Bock - Maibock/Helles Bock (BJCP 2008) - Beer Recipes | Brewer's Friend
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Bock - Maibock/Helles Bock (BJCP 2008)




Top 10 Maibock/Helles Bock (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Mill Town Maibock
14 gal 6.68% 36.96 1.068 1.017
All Grain 5565
Ryebock
5 gal 6.47% 43.78 1.071 1.022
BIAB 4139
Big L Maibock
5.5 gal 6.32% 27.49 1.066 1.018
All Grain 4039
Chocolate Bock
5.5 gal 7.17% 32.75 1.073 1.018
All Grain 2903
Marathon Maybach Boss Music (Maibock bitches)
5.5 gal 6.44% 33.3 1.068 1.019
extract 2851
Two Dead Dudes
5.25 gal 8.3% 78.08 1.084 1.021
All Grain 2790
Deadguy Clone
5 gal 7.11% 35.83 1.072 1.018
Partial Mash 1925
Wolf Moon Bock
6.5 gal 6.1% 13.06 1.064 1.018
BIAB 1635
Export Lager
5 gal 7.01% 0 1.071 1.018
All Grain 1620
(2016-02-28) Maibock
6 gal 7.97% 30.21 1.071 1.010
All Grain 1569

Newest Maibock/Helles Bock (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Cheating Goat
3 gal 6.79% 44.87 1.069 1.017
extract 5
mybock
5 gal 6.48% 30.28 1.067 1.018
All Grain 15
Awesome Recipe
23 L 4.43% 0 1.038 1.004
extract 13
Fest Maibock
5.5 gal 8.82% 44.52 1.088 1.021
BIAB 26
maibock
1100 L 6.17% 0 1.063 1.016
All Grain 20
Maibock March
4.1 gal 7.3% 35.68 1.066 1.010
All Grain 33
Maibock
5.5 gal 6.44% 34.23 1.068 1.019
All Grain 120
Saint Martin Doppel - CLONE
11 gal 9.46% 41.85 1.099 1.027
extract 52
Böögg Bock v2 on Cherries
5.5 gal 5.1% 18.07 1.051 1.012
All Grain 58
Weizenbock
5.5 gal 7.61% 29.01 1.073 1.015
All Grain 51

Fermentables Used In Maibock/Helles Bock (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich - Light 10L 140 Grain specialty malt 10°L
33 24% 2% - 100%
German - Pilsner 107 German Grain base malt 1.6°L
38 60% 13% - 100%
German - Vienna 71 German Grain base malt 4°L
37 27% 2% - 90%
US - Pale 2-Row 48 US Grain base malt 1.8°L
37 64% 7% - 93%
American - Pilsner 36 American Grain base malt 1.8°L
37 58% 8% - 100%
Munich Dark 20L 36 Grain specialty malt 20°L
34 20% 2% - 65%
German - Acidulated Malt 36 German Grain acidulated malt 3.4°L
27 3% 1% - 8%
German - Melanoidin 31 German Grain roasted malt 25°L
37 4% 1% - 14%
Munich 27 Grain specialty malt 6°L
37 29% 7% - 74%
United Kingdom - Maris Otter Pale 22 United Kingdom Grain base malt 3.75°L
38 40% 7% - 79%

Hops Used In Maibock/Helles Bock (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 79 3.75 41% 3% - 100%
Perle 78 8.2 42% 8% - 100%
Saaz 67 3.5 31% 3% - 100%
Magnum 50 15 55% 4% - 100%
Tettnanger 41 4.5 38% 6% - 100%
Hallertau Hersbrucker 34 4 46% 13% - 100%
Domestic Hallertau 24 3.9 39% 14% - 100%
Northern Brewer 23 7.8 42% 9% - 69%
Mount Hood 17 4.8 40% 11% - 100%
Cascade 14 7 31% 8% - 100%

Steeping Grains Used In Maibock/Helles Bock (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich - Light 10L 5 Grain specialty malt 10°L
33 42% 28% - 60%
German - Caramel Pils 4 German Grain crystal malt 2.4°L
35 34% 20% - 44%
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 40% 33% - 50%
United Kingdom - Crystal 60L 3 United Kingdom Grain crystal malt 60°L
34 36% 28% - 50%
American - Caramel / Crystal 10L 2 American Grain crystal malt 10°L
35 38% 25% - 50%
Aromatic 2 Grain base malt 38°L
33 24% 20% - 29%
German - CaraFoam 2 German Grain crystal malt 1.8°L
37 38% 25% - 50%
German - Carapils 2 German Grain crystal malt 1.3°L
35 50% 50% - 50%

Yeasts Used In Maibock/Helles Bock (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70 59 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
White Labs - German Bock Lager Yeast WLP833 46 White Labs Lagers Med-High Medium 73% 48°F 55°F
Wyeast - Bavarian Lager 2206 33 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
White Labs - German Lager Yeast WLP830 17 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Wyeast - Munich Lager 2308 15 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
Fermentis - Saflager - German Lager Yeast S-23 13 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Wyeast - Rogue Pacman 1764 9 Wyeast Ale 0.12 Med-High 75% 60°F 72°F
Fermentis - Safale - American Ale Yeast US-05 9 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Oktoberfest/Märzen Lager Yeast WLP820 8 White Labs Lagers Med-High Medium 69% 52°F 58°F
Mangrove Jack - Bavarian Lager M76 8 Mangrove Jack Lagers n/a Medium 77.5% 45°F 57°F

Other Ingredients Used In Maibock/Helles Bock (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 38 Water Agt Mash 17% 0% - 100%
Irish Moss 34 Fining Boil 93% 20% - 100%
Whirlfloc 25 Fining Boil 60% 7% - 100%
Calcium Chloride (dihydrate) 25 Water Agt Mash 22% 0% - 99%
Epsom Salt 23 Water Agt Mash 7% 0% - 46%
Lactic acid 22 Water Agt Mash 87% 1% - 100%
Baking Soda 13 Water Agt Mash 5% 0% - 18%
Calcium Chloride (anhydrous) 11 Water Agt Mash 16% 0% - 100%
Chalk 7 Water Agt Mash 11% 0% - 50%
Wyeast - Beer Nutrient 6 Water Agt Boil 34% 0% - 91%

Photos