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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 4940
Ryebock
5 gal 6.47% 43.78 1.071 1.022
BIAB 3937
Big L Maibock
5.5 gal 6.32% 27.49 1.066 1.018
All Grain 3638
Helles Bock - Braumeister 20 L
21 L 6.39% 23.96 1.065 1.016
BIAB 3624
schraderbrau
3 gal 6.71% 26.4 1.067 1.016
All Grain 2855
Marathon Maybach Boss Music (Maibock bitches)
5.5 gal 6.44% 33.3 1.068 1.019
extract 2621
Two Dead Dudes
5.25 gal 8.3% 78.08 1.084 1.021
All Grain 2592
Chocolate Bock
5.5 gal 7.17% 32.75 1.073 1.018
All Grain 2497
Deadguy Clone
5 gal 7.11% 35.83 1.072 1.018
Partial Mash 1584
Export Lager
5 gal 7.01% 0 1.071 1.018
All Grain 1487

Newest Maibock/Helles Bock (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Bock
34 L 4.58% 20.85 1.052 1.017
BIAB 21
Maibock
5.5 gal 6.3% 46.47 1.062 1.014
All Grain 26
OW MY BOCK
4.5 gal 6.49% 21.47 1.069 1.020
All Grain 158
May the 4th be with you
121 L 6.83% 28.63 1.064 1.012
All Grain 35
Univerzum
20.8 L 7.39% 28.53 1.073 1.017
All Grain 96
Our Bock Kit
5.5 gal 7.13% 33.93 1.069 1.014
Partial Mash 33
Awesome Recipe
1.75 gal 6.33% 30.47 1.056 1.008
extract 24
Helles Bock
5.5 gal 7.40519% 0 1.074 1.017
All Grain 64
Maibock
22 L 7.3% 26.64 1.064 1.008
All Grain 39
Nora's Maibock
5 gal 7.43% 36.93 1.074 1.017
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 139 Grain specialty malt 10°L
33 24% 2% - 100%
German - Pilsner 106 German Grain base malt 1.6°L
38 60% 13% - 100%
German - Vienna 69 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%
Munich Dark 20L 34 Grain specialty malt 20°L
34 21% 2% - 65%
German - Acidulated Malt 34 German Grain acidulated malt 3.4°L
27 3% 1% - 8%
American - Pilsner 33 American Grain base malt 1.8°L
37 60% 13% - 100%
German - Melanoidin 31 German Grain roasted malt 25°L
37 4% 1% - 14%
Munich 25 Grain specialty malt 6°L
37 31% 9% - 74%
United Kingdom - Maris Otter Pale 19 United Kingdom Grain base malt 3.75°L
38 41% 7% - 79%

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

Name Recipes Average AA Avg. Usage Usage Range
Perle 76 8.2 42% 10% - 100%
Hallertau Mittelfruh 71 3.75 42% 3% - 100%
Saaz 65 3.5 31% 3% - 100%
Magnum 47 15 56% 4% - 100%
Tettnanger 38 4.5 38% 6% - 100%
Hallertau Hersbrucker 31 4 47% 13% - 100%
Domestic Hallertau 23 3.9 38% 14% - 67%
Northern Brewer 19 7.8 43% 9% - 69%
Mount Hood 17 4.8 40% 11% - 100%
Cascade 13 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%
Belgian - Aromatic 2 Belgian Grain roasted 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 54 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 16 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Fermentis - Saflager - German Lager Yeast S-23 13 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Wyeast - Munich Lager 2308 13 Wyeast Lagers 0.09 Medium 72% 48°F 56°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 7 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
Irish Moss 32 Fining Boil 94% 20% - 100%
Gypsum 31 Water Agt Mash 18% 0% - 100%
Whirlfloc 24 Water Agt Mash 62% 7% - 100%
Calcium Chloride (dihydrate) 21 Water Agt Mash 19% 0% - 75%
Epsom Salt 19 Water Agt Mash 8% 0% - 46%
Lactic acid 18 Water Agt Mash 84% 1% - 100%
Baking Soda 13 Water Agt Mash 5% 0% - 18%
Calcium Chloride (anhydrous) 9 Water Agt Mash 19% 0% - 100%
Chalk 7 Water Agt Mash 11% 0% - 50%
Wyeast - Beer Nutrient 6 Water Agt Boil 34% 0% - 91%

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