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Bock

Americanized Maibock

Tasting Notes:

Less malty flavors than a traditional German bock

added by: john

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Ingredients
Malt
  1. 6.6 lb Ireks German light malt extract
  2. 1.5 lb Extra light DME
  3. 1 lb carapils malt
  4. 1 lb toasted 2 row (350 for 10 minutes)
  5. 4 oz German light crystal malt (20L)
Hops
  1. 1.5 oz Perle pellets (8.5% AA) (60 minutes)
  2. 2.0 oz. Mt Hood pellets (3.2% AA) 15 minutes
  3. 1 oz Mt hood (flame out)
Yeast
  1. Wyeast 2206 Bavarian Lager
Specialty
  1. 1 tsp Irish Moss (15 mins)

Steps
  1. Mash/Grains: Steep (mash) in 1/2 gallon water at 155F for 20 minutes (1 lb carapils malt 1 lb toasted 2 row (350 for 10 minutes) 4 oz German light crystal malt (20L))
  2. Mash/Grains: Strain and sparge well with 170F water.
  3. Preparation: Bring boil volume up to 2.5 gallon and bring to boil. Remove pot from heat and add: 6.6 lb Ireks German light malt extract 1.5 lb Extra light DME
  4. Boil: After your extracts have been mixed, add 1.5 oz. of Perle pellet hops (there should be 60 minutes left in the boil).
  5. Boil: At 15 minutes, add 2.0 oz. of Mt. Hood hop pellets.
  6. Boil: On flame out, add another 1.0 oz. of Mt. Hood hop pellets.
  7. Other: Add 1 tsp. of Irish Moss to the wort.
  8. Other: Cool to fermentation temperature and pitch the yeast starter.
  9. Fermentation: Primary fermentation is at 50F for 12-14 days.
  10. Fermentation: Raise the temperature to 60-68F for diacetyl rest and then rack to the secondary.
  11. Fermentation: Slowly lower the temperature 5 degrees per day to 35F. Lager at this temperature for 4 weeks.

Recipe Notes

None yet.

Beer Stats
  • Style: Bock
  • OG: 1.066
  • FG: 1.018
  • ABV: 6.3%
  • IBU: 38
  • Color: 6
Recipe Stats
  • Type: Partial-Mash
  • Batch Size: 5 gal.
  • Boiling Time: 60 min.

Recipe Brewing History

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