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Maibock
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 28, 2024
| Style: |
Maibock/Helles Bock |
| Brewer: |
Dustin Zastera |
| Brew Date: |
January 25, 2015 |
| Yield: |
5 gallons |
| Color (SRM/EBC): |
6.8/13.4 |
| Bitterness (Calc): |
30.5 IBU (Tinseth) |
| BU/GU: |
0.49 |
| Calories: |
204 (12 ounces) |
| ABV: |
6.4% |
| ABW: |
5% |
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| Batch No: |
119 |
| OG: |
1.062 |
| OG (Plato): |
15.21° P |
| Target OG: |
1.062 |
| FG: |
1.014 |
| FG (Plato): |
3.57° P |
| Target FG: |
1.015 |
| Real Extract: |
5.68° P |
| App. Atten.: |
76.5% |
| Real Atten.: |
62.7% |
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| O.G.: |
1.064 - 1.072 |
| F.G.: |
1.011 - 1.018 |
| ABV: |
6.3 - 7.4% |
| Bitterness: |
23 - 35 IBUs |
| Color: |
6 - 11 SRM |
| Info: |
A relatively pale, strong, malty lager beer. Designed to walk a fine line between blandness and too much color. Hop character is generally more apparent than in other bocks. Commercial Examples: Ayinger Maibock, Mahr’s Bock, Hacker-Pschorr Hubertus Bock, Capital Maibock, Einbecker Mai-Urbock, Hofbräu Maibock, Victory St. Boisterous, Gordon Biersch Blonde Bock, Smuttynose Maibock. |
Good ferment. Used a wet towel to maintain high-50s temperature through the active phase of fermentation.
2-7-15: Transferred to secondary to make room for the Danuber.
3-19-15: Transferred to keg.
4-7-15: Gone |
| 7.50 pounds |
Rahr Pale Malt (2-Row) |
62.5% of grist |
| 4.50 pounds |
German Light Munich Malt |
37.5% of grist |
| 12.00 pounds |
Total Grain Weight |
100% of grist |
| 1 tablet |
Whirlfloc @ 15 minutes |
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| 1.00 ounces |
Northern Brewer 9.6% Pellets @ 60 minutes
Type: Bittering
Use: Boil |
9.6 AAUs |
| 1.00 ounces |
Hallertauer Mittlefruh 1.5% Pellets @ 1 minutes
Type: Aroma
Use: Aroma |
1.5 AAUs |
| 2.00 ounces |
Total Hop Weight |
11.1 AAUs |
| Total Boil Time: |
60 minutes |
Hastings, Minnesota
| Calicum: |
55 ppm |
| Bicarbonate: |
196 ppm |
| Sulfate: |
7.9 ppm |
| Chloride: |
8.9 ppm |
| Sodium: |
3 ppm |
| Magnesium: |
24 ppm |
| PH: |
7.4% |
| Notes: |
Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"
Prepared by GWMAP |
Mash in with 3.75 gallons at 167F to hit a mash temperature of 152F. Rest for 30 minutes, then pull 5 quarts to decoct. Boil the decoction for 40 minutes and return to the main mash to hit a second rest temperature of 166F. Rest for an additional 30 minutes. Mash out with 3 quarts @boil to high 172F. Stir and drain the tun to recover ~3 gallons. Sparge with an additional 3.5 gallons at 172F.
Add hops according the schedule, adding whilfloc and nutrient with the last hop addition. |
Maibock
| Date Brewed: |
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| Brewer/Assistant: |
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Target |
Actual |
| Strike Water Amount: |
4 |
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| Strike Water Temperature: |
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| Mash Temperature: |
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| Mash Time: |
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| Sparge Water Amount: |
5.1 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
6 |
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| Post-Boil Amount: |
5 |
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| Boil Time: |
60 |
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| Original Gravity: |
1.062 / 15.2° P |
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