HVHB,inc Brewing Recipe

Maibe Maibock

Makes 5 gallons

  • 6.6lbs. Pale Malt Syrup (Unhopped, Ireks if possible)
  • 1.5lbs Munich Malt
  • .5lb Light dry malt extract
  • 1.5lbs. Light Crystal malt or Caramel malt
  • 2oz. Perle Hops (15AAU) for 60 minutes
  • 1oz. Hallertauer (4AAU) for 15 minutes
  • .75oz. Tettnang (3AAU) for 1 minutes
  • 1 pkg. Wyeast 2206 or other lager yeast starter
  • 1 tsp. Irish Moss (15 minutes)
  • 3/4 cup Priming sugar
  • OG 1.070 FG 1.018

    Procedure: Crack Crystal and Munich grains and steep in 2 gallons 158F water for 30 minutes. Collect runoff and sparge (rinse grains) with an additional .5 gallons 170F water. Add to brew kettle and dissolve extract. Boil for 80 minutes, adding hops, dry malt ectract and Irish Moss as shown. During last 1 minutes of boil add remaining aroma hops and steep. Chill and add to 3 gallons of cold water (top fermenter to 5 gallons). Ferment at 48 degrees or so. Primary 8-12 days then 2 week secondary. Rack beer off sediment and prime with 2/3 cup of corn sugar and bottle. Lager at cold temperature for 6 to 8 weeks.
    Partial Mash Vesion Ingredients: (5 Gallons)

    Substitute 6lbs. Lager Malt for the (6.6lbs) of the Ireks Malt extract and the .5lb of dry malt ectract. Increase Munich malt to 5.5lbs. Reduce crystal or caramel to 1lb. Decrease 2oz. to 1.25 oz. Perle Hops for 60 minutes, .75oz. Hallertauer 15 min. and .5 oz. Tettnang for 1 min.

    Procedure: Crack all grains and mash in at 158 degrees and hold for 1 hour or until conversion is complete. Sparge with with an additional 5 gallons of 170 degree water. Extend boil time to 90 minutes. Follow other directions above.

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