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	6186
Big L Maibock	5.5 gal	6.32%	27.49	1.066	1.018		All Grain	4443
Ryebock	5 gal	6.47%	43.78	1.071	1.022		BIAB	4331
Chocolate Bock	5.5 gal	7.17%	32.75	1.073	1.018		All Grain	3311
Marathon Maybach Boss Music (Maibock bitches)	5.5 gal	6.44%	33.3	1.068	1.019		extract	3055
Two Dead Dudes	5.25 gal	8.3%	78.08	1.084	1.021		All Grain	2988
Deadguy Clone	5 gal	7.11%	35.83	1.072	1.018		Partial Mash	2271
Wolf Moon Bock	6.5 gal	6.1%	13.06	1.064	1.018		BIAB	1921
(2016-02-28) Maibock	6 gal	7.97%	30.21	1.071	1.010		All Grain	1881
Export Lager	5 gal	7.01%	0	1.071	1.018		All Grain	1782

Newest Maibock/Helles Bock (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Nick's Miabock baby! Pico	2.5 gal	6.19%	25.51	1.058	1.011		extract	22
Maibock	109 gal	6.49%	36.85	1.065	1.015		All Grain	16
Maibock	256 gal	6.91%	27.48	1.063	1.011		All Grain	20
Maibock	310 gal	6.88%	30.01	1.063	1.011		All Grain	28
Warmer Days to Come Maibock	5.5 gal	7.05%	29.77	1.070	1.017		All Grain	44
MYBOCK	40 L	7.47%	32.54	1.074	1.017		All Grain	46
Skinner Bock	5.5 gal	5.17%	55.42	1.047	1.008		Partial Mash	32
Maibock	250 gal	6.34%	21.71	1.064	1.016		All Grain	33
Macaque maibock	5 gal	7.08455%	0	1.072	1.018		Partial Mash	27
Dieters Mai bock	5 gal	6.97%	23.59	1.066	1.012		All Grain	42

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	143		Grain	specialty malt	10°L	33	23%	2% - 100%
German - Pilsner	109	German	Grain	base malt	1.6°L	38	60%	13% - 100%
German - Vienna	74	German	Grain	base malt	4°L	37	27%	2% - 90%
US - Pale 2-Row	52	US	Grain	base malt	1.8°L	37	62%	7% - 93%
American - Pilsner	43	American	Grain	base malt	1.8°L	37	57%	8% - 100%
Munich Dark 20L	38		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	35	German	Grain	roasted malt	25°L	37	5%	1% - 25%
Munich	33		Grain	specialty malt	6°L	37	28%	6% - 74%
United Kingdom - Maris Otter Pale	27	United Kingdom	Grain	base malt	3.75°L	38	38%	7% - 79%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	92	3.75	40%	1% - 100%
Perle	82	8.2	43%	8% - 100%
Saaz	70	3.5	31%	3% - 100%
Magnum	51	15	55%	4% - 100%
Tettnanger	47	4.5	38%	6% - 100%
Hallertau Hersbrucker	36	4	46%	13% - 100%
Northern Brewer	26	7.8	42%	9% - 80%
Domestic Hallertau	23	3.9	40%	14% - 100%
Mount Hood	17	4.8	40%	11% - 100%
Cascade	14	7	33%	6% - 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	67	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
White Labs - German Bock Lager Yeast WLP833	49	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
Fermentis - Saflager - German Lager Yeast S-23	16	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
Wyeast - Munich Lager 2308	16	Wyeast	Lagers	0.09	Medium	72%	48°F	56°F
Fermentis - Safale - American Ale Yeast US-05	10	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Rogue Pacman 1764	9	Wyeast	Ale	0.12	Med-High	75%	60°F	72°F
Wyeast - Bohemian Lager 2124	8	Wyeast	Lagers	0.09	Medium	75%	48°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	45	Water Agt	Mash	17%	0% - 100%
Irish Moss	37	Fining	Boil	94%	20% - 100%
Whirlfloc	29	Fining	Boil	58%	3% - 100%
Lactic acid	29	Water Agt	Mash	86%	1% - 100%
Calcium Chloride (dihydrate)	29	Water Agt	Mash	18%	0% - 75%
Epsom Salt	26	Water Agt	Mash	7%	0% - 46%
Calcium Chloride (anhydrous)	16	Water Agt	Mash	16%	0% - 100%
Baking Soda	13	Water Agt	Mash	5%	0% - 18%
Yeast Nutrient	8	Other	Boil	30%	0% - 50%
Chalk	7	Water Agt	Mash	14%	0% - 50%

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