Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

PASSWORD PROTECTION: READ THIS BEFORE POSTING!
YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

HomeBBBrewBoard
HotLinks!
Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
matt dinges
02/13/07 11:35 AM  
maibock/belgian bock formulation
Hey folks,

I'm brainstorming on a recipe that might be brewed at a small brewpub here in Nebraska. One thought that I had was a sort of Maibock(at least in grain bill), done with ale yeast(of the belgian persuasion likely) and possibly american hops...I was thinking of Amarillo towards the end...some Mt Hood or Hallertauers...and possibly Magnum or something similiar to bitter...

Basically, I want a golden hued malty beer with a nice hop presence and a yeast signature...

Does anybody care to comment on recipe formulations for anything I've mentioned? Maibock recipes...or bocks of the more Belgian (the old Chouffe and Urthel also) or Dutch persuasion?

I'm open to any suggestions...thanks

Cheers

matt

SteveG
02/13/07 01:28 PM  
Re: maibock/belgian bock formulation
I think first wort hopping is particularly nice in a Maibock.
neonmeate
02/13/07 05:15 PM  
Re: maibock/belgian bock formulation
howdy matt, i think a belgian maibock sounds very tasty. perhaps with a clean yeast like WLP510. or westmalle. probably wouldn't go with a super-phenolic one though.

anyway fwiw here is a maibock recipe i made that turned out real good a couple of years ago:

Batch Size 20 liters

Volume Boiled 25 liters

Mash Efficiency 76 %

4.5 kg Weyermann pils

1.5 kg Weyermann munich I

250g Weyermann CaraHell

100g Toasted pils malt

35g Mittelfruh (Pellets, 4.9 %AA) boiled 60 min

15g Hersbruck (Pellets, 2.9 %AA) boiled 15 min

10g Mittelfruh flameout

10g Saaz flameout

WLP833

Toasted 100g pils malt for 10mins at 200ēC. Mashed at 66ēC 30mins, decocted up to 70ēC for another 30mins, mashout. 80min boil. high kräusen 2 weeks at around 10ēC, then diacetyl rest for 5 days at 12ēC. secondary 1 month @ 3ēC plus 6 wks lagering in bottles.

OG 1071, FG 1015, 9.5 SRM, 27 IBU (7.3%ABV)

Corin

MV
02/13/07 10:20 PM  
Re: maibock/belgian bock formulation
I truly love a Maibock (and have 12 gallons in the fermenter right now!) and I love your idea. I'd be careful about jumping off with the American hops right away, however - or keep them subtle if you do. If you have too much going on it will turn into a cocophany.

I think a Maibock recipe with WLP550 phenolics would be nice, but fermented in the high 60's. German noble hops all the way except a big addition of French Strisselspalt at flameout and maybe even dry hopped with the same. Hey - I might brew this myself! LOL!

 
Return to Forum

Post a Reply
Your Name:
Subject:
Message Body:


 
   
Username

Password

Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers


Babblebelt contributors in attendance: