• Favorite
  • Discuss
  • Subscribe
Winter Chill Down Maibock

Winter Chill Down Maibock

Maibock/Helles Bock • Partial Mash • 5 gal


This traditional Maibock has a minty smell from the Perle hops. This brew will be great to share with friends and family during the Spring season.

March 16, 2013 at 07:29pm

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • 0.33 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.5 lbs German Dark Munich

    German Dark Munich

    Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

  • 0.66 lbs Weyermann Carahell®; Weyermann

    Weyermann Carahell®; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Provide finished beer with full, rounded aroma, depth of color, and firm, creamy head. Recommended Quantities: Up to 15% of total grain bill for lower-gravity beers, up to 30% for higher-gravity beers Suitability (beer styles): Lagers: Märzen, Maibock, Doppelbock, Eisbock. Ales: Hefeweizen, Pale, Light or Reduced-Alcohol Beer

  • 0.66 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 0.5 lbs Crystal Malt 20°L

    Crystal Malt 20°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 4 lbs Pale Liquid; Alexanders

    Pale Liquid; Alexanders

    Reportedly lightest colored malt extract available.

  • 3 lbs CBW® Pilsen Light Powder (Dry Malt Extract); Briess

    CBW® Pilsen Light Powder (Dry Malt Extract); Briess

    Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.

  • 1 oz Perle - 8.9 AA% pellets; boiled 60 min


    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 1 oz Saaz - 4.4 AA% pellets; boiled 15 min


    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 oz Hallertau - 4.3 AA% pellets; boiled 1 min


    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 1 ea Whirlfloc Tablets (Irish moss) - (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • Wyeast 2206 Bavarian Lager

    Wyeast 2206 Bavarian Lager

    Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.


Dough-in at 106 degrees for 20 minutes. Beta rest at 140 degrees for 30 minutes. Alpha rest at 156 degrees for 30 minutes. Add DMES at beginning of boil and add LME at 20 minutes. Fermenand at 50 degrees for three weeks in primary. Lager at 36 degrees for five weeks. Warmed up to room temprature for four days for dyacetyl rest. Very clear. OG 1.068. FG 1.020. 6.3% ABV.

Style (BJCP)

Category: 5 - Bock

Subcategory: A - Maibock/Helles Bock

Range for this Style
Original Gravity: 1.067 1.064 - 1.072
Terminal Gravity: 1.016 1.011 - 1.018
Color: 10.7 SRM 6 - 11
Alcohol: 6.7% ABV 6.3% - 7.4%
Bitterness: 36.7 IBU 23 - 35


Post a Comment

Subscribe to this discussion.