Nick was out of town so I decided to do a solo batch of maibock using a Munich yeast I had been holding onto for a while. This was the same yeast I used on the Oktoberfest. It’s a great yeast and I have the fridge space to do it so I figured ‘why not?’.
Anyone not familiar with Maibock I recommend giving one a try. My favorite is the Smuttynose Maibock. It’s such a unique flavor. It tastes like you are drinking unfermented wort that is carbonated. Sounds a little weird, but it was honestly the only way I could describe it.
With this beer, I was shooting for an OG of 1.069 to give me a 7%abv brew that would be a smooth drinker with a little kick. The plan is to break this out in the fall (yea I know, May-bock not October-bock) for our Oktoberfest party to go with the OF brew and some brots. Should be a good one.
Here is the recipe:
12lbs German Pilsner
2.25lbs Munich Malt (light)
1.25lbs Vienna Malt
1/2oz Target (60 min)
1oz Liberty (60 min)
Wyeast 2308 – Munich Lager
35min protein rest at 122f (added 4.25 gallons at 133f)
15min Decoction (2 gallons)
45min Rest at 145f
Mashout – 1 3/4 gal boiling – hold at 160f for 10min
Sparge – added 2.2gal of water to mashtun at 168f as wort ran off
The early runnings were 17.5brix (1.070) and the the pre-boil gravity at was at 14 brix (1.055). This was better than the projected 1.051, but in the end, it the gravity was less than the desired 1.069 by showing up at 1.067. Not too bad. It is still plenty in style and should have all the taste I want. The total brew day took about 4 1/2 hrs and was a pretty relaxing brew session. I forget how much more manageable everything is with 5 gallons.
I just checked it tonight and the brew is plugging away in the fridge. I love Munich yeast. Its like a good lineman, it shows up every Sunday and just works. No problems or questions.