I am planning on brewing a Maibock today. I have never done one before but would like it to embody the month of May. I am not worried about it being traditional. I would like it to capture some aromas of spring though like flowers. Any suggestions? Does anyone have a good base recipe for this beer? I would like it to be ready by the month of May so anything like aging it on flowers for a few months is not going to work. Thanks!
I brewed this Maibock at the Michigan Rennisance fest in 2010 and it won the category a year later at the same festival. it is a great beer and improved greatly with a few months of lagering. I hope this helps. Ingredients AmountItemType% or IBU 15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 53.57 % 8.00 lb Vienna Malt (3.5 SRM) Grain 28.57 % 5.00 lb Munich Malt - 10L (10.0 SRM) Grain 17.86 % 1.00 oz Magnum [14.00 %] (90 min) Hops 22.9 IBU 1.00 oz Hallertauer [4.80 %] (20 min) Hops 4.4 IBU 2 Pkgs SafLager West European Lager (DCL Yeast #S-23) Yeast-Lager
I love maibocks. Best recipes are usually pretty simple: about 2/3rds german pils and 1/3 munich, magnum for bittering, hallertaur for flavor. Not sure what would make a recipe more "May" tasting, maybe toss in some saaz as whirlpool hops for a flowery finish?
