Author Topic: maibock  (Read 1054 times)

Offline goschman

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maibock
« on: April 05, 2018, 05:54:59 PM »
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
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Watermelon Cider         

Fermenting: Kolsch
Up Next: Summer Ale, Hoppy Lager

Offline dannyjed

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Re: maibock
« Reply #1 on: April 05, 2018, 06:36:30 PM »
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.
Dan Chisholm

Offline dmtaylor

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Re: maibock
« Reply #2 on: April 05, 2018, 06:41:35 PM »
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!
Dave

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Offline goschman

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Re: maibock
« Reply #3 on: April 05, 2018, 06:52:50 PM »
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.
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Watermelon Cider         

Fermenting: Kolsch
Up Next: Summer Ale, Hoppy Lager

Offline Steve Ruch

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Re: maibock
« Reply #4 on: April 05, 2018, 08:22:49 PM »
[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.
« Last Edit: April 05, 2018, 08:24:24 PM by Steve Ruch »
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Offline denny

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Re: maibock
« Reply #5 on: April 05, 2018, 08:37:57 PM »
I'd leave out the Munich. Best one I've made was 80% pils, 20% caravienne.  Wy2206.
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Offline dmtaylor

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Re: maibock
« Reply #6 on: April 05, 2018, 09:15:04 PM »
Wy2206.

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

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Offline BrewBama

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Re: maibock
« Reply #7 on: April 05, 2018, 09:19:01 PM »
This looks interesting: https://beerandbrewing.com/make-your-best-maibock/


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Offline goschman

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Re: maibock
« Reply #8 on: April 05, 2018, 09:34:04 PM »
[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.
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Watermelon Cider         

Fermenting: Kolsch
Up Next: Summer Ale, Hoppy Lager

Offline goschman

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Re: maibock
« Reply #9 on: April 05, 2018, 09:34:38 PM »
Wy2206.

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

Will be using leftover S-189 slurry
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Watermelon Cider         

Fermenting: Kolsch
Up Next: Summer Ale, Hoppy Lager

Offline Robert

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Re: maibock
« Reply #10 on: April 05, 2018, 09:49:03 PM »
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.
Rob
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Offline Frankenbrew

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Re: maibock
« Reply #11 on: April 05, 2018, 09:49:16 PM »
70 & 30 and S-189 makes an awesome maibock, IMHO.
Frank C.

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heart, you brew good ale.'

Offline goschman

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Re: maibock
« Reply #12 on: April 05, 2018, 09:56:15 PM »
70 & 30 and S-189 makes an awesome maibock, IMHO.

Thanks! I'm assuming 6L munich?
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Watermelon Cider         

Fermenting: Kolsch
Up Next: Summer Ale, Hoppy Lager

Offline denny

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Re: maibock
« Reply #13 on: April 05, 2018, 09:58:59 PM »
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.
Life begins at 60.....1.060, that is!

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Offline denny

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Re: maibock
« Reply #14 on: April 05, 2018, 09:59:28 PM »
Wy2206.

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

Will be using leftover S-189 slurry

Perfect!
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell