This recipe comes from the American Homebrewers Association web site. It’s a pretty good candidate for the next brew. Rogue calls it a Maibock. This would be my first try at that style. Wyeast does produce the Pacman yeast, so it should be pretty straight forward. Yum!
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 90 min | 37.4 IBUs | 8.7 SRM | 1.061 SG | 1.012 SG | 6.5 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Mailbock/Helles Bock | 5 A | 1.064 - 1.072 | 1.011 - 1.018 | 23 - 35 | 6 - 11 | 2.2 - 2.7 | 6.3 - 7.4 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) US | 9.747 lbs | 80 |
| Caramel/Crystal Malt - 20L | 1.218 lbs | 10 |
| Munich Malt - 20L | 1.218 lbs | 10 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Perle | 1.08 oz | 90 min | Boil | Pellet | 8 |
| Saaz | 0.54 oz | 10 min | Boil | Pellet | 4 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirlfloc Tablet | 1.00 Items | 5 min | Boil | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Pacman - 1764 | Wyeast | 75% | 60°F - 72°F |
Notes
| All Grain Directions: Mash at 150° F (65° C) for 60 minutes. Sparge at 175° F (79° C) to collect 6.5 gallons (24.5 L) of preboiled wort. Boil 90 minutes, adding hops and Whirlfloc when indicated. Cool to 60° F (16° C) and pitch yeast. Ferment at 60° F (16° C) until fermentation is complete, then siphon into secondary. Allow to remain at cold storage temperatures 40-50° F (9-10° C) for two to four weeks, then package and condition. |
Download
| Download this recipe's BeerXML file |
