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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


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