Ideas for modifying a Maibock?

Discussion in 'Homebrewing' started by MarriedAtGI, Oct 16, 2015.

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  1. MarriedAtGI

    MarriedAtGI Zealot (569) Feb 26, 2013 Illinois

    I'm planning to make a Maibock next weekend, and I expect to get just over 8 gallons by maxing out my mash tun. This works well for lagering in a 5 gallon and a 3 gallon secondary.

    My current plan is to just keg and serve the 3 gallon portion earlier while the 5 continues to lager. But I could also modify the smaller batch to get two different beers. I had good success adding cold steeped Carafa Special III to an Oktoberfest to produce a very nice Schwarzbier, so that's always an option. And I've done several split batches where I have pitched different yeasts, including last year's Maibock.

    Anybody have a good idea for modifying a Maibock? The 8 gallons come from a single boil, so I would be looking to do something in the fermenters or in a smaller pot on my stove.

    Thanks!
     
    #1 MarriedAtGI, Oct 16, 2015
  2. Slatetank

    Slatetank Grand Pooh-Bah (3,713) Oct 9, 2006 Pennsylvania
    Pooh-Bah

    I have heard of habanero pilsner with mango perhaps that would be interesting
     
    #2 Slatetank, Oct 16, 2015
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  3. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    Easy obvious stuff would be split yeast batches or cool new interesting dry hop. I would even suggest trying some of the smaller yeast companies out there.

    High quality flavor extracts allow you to dose bottles so you are not tied down to a whole keg of something that may be less than great.
     
    #3 scurvy311, Oct 16, 2015
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  4. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    I would use it as a canvas for hop or yeast exbeerimentation. Add some Belgian dark candi syrup with your yeast pitch and you pretty much have a simple Tripel. Of course I assume you are going 100% pils on this though.
    Maybe dryhop it with noble hops to keep it traditional, or use American derived hops like liberty or mt hood to change it up. Maybe even some new german cultivars like mandarina Bavaria or huell melon.
     
    #4 SFACRKnight, Oct 16, 2015
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  5. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,765) Oct 31, 2009 Pennsylvania
    Pooh-Bah

    About a year ago I was making a Maibock and I accidentally added lactic acid to my sparge water instead of phosphoric. Needless to say, the resulting beer had a misplaced acidity that just wasn't right for a Maibock. But the beer was pretty solid despot the mishap, so I threw a couple vials of ECY Bug County at it, and right now I'm drinking an amazing 7.5% sour. If you like sours...and have some time...pitching some wild yeasts and bacteria could be a great option.
     
    #5 FeDUBBELFIST, Oct 16, 2015
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