Maibock, like other "Bock's" is named because of when it is brewed. That is typically in mid to late January under the Zodiac symbol of Capricorn. The Ram, err, in this case the "Bock", sheep. The "Mai" part indicates when it was traditionally ready to drink, May. In German, "Mai". Glengarry tries to make 2 batches a year of this depending upon lagering space because it is simply one of the brewmasters favorite styles and always seems to be not just good but great. Below are the Grain and Infusion instructions for Glengarry's Maibock.
Grain Bill:
- 5 lbs. Vienna
- 5 lbs. Pilsner (Czech or German)
- 1 lbs. Munich
Hops:
- 1 oz Hallertau @ start of boil
- 1 oz Czech Saaz @ 30 mins
Yeast: Wyeast 2206 Bavarian Lager
Adjuncts: None
Infusion Process:
- 10 min rest @ 120 degrees F
- 15 min rest @ 150 degrees F
- 30 min rest @ 160 degrees F
- 10 min raise to 170 degrees F, mash out.
- 60 min boil
Fermentation:
- 21 days primary @ 45 degrees F, rack off
- 4 -6 weeks lager @ 35 degrees F
OG: ~ 1.042
FG: ~ 1.030
ABV: ~ 8.0%