Brewing a Helles Bock Lager (Maibock)

malted barley

💰Cheaper: rice

Rice can reduce production costs while maintaining a light flavor.

hops

💰Cheaper: bittering hops

Bittering hops can provide similar bitterness at a lower cost.

caramel malt

💰Cheaper: light malt

Light malt can be a cheaper alternative for color and flavor.

lager yeast

💰Cheaper: ale yeast

Ale yeast can be used for a quicker fermentation process.

Collect 4.2 gallons of reverse osmosis water.

Set the Anvil Foundry to a mash temperature of 149°F.

Add calcium chloride, Epsom salt, and gypsum to the water.

Combine 40% pilsner malt, 40% vienna malt, and 20% munich light for the fermentables.

Perform a 60-minute single infusion mash.

After mashing, pull the grain basket out and recirculate the wort back through the draining grains.

Move the kettle outside to begin the boiling step.

At the 30-minute mark, add 0.5 oz of Hallertau Magnum hops.

At the 5-minute mark, add 1 oz of Hallertau Mittelfrüh hops.

After a 60-minute boil, cool the wort using a stainless steel immersion chiller.

Perform a gravity check on the cooled wort.

Pitch White Labs WLP 833 German Bock Lager yeast into the wort.

Ferment the beer at cool lager temperatures for 10 days.

After 10 days, ramp up the temperature for an additional 10 days.

Cold crash the beer for 3 days.

Transfer the beer to a 2.6-gallon serving keg.

Carbonate and condition the beer at around 14 PSI for about 2 weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens