Mud Season Maibock

As the dirt roads begin to thaw and the trails become muddy from melting snow and rain, this Maibock is a perfect brew to enjoy during the fifth season. Brew in March or April for an exceptional malty treat in May. This big, malty lager is a springtime tradition gaining in popularity in both Germany and America alike.

Type: Lager

Style: Bock

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Team



Quantity Ingredient Comment Malt Style
9.9 lbs CBW® Goldpils® Vienna LME 60 min boil
1 lb Pilsen Malt Steeping grain
1 oz Saaz Hops (5.0% AAU) 60 min boil
1 oz Saaz Hops (5.0% AAU) 10 min boil
3 packs WLP833 German Bock Lager Yeast Fermenter
1 capsule Servomyces Yeast Nutrient 10 min boil



  1. Bring 2.5 gallons of water to 154°F and steep grains for 30 minutes.
  2. Remove grains and stir in 9.9 lbs of CBW® Goldpils® Vienna LME.
  3. Bring water to boil and add 1 oz of Saaz hops.
  4. After 50 minutes, add 1 oz of Saaz hops and yeast nutrient.
  5. Boil for 10 minutes and turn off heat.
  6. Cool beer to 55°F. Transfer to fermenter. Fill to 5 gallons with water.
  7. Pitch 3 packs of White Labs WLP833 German Bock Lager Yeast.

Primary Fermentation: 2 weeks at 53°F-55°F.

Secondary Fermentation: 3 weeks at 48°F-53°F.

Fermentation Notes: 24 hours before bottling, bring beer to 56°F to finish. Force carbonate or bottle condition with 3/4 cup dissolved priming sugar and 1/4 packet of WLP833 yeast for 3-4 weeks.

Original Gravity: 1.071

Final Gravity: 1.018

Alcohol by Weight:

Alcohol by Volume: 7.0%

IBU: 25

Color: 13

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