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  • Gregorian’s Fifth Maibock

    The German inspired bock is brewed in the winter months and lagered until spring to develop its clean malty profile while displaying a gentle hop character.

    Type: Lager

    Style: Bock

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    8 lbs Pilsen Malt Base
    4 lbs Ashburne® Mild Malt Base
    1.5 lbs Aromatic Munich Malt Kilned, Munich
    0.5 lb Carapils® Malt Dextrine
    1 oz Hallertau Hops (5% AA) Boil 60 minutes
    0.5 oz Tettnanger Hops (4% AA) Boil 30 minutes
    0.5 oz Tettnanger Hops (4% AA) Boil 10 minutes
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes
    2.5 vials WLP840 American Lager Yeast


    1. Mash at 154-156ºF for 45 minutes
    2. Sparge at 170ºF
    3. Knock out at 65ºF
    4. Oxygenate highly
    5. Cool to 60ºF
    6. Oxygenate and pitch yeast

    Primary Fermentation: 14-28 days at 53ºF

    Secondary Fermentation: 3 months at 35ºF

    Fermentation Notes: Bottle condition: 1 month with 0.5 vial WLP840 American Lager Yeast

    Original Gravity: 1.067

    Final Gravity: 1.017

    Alcohol by Weight: 5.3%

    Alcohol by Volume: 6.6%

    IBU: 29

    Color: 9 SRM