Crisp German Maibock

  • Fruity with a malt kick
  • ABV 6.5%
  • IBU 21
  • OG 1061 SG

A strong, German Maibock lager recipe with accentuated fruit from the Munich Malt and a clean fermentation courtesy of the lager yeast and cold fermentation. A simple infusion mash is adequate given the well modified nature of our German Malt, which originates in our Crisp Hamburg maltings.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1061 SG

FINAL GRAVITY:

1011 SG

IBUs:

21

COLOUR (EBC/SRM):

9 / 4.7

BREWHOUSE EFFICIENCY:

85%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

67°C / 153°F

COLLECTION TEMP:

13°C / 55°F

FERMENTATION TEMP:

15°C / 59°F

MASH LIQUOR VOL (LITRES):

1065

LIQUOR / MASH RATIO:

2.7 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

GERMAN PILSEN

314

80

LIGHT MUNICH

80

20

YEAST

GERMAN BOCK LAGER

HOPS(g)Contribution%Alpha Acid%Addition

STYRIAN EAGLE

342

30

15

Start of boil

AURORA

734

30

7

Middle

CELEIA

1141

20

3

Flame out

STYRIAN EAGLE

228

20

15

Flame out

HOPS

STYRIAN EAGLE

(g)

342

Contribution%

30

Alpha Acid%

15

Addition

Start of boil

AURORA

(g)

734

Contribution%

30

Alpha Acid%

7

Addition

Middle

CELEIA

(g)

1141

Contribution%

20

Alpha Acid%

3

Addition

Flame out

STYRIAN EAGLE

(g)

228

Contribution%

20

Alpha Acid%

15

Addition

Flame out

CARL'S TOP TIP

The Light Munich in this recipe will deliver wonderful malty depth.

Malts used in this Recipe

German Pilsen Malt

At our Hamburg maltings we malt Danish and German spring barley to produce a classic German Pilsen style malt for lager production.

With a high protein content this malt benefits from a rising temperature programme and lautering, but our customers have also used it successfully in traditional UK brewhouses.

The higher molecular weight proteins give excellent head retention and mouthfeel. High levels of speciality malt and non-malted cereals can be used with this malt while maintaining fermentation vigour. This malt can be used in single temperature mashing but you may need to increase finings rates to drop out the additional protein.

Find out more here.

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