Gordon Strong’s Maibock
Gordon Strong’s Maibock
(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.014 IBU = 28 SRM = 7 ABV = 6.7%
Ingredients
7.5 lbs. (3.4 kg) Pilsner malt
3.5 lbs. (1.4 kg) Vienna malt
1.5 lbs. (680 g) Munich malt
12 oz. (340 g) aromatic malt
1.6 AAU Hallertauer hops (first wort hop) (0.5 oz./14 g at 3.2% alpha acids)
5.5 AAU Magnum hops (60 min.) (0.5 oz./14 g at 11% alpha acids)
1.6 AAU Hallertauer hops (15 min.) (0.5 oz./14 g at 3.2% alpha acids)
0.5 oz. (14 g) Hallertauer hops (0 min.)
White Labs WLP833 (German Bock) or Saflager W34/70 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Dissolve 1 tsp. of calcium chloride to the mash. Mash in all malts at 131 °F (55 °C) and rest for 10 minutes. Raise mash temperature to 145 °F (63 °C) by direct heat or infusion with boiling water and rest for 15 minutes. Pull a thick decoction, raise the decoction to 158 °F (70 °C) for 20 minutes, raise to boil, boil for 10 minutes, remix and hit 158 °F (70 °C). The combined mash should now be at 158 °F (70 °C), allow to rest for 30 minutes. Pull a thin decoction, bring to a boil for 10 minutes, then remix to hit 170 °F (77 °C). Rest at mashout temperature for 15 minutes while recirculating. Fly sparge with 170 °F (77 °C) water, collecting 6.5 gallons (25 L) of wort. Add the first wort hops to the kettle during sparge.
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. After the boil, chill the wort to 48 °F (9 °C), pitch the yeast, allowing temperature to rise to 50–52 °F (10–11 °C), and ferment until complete. Rack and lager for 16 weeks at 32 °F (0 °C). Fine the beer with gelatin if necessary, allow to drop bright, then rack. Prime and bottle condition, or keg and force carbonate.
Gordon Strong’s Maibock
(5 gallons/19 L, extract only)
OG = 1.065 FG = 1.014 IBU = 28 SRM = 7 ABV = 6.7%
Ingredients
7.2 lbs. (3.3 kg) Pilsner liquid malt extract
1.5 lbs. (680 g) Munich liquid malt extract
1.6 AAU Hallertauer hops (first wort hop) (0.5 oz./14 g at 3.2% alpha acids)
5.5 AAU Magnum hops (60 min.) (0.5 oz./14 g at 11% alpha acids)
1.6 AAU Hallertauer hops (15 min.) (0.5 oz./14 g at 3.2% alpha acids)
0.5 oz. (14 g) Hallertauer hops (0 min.)
White Labs WLP833 (German Bock) or Saflager W34/70 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Add 6.5 gallons (25 L) of water in the brew kettle; then heat to 158 °F (70 °C). Turn off the heat. Add the malt extracts and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Add the first wort hops, then turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding the remaining hops at the times indicated. After the boil, chill the wort to 48 °F (9 °C), pitch the yeast, allowing temperature to rise to 50–52 °F (10–11 °C), and ferment until complete. Rack and lager for 16 weeks at 32 °F (0 °C). Fine the beer with gelatin if necessary, allow to drop bright, then rack. Prime and bottle condition, or keg and force carbonate.
