14 replies to this topic

[Poptop]

Mike’s latest muse, the Maibock. This one here is a favorite but so is Rogue Dead Guy, their ode to style? So I’m thinking a cross between the two. The German versions are more malt forward. Dead Guy a bit more hop forward. The wheels are turning and I’m looking for Brotherly advice.

[Bklmt2000]

A few random thoughts:

 

- OG of ~1.070, with a grist of ~80% pils/20% Munich

 

- ~35-40 IBU's total, all noble hops; I've used Magnum to bitter, then a light late addition *usually 1-2 oz, depending on AA%) of Hallertau/Tett/Liberty/Mt. Hood (whatever you have on hand).

 

- 34/70 for the yeast (my go-to lager yeast; makes a very nice Maibock).

 

- At least a month in the cold post-kegging before going on tap.

[Poptop]

Are you sure? Hahaha. That’s damn nice to kick start my mission.

[positiveContact]

I made one a while back.  similar to bklmt2000 but I did a mix of 50% pils, 40% vienna, 10% munich (around these percentages anyway).  I think it came out okay but I pitched it on way too much yeast from a previous batch.  I didn't know any better back then.

[Bklmt2000]

Are you sure? Hahaha. That’s damn nice to kick start my mission.

 

Reasonably sure, yes. 

 

Those are the basic parameters I've used in my pale/maibocks over the years. 

 

Skip the crystal malts, use a mash temp in the low 150's (say, 151 or so), rest for a good hour or 90 min, cold-pitch a reasonably fresh slurry of 34/70, and give it a good cold nap for a month before tapping.

[Poptop]

I made one a while back. similar to bklmt2000 but I did a mix of 50% pils, 40% vienna, 10% munich (around these percentages anyway). I think it came out okay but I pitched it on way too much yeast from a previous batch. I didn't know any better back then.

Why do you think you overpitched? Just curious

[Big Nake]

It's a nice style.  I respect the higher ABV but it's a delicious beer.  I end up making something that I just call a "pale bock", sort of a nod to the Celis Pale Bock that I posted about a few months ago... malt forward but balanced, a bit of color but not all that much.  I brought a keg of pale bock over to Dave McG's house when he had the blewbies over... that one was made with 2352 (we call it Bayern).  

[Poptop]

Reasonably sure, yes.

Those are the basic parameters I've used in my pale/maibocks over the years.

Skip the crystal malts, use a mash temp in the low 150's (say, 151 or so), rest for a good hour or 90 min, cold-pitch a reasonably fresh slurry of 34/70, and give it a good cold nap for a month before tapping.

I’m with you here. And 34/70 is my canvas a lot

[Poptop]

It's a nice style. I respect the higher ABV but it's a delicious beer. I end up making something that I just call a "pale bock", sort of a nod to the Celis Pale Bock that I posted about a few months ago... malt forward but balanced, a bit of color but not all that much. I brought a keg of pale bock over to Dave McG's house when he had the blewbies over... that one was made with 2352 (we call it Bayern).

I’d be happy just at 6% on my “rendition.” And I’d also use restraint in order to not be overly malty. This may actually put a kaibosh on the style, but I want malt that still has an assertive yet balanced bitterness.

[Bklmt2000]

I’d be happy just at 6% on my “rendition.” And I’d also use restraint in order to not be overly malty. This may actually put a kaibosh on the style, but I want malt that still has an assertive yet balanced bitterness.

 

In that case, I'd go for ~1.060 and ~30 IBU's (based on the strategy I posted above), still with an 80/20 pils/Munich split.  Pitch 34/70 cold and give it a month of cold time before raiding the keg.

 

Mash in the low 150's and you'll have a more "sessionable" maibock than what I posted above.

[Poptop]

Sounds legit

[positiveContact]

Why do you think you overpitched? Just curious

Just wasn't as clean as I was used to. I suspect it was something fermentation related.

[Poptop]

Just wasn't as clean as I was used to. I suspect it was something fermentation related.

 

So like an off flavor?

[positiveContact]

So like an off flavor?

Nothing that stopped me from drinking it but a little off yeah.

[Genesee Ted]

You’d have to go pretty far out of your way to overpitch a 1.070 lager. Must have been one helluva cake!