How To Brew a Delicious Maibock

Heat water in the hot liquor tank to the right temperature and volume for mashing.

Add calcium chloride, gypsum, and epsom salt to both the mash water and the sparge water.

Combine 40% Vienna malt, 30% German pilsner malt, and 30% Munich malt for the grain bill.

Mash in at 152 degrees Fahrenheit for about 60 minutes, recirculating the wort to set up a grain bed filter.

After 60 minutes, perform a mash out by heating the mash ton to 168 degrees Fahrenheit over 15 minutes.

Sparge by pulling wort from the bottom of the mash ton and rinsing residual sugars with sparge water from the hot liquor tank.

Boil the wort for 90 minutes, adding hops at the 60-minute mark for bitterness, yeast nutrient at 10 minutes, and whirlfloc tablets at 5 minutes.

After boiling, whirlpool the wort to separate hops and proteins before knockout.

Knockout by transferring wort through a heat exchanger, injecting oxygen, and filling the fermentor while pushing out excess air.

Pitch German Bach yeast at 52 degrees Fahrenheit and allow it to free rise to 55 degrees Fahrenheit during fermentation.

Ferment until 4 specific gravity points away from terminal gravity, which is 1014, then allow the temperature to rise to 60-70 degrees for a diacetyl rest for 24-48 hours.

Step down the temperature by 4 degrees Fahrenheit per day until reaching 33 degrees Fahrenheit to prevent shocking the yeast.

Transfer to a bright tank, carbonate to about 2.5 volumes of CO2, keg, and lager for about 12 weeks before tapping.

Cooking Techniques

Equipment Needed

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Allergens