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04C1. Maibock/Helles Bock

231 calories 26.5 g 12 oz
Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 231 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created Monday August 21st 2017
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 66.7%
4 lb German - Munich Dark4 lb Munich Dark 37 15.5 29.6%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 3.7%
13.50 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 25.72 100%
0.50 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
7.59 gal Strike Water (All Grain) Temperature 137 °F --
Protein Rest Infusion 131 °F 15 min
Alpha-Amylase Rest Temperature 145 °F 35 min
Beta-Amylase Temperature 158 °F 40 min
Mash-Out Temperature 170 °F 20 min
2.51 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5.63 g Magnesium Chloride Water Agt Mash 1 hr.
18.54 ml Phosphoric acid Water Agt Mash 1 hr.
4.05 g Phosphoric acid Water Agt Sparge 1 hr.
Wyeast - Bavarian Lager 2206
1 Each
Attenuation (custom):
Optimum Temp:
46 - 58 °F
Fermentation Temp:
48 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 613 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Add 1lb rice hulls to every 5lb of grain to help keep mash temperature evenly distributed.

Pilsner malt:
Protein rest (122-131F 15 min)
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.96 35.8  
Strike water volume at mash thickness of 2.25 qt/lb 7.59 30.4  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 1.36 5.5  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.02 28.1  
Boil off losses -1.5 -6  
Hops absorption losses -0.02 -0.1  
Amount going into fermentor 5.5 22  
Total: 8.96 35.8

Overall Impression:
A relatively pale, strong, malty German lager beer with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent than in other bocks.

Moderate to strong grainy-sweet malt aroma, often with a lightly toasted quality and low Maillard products. Moderately-low to no hop aroma, often with a spicy, herbal, or floral quality. Clean fermentation profile. Fruity esters should be low to none. Very light alcohol may be noticeable. May have a light DMS aroma.

Deep gold to light amber in color. Bright to clear clarity. Large, creamy, persistent, white head.

Moderately to moderately strong grainy-sweet malt flavor dominates with some toasty notes and/or Maillard products providing added interest. Little to no caramel flavors. May have a light DMS flavor. Moderate to no hop flavor (spicy, herbal, floral, and peppery). Moderate hop bitterness (more so in the balance than in other bocks). Clean fermentation profile. Well-attenuated, not cloying, with a moderately-dry finish that may taste of both malt and hops.

Medium-bodied. Moderate to moderately-high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. A light alcohol warming may be present.

Known also as Mai Bock, but there is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. Most agree that they are identical, but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. The hops compensate for the lower level of Maillard products.

A recent development in comparison to the other members of the bock family. The serving of Maibock is specifically associated with springtime and the month of May.

Characteristic Ingredients:
Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). No non-malt adjuncts. Saazer-type hops. Clean lager yeast. Decoction mash is typical, but boiling is less than in Dunkles Bock to restrain color development.

Style Comparison:
Can be thought of as either a pale version of a Dunkles Bock, or a Munich Helles brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors, and can be drier, hoppier, and bitterer than a Dunkles Bock. Has more of a rich malt character and more alcohol than a Festbier.

Vital Statistics:
OG: 1.064 – 1.072
FG: 1.011 – 1.018
ABV: 6.3 – 7.4%
IBUs: 23 – 35
SRM: 6 – 11

Commercial Examples:
Altenmünster Maibock, Ayinger Maibock, Capital Maibock, Blind Tiger Maibock, Einbecker Mai-Urbock, Hacker-Pschorr Hubertus Bock, Mahr’s Bock

high-strength, pale-color, bottom-fermented, lagered, central-Europe, traditional-style, bock-family, malty

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  • Last Updated: 2019-10-28 21:41 UTC