Maibock is a traditional German lager that is pale, malty, and slightly hoppy, with a clean, crisp finish. It’s a strong lager (around 6-7% ABV) that’s perfect for spring. Below is a detailed recipe and step by step instructions for brewing a 5-gallon (19-liter) batch of Maibock.
Recipe: Classic Maibock
Grain Bill (Malt)
- 9 lbs (4.1 kg) Pilsner malt
- 3 lbs (1.4 kg) Munich malt
- 1 lb (0.45 kg) Vienna malt
- 0.5 lb (227 g) Carahell or Carapils malt (for head retention)
Hops
- 1.5 oz (42 g) Hallertau or Tettnang hops (4% AA) – 60 minutes
- 0.5 oz (14 g) Hallertau or Tettnang hops (4% AA) – 15 minutes
Yeast
Water
- Use soft water with low mineral content. If your water is hard, consider using reverse osmosis (RO) water and adding 1 tsp of calcium chloride to the mash.
Additional Ingredients
- 1 tsp Irish moss (for clarity) – 15 minutes
- 1 packet of yeast nutrient – 10 minutes
Step-by-Step Brewing Instructions
Prepare Your Equipment
Clean and sanitize all your brewing equipment, including fermenters, airlocks, tubing, and spoons. Sanitation is critical to avoid contamination. We recommend StarSan (no-rinse sanitizer) for this.
Mash the Grains
Heat 4 gallons (15 liters) of water to 165°F (74°C) in your mash tun.
Add the crushed grains to the mash tun and stir to avoid clumps. The temperature should stabilize at around 152°F (67°C).
Let the mash rest for 60 minutes. This converts the starches in the grains into fermentable sugars.
After 60 minutes, perform an iodine test to ensure conversion is complete (the iodine should not turn black when mixed with a small sample of the mash).
Sparge (Rinse the Grains)
Heat 3.5 gallons (13 liters) of water to 170°F (77°C) in a separate pot.
Slowly drain the wort from the mash tun into your brew kettle, then slowly pour the hot sparge water over the grains to rinse out remaining sugars. Collect about 6.5 gallons (24.5 liters) of wort in total.
Boil the Wort
Bring the wort to a rolling boil.
Add 1.5 oz (42 g) of Hallertau or Tettnang hops and start a 60-minute timer.
At 15 minutes left in the boil, add 0.5 oz (14 g) of hops and the Irish moss.
At 10 minutes left, add the yeast nutrient.
After 60 minutes, turn off the heat and cool the wort as quickly as possible to around 50°F (10°C) using an immersion chiller or ice bath.
Fermentation
Transfer the cooled wort to a sanitized fermenter, leaving any trub (sediment) behind.
Aerate the wort by shaking or using an oxygen stone.
Pitch the yeast (make sure it’s activated or prepared according to the manufacturer’s instructions).
Ferment at 50°F (10°C) for 2-3 weeks. Maibock is a lager, so it requires cooler fermentation temperatures than ales.
Lagering (Cold Conditioning)
After primary fermentation is complete (when the specific gravity stabilizes around 1.012-1.016), transfer the beer to a secondary fermenter.
Lower the temperature to 34°F (1°C) and let it lager for 4-6 weeks. This step is crucial for developing the clean, crisp flavor of a Maibock.
Bottling or Kegging
Dissolve 5 oz (140 g) of corn sugar in 1 cup of water and boil for 5 minutes. Let it cool, then add it to the beer to prime for carbonation.
Bottle or keg the beer and let it carbonate at room temperature for 2-3 weeks if bottling, or force carbonate in a keg.
Tasting Notes for the Finished Maibock
- Appearance: Clear, golden to amber color with a thick, white, persistent head.
- Aroma: Malty sweetness with hints of bread, honey, and light floral or spicy hop notes.
- Flavor: Rich maltiness with flavors of toasted bread, biscuit, and a touch of caramel. Balanced by a moderate hop bitterness and a clean, dry finish.
- Mouthfeel: Medium-bodied with a smooth, slightly creamy texture and moderate carbonation.
- Finish: Crisp and refreshing, with a lingering malt sweetness and a subtle hop bitterness.
Tips for Success
- Temperature control is key for lagers. Use a fermentation chamber or a cool basement to maintain consistent temperatures.
- Be patient during lagering. The longer you lager, the cleaner and smoother the beer will taste.
- Use a hydrometer to monitor fermentation progress and ensure the beer is fully fermented before bottling.
Enjoy Your Homebrewed Maibock! This recipe delivers a classic, well balanced Maibock perfect for celebrating the arrival of spring.
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