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. |
BJCP Guidelines:Maibock
