boil hops as well. Nothing too crazy.

[Steve Ruch]

[quote author=dannyjed link=topic= Caramunich and the malt flavor was too muddled up. So, I like that you have a simple grain bill. Last week, I made another Maibock with a bit lower gravity and 70% Pils and 30% Munich. I'll let you know how it turns out. I would caution about hopping too much because this style is more about the bigger malt flavors. I like your recipe and would favor the Munich over the Vienna.
[/quote]

I made a 70% pils, 30% Munich maibock a few years ago that was pretty good, scored in the low 40s.

[denny]

I'd leave out the Munich. Best one I've made was 80% pils, 20% caravienne.  Wy2206.

[dmtaylor]

Wy2206.

+1 on Wyeast 2206.  And it is definitely NOT equivalent to dry W-34/70.

[BrewBama]

This looks interesting: https://beerandbrewing.com/make-your-best-maibock/


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[Iliff Ave]

[quote author=dannyjed link=topic= Caramunich and the malt flavor was too muddled up. So, I like that you have a simple grain bill. Last week, I made another Maibock with a bit lower gravity and 70% Pils and 30% Munich. I'll let you know how it turns out. I would caution about hopping too much because this style is more about the bigger malt flavors. I like your recipe and would favor the Munich over the Vienna.

I made a 70% pils, 30% Munich maibock a few years ago that was pretty good, scored in the low 40s.
[/quote]

Thanks! I am thinking of going to pils/munich route for sure.

[Iliff Ave]

Wy2206.

+1 on Wyeast 2206.  And it is definitely NOT equivalent to dry W-34/70.

Will be using leftover S-189 slurry

[Robert]

Wy2206.

+1 on Wyeast 2206.  And it is definitely NOT equivalent to dry W-34/70.

No, W-34/70 is one Weihenstephan strain, the Wyeast is 2124.  2206 is a Weihenstephan strain also, W-206.

[Frankenbrew]

70 & 30 and S-189 makes an awesome maibock, IMHO.

[Iliff Ave]

70 & 30 and S-189 makes an awesome maibock, IMHO.

Thanks! I'm assuming 6L munich?

[denny]

Wy2206.

+1 on Wyeast 2206.  And it is definitely NOT equivalent to dry W-34/70.

Correct, but the dry S-189 works well as a sub for 2206.

[denny]

Wy2206.

+1 on Wyeast 2206.  And it is definitely NOT equivalent to dry W-34/70.

Will be using leftover S-189 slurry

Perfect!