https://beerandbrewing.com/make-your-best-maibock/
You definitely don’t want a heavy beer, so make sure that your mash (if you’re going all-grain, but this is a great beer to convert to extract!) stays at 152?F (67?C) or lower. Unless I’m trying to build body (or making a sour), I mash everything at 152?F (67?C), so there’s no change for me, but if you’re a believer in the “lower-temperature/higher-attenuation” idea, then you might dip a couple of degrees lower. You want a lot of nice, simple sugars for your yeast to consume.
Like most lagers, you’ll want to keep this one nice and cool during fermentation. A good starting place is 50?F (10?C), with a slow rise of a degree or two per day starting on day three. Give this one time to finish up completely, though—you want as complete a fermentation as possible both to lighten the body and get a lot of good, not-hot ethanol into the beer. When fermentation is complete, package it up and start lagering: you don’t want to touch this one for at least six weeks, and I like two months.
Zero clue if this turned out to style. It was ok and we cashed the keg but am in no hurry to make again. Was trying to use all my discount yeast from Northern Brewer closing and threw together this recipe. Different flavor from other Maibocks I tasted but not necessarily a bad thing.
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https://brewgr.com/Media/img/mug/6_d.jpg
https://brewgr.com/Media/img/mug/6_t.jpg
