- Recipe Type
- All Grain
- Yeast
- WLP 833
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.067
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 27
- Color
- 6 SRM
- Primary Fermentation (# of Days & Temp)
- 12
- Secondary Fermentation (# of Days & Temp)
- 7 weeks
- Tasting Notes
- Delicious, clean Maibock
With May right around the corner, I though I would post a great Maibock recipe that I brewed recently.
DocScott's Maibock
9 lbs Pilsner
2 lbs Munich
2 lbs Vienna
0.5lb C-10L
3 oz Hallertau (2.1%AA) @90 min
1 oz Hallertau (2.1%AA) @15 min
WLP 833 (German Bock Lager) - 3L starter - decanted
Single infusion mash at 150*F for 60 min
90 minute Boil. Chilled to 55*F, aerated, and pitched
Primary for 7 days at 52*F. Raise temp to 62*F for 5 days for D-rest.
Transfer off the yeast and lager for 7 weeks at 34*F.
The beer is super clean with a beautiful white head that lasts. Just enough hops to balance and the C10L creates just a whiff of sweetness. Enjoy!
DocScott's Maibock
9 lbs Pilsner
2 lbs Munich
2 lbs Vienna
0.5lb C-10L
3 oz Hallertau (2.1%AA) @90 min
1 oz Hallertau (2.1%AA) @15 min
WLP 833 (German Bock Lager) - 3L starter - decanted
Single infusion mash at 150*F for 60 min
90 minute Boil. Chilled to 55*F, aerated, and pitched
Primary for 7 days at 52*F. Raise temp to 62*F for 5 days for D-rest.
Transfer off the yeast and lager for 7 weeks at 34*F.
The beer is super clean with a beautiful white head that lasts. Just enough hops to balance and the C10L creates just a whiff of sweetness. Enjoy!