Helles Bock Recipe - Stayin Alive Maibock

Recipe Info

Recipe Image

Stayin Alive Maibock

by on
All Grain + Extract
19 Liter(s)
23 Liter(s)
70 min
75%
Started with clone of Rogue Dead Guy ale for Spring and swapped half the crystal40 for aromatic malt (now melanoidin) to push it toward the standard colour and up the malt character a touch. Looking at sterling for this recipe someday or perhaps saphir.

Fermentables

41% - 2-Row - US
2
37
1
Mash
20% - Munich - Dark 20L - US
1
35
20
Mash
10% - Melanoidin Malt - US
0.5
37
20
Mash
3% - Caramel/Crystal 40 - US
0.125
35
40
Mash
26% - Liquid Malt Extract - Light - US
1.3
35
4
Extract

Hops

Perle
28
Pellet
Boil
65 min(s)
8.7
29.4
Sterling
28
Pellet
Boil
5 min(s)
7.5
5.0

Yeast

Wyeast American Ale 1056
75%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Direct Heat
68
60 min
Mash-Out
Direct Heat
71
5 min

Special Instructions

No special instructions in this recipe

Tasting Notes (1)

bearit28

Tasted on 4/23/2020 by bearit28

Notes:

Right malt profile, touch too sweet for my taste, but totally missed on the bitterness. Needs a significant methodology, if not amount, adjustment.

Recipe Facts

Stayin Alive Maibock
Helles Bock
  • 19.00 Gallons Liters Batch Size
  • 23.00 Gallons Liters Boil Size
  • 70  min Boil Time
  • 1.063 OG
  • 1.016 FG
  • 34.3 IBU (tinseth) Bitterness
  • 0.54 BG:GU
  • 11.2° SRM Color
  • 75% Efficiency
  • 6.1% ABV Alcohol
  • 215 per 12oz Calories
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