Midday Maibock

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By Arthur Olcot

Recipe is part of Recipe Index

BJCP 2021 Style 4C Helles Bock

This is a really interesting beer as it was inspired by a recent trip to Bamberg where one of the breweries we visited was Keesmann. There I had the most delicious, malty-chewy, perfectly balanced 8% odd Maibock (at midday!!). It wasn’t too far away from a barleywine in style. I enjoyed it that much I wanted to try and replicate it. So, after some research and thinking about the style and trying to recall the flavors of the beer I drank, I came up with a recipe and set about brewing it.

What came out of the keg wasn’t anything close to that beautiful beer in Bamberg! But nonetheless it was a very malty strong Helles style beer. Not knowing an awful lot about the style, and if my beer was anything close to it, I entered it into a competition as a Helles Bock and was blown away when it picked up a gold on its table scoring a 44. I guess it wasn’t that far away after all!

Awards

Welsh National 2024 (Mad Dog Brewery Co, Cardiff, 12/10/2024)

1st - Light Lager

Measures

  • Original Gravity: 1.059 / 16.7 °P
  • Final Gravity: 1.012 / 4.8 °P
  • IBU (Tinseth): 31
  • BU/GU: 0.45
  • Colour: 14.2 EBC
  • 21L batch volume

Ingredients

Water

  • Ca2+ 73
  • Mg2+ 7
  • Na+ 0
  • Cl- 70
  • SO42- 109
  • HCO3- 0

Malt

  • 3.3 kg (50.8%) — Weyermann Floor-Malted Bohemian Pilsner Malt
  • 2 kg (30.8%) — Dingemans Munich
  • 1 kg (15.4%) — Weyermann Barke Vienna Malt
  • 200 g (3.1%) — Weyermann Melanoidin

Hops

  • 15 g (27 IBU) — Magnum 17.3% — Boil — 60 min
  • 15 g (4 IBU) — Perle 7.9% — Boil — 10 min
  • 20 g — Hallertauer Mittelfrueh 5.4% — Boil — 0 min


Yeast

  • White Labs WLP833 German Bock Lager (big starter)

Process

Mash

  • 66C for 1hr

Boil

  • 60 minutes

Ferment

  • 11 °C with a slight increase towards the end to help finish strong.
  • Cold crash then package