Maibock Is Your Bock

Maibock Is Your Bock is rated 4.6 out of 5 by 13.
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This bock is your bock, this bock is maibock, from the malty flavors to the hoppy aroma. From the Little Brown Keg into your bottles, this bock was made for you and me. As I went brewing with that hopped malt extract, I saw above me those empty bottles and saw below me that liquid gold. This bock is your bock, this bock is maibock.

Well, that was ridiculous! Okay on a serious note, this is a bock that must be brewed. With a little lighter color than your traditional bocks and more hoppy profile, this will blow you away. It is a beer that must be shared with friends, the name says so, so you know its true!


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    What You Get

    2 Canadian Blonde Brewing Extract (HME)

    2 Packets of Dry Brewing Yeast (Under the Lid of the Brewing Extracts, you will not be using these.)

    2 Packets of BrewMax LME Pale

    2 Packets of Mt. Hood Hops (1oz packets) 

    1 Packet of Vienna Malt

    1 Packet of US-05

    1 Packet of No-Rinse Cleanser

    2 Muslin Sacks

    For Fans Of

    Abita's Andygator

    Brew Specs

    Flavor: Malty

    Original Gravity: 1.078

    Final Gravity: 1.014

    ABV: 8.42%

    SRM: (Color): 8

    IBU: (Bitterness): 28


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the cans of Brewing Extract, then place the unopened cans and BrewMax LME's in hot tap water.

    2. Open the packet of grain and pour it into 1 muslin sack and tie it closed.

    3.  Using the measuring cup, pour 6-8 cups of water into your clean 4-quart or larger pot. Bring this mixture to a temperature of 155-165 degrees. Then add in the grain sack to the hot water to steep for 30 minutes between 155-165 degrees. Then remove from heat.

    4. Carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water for each grain sack. Let drain. Do NOT squeeze the grain sack. Discard grain sack once drained.

    5. Place both packets of Mt. Hood pellet hops into a hop sack tying it closed, then trim away excess material.

    6.  Open both packets of BrewMax LME and slowly add this to the hot grain water, stirring until it is completely dissolved.

    7. Bring grain water to a low rolling boil, add in hop sack, and let boil for 15 minutes, then remove the pot from the heat.

    8. Open both cans of Brewing Extract and BrewMax LME and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

    9. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.

    10. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).

    11. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    12. Sprinkle the US-05 yeast into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 21 days.


    After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

    Rated 5 out of 5 by Stader6 from One of my favorites I have done a lot of Mr. Beer refills and recipes, but this has been one of my favorites to brew and drink. Friends and family have really enjoyed this one, give it a try!
    Date published: 2021-04-05
    Rated 5 out of 5 by JRCasual brewer from Unique but excellent taste I made this for a gift to several people and it was well received by all. Definitely more flavor than a regular lager, but not overly bitter like a typical dark beer.
    Date published: 2021-08-08
    Rated 5 out of 5 by adutchman from If you like Maibock beer, this one's for you! This is an excellent MaiBock beer. I have made it several times and it turns out great each time.
    Date published: 2021-08-12
    Rated 4 out of 5 by littlepolak from Great tasting beer The first time I had a Maibock was in Fredericksburg, TX and really liked it. When I saw this recipe I had to try. It's a hit in my household. I was a little nervous that I messed it up because it was so cloudy after mixing all the ingredients, but after a couple days you could see it clearing up. I would recommend this beer and will make it again.
    Date published: 2020-07-13
    Rated 4 out of 5 by Scotchontherocks2 from Early report This brew is still fermenting so hard to say much. But a heads up that the initial fermentation is rather hot and my fermenter foamed over. My room temp was cooler than the directions recommended. So watch your temperature, allow a bit extra freeboard and put everything in a spill pan.
    Date published: 2021-03-26
    Rated 5 out of 5 by BikerMitch from STARKBIER! A strong German brew made stronger! This German style brew is quite strong. I added some extra malt but that caused a little too much carbonation so the foam shoots out like a shaken bottle of champagne when opening the bottles. I think the ingredients are strong enough without needing to add anything else to the kit.
    Date published: 2020-08-02
    Rated 5 out of 5 by ericb from Plenty of head retention This kit was pretty fun to make, got to use some grains and add some hops to the extract.
    Date published: 2021-08-03
    Rated 5 out of 5 by Ken G from Get this one and enjoy! This was a great brew. I just reordered it. Great smooth flavor.
    Date published: 2020-09-09
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    Will Pilsner malt work with your maibock recipe 

    Asked by: James 481
    Yes, it would work if added to this recipe during the steeping process. Cheers!
    Answered by: MRBEER
    Date published: 2022-02-15

    is it possible to double the amounts, in one batch for a large carbuoy?

    Asked by: j481
    Yes, you can double your batches with a larger fermenter. Cheers!
    Answered by: MRBEER
    Date published: 2022-02-09

    What am I missing in Maibock recipe? The recipe step 6 instructs to add both BrewMax LME, then step 8 instructs to add both BrewMax LME. If this recipe only includes two BrewMax LME, please correct the recipe instructions.

    Asked by: RichB
    That appears to just be a typo. You will add the LME's on step 6 and the can, in step 8. Cheers!
    Answered by: MRBEER
    Date published: 2021-06-16

    Do you add hops to fermenter?  Thanks!

    Asked by: Thayseus
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