Gregorian’s Fifth Maibock

The German inspired bock is brewed in the winter months and lagered until spring to develop its clean malty profile while displaying a gentle hop character.

Type: Lager

Style: Bock

Batch Size: 5 gallons

Recipe Type: All grain

Recipe Contributed By: Briess Technical Services Team

Ingredients

Quantity	Ingredient	Comment	Malt Style
8 lbs	Pilsen Malt		Base
4 lbs	Ashburne® Mild Malt		Base
1.5 lbs	Aromatic Munich Malt		Kilned, Munich
0.5 lb	Carapils® Malt		Dextrine
1 oz	Hallertau Hops (5% AA)	Boil 60 minutes
0.5 oz	Tettnanger Hops (4% AA)	Boil 30 minutes
0.5 oz	Tettnanger Hops (4% AA)	Boil 10 minutes
1 capsule	Servomyces Yeast Nutrient	Boil 10 minutes
2.5 vials	WLP840 American Lager Yeast

Procedures

Mash at 154-156ºF for 45 minutes
Sparge at 170ºF
Knock out at 65ºF
Oxygenate highly
Cool to 60ºF
Oxygenate and pitch yeast

Primary Fermentation: 14-28 days at 53ºF

Secondary Fermentation: 3 months at 35ºF

Fermentation Notes: Bottle condition: 1 month with 0.5 vial WLP840 American Lager Yeast

Original Gravity: 1.067

Final Gravity: 1.017

Alcohol by Weight: 5.3%

Alcohol by Volume: 6.6%

IBU: 29

Color: 9 SRM

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