Do you have a Maibock recipe you have in mind? I hope to finish up my new kettles this weekend and start prepping some WLP835 for a Helles or Pilsner and the mention of a Maibock has me thinking!
drez, this is the maibock recipe I've used to good success for many years:
- OG of ~1.070, with a grist of ~80% pils/20% light Munich (sub in Vienna in lieu of Munich if you prefer); I mash ~150-151° for ~90 min to keep it on the drier side
- ~35-40 IBU's total, all noble hops; 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).
- your fav lager yeast (34/70 is my go-to lager yeast, but to your point, WLP835 should shine in a maibock)
- a month of cold time in the fridge, post-kegging, before tapping (YMMV).
Hopefully this will give you a few ideas to kick around.