In this video, I brew a traditional decoction mashed Maibock. Traditionally this beer was brewed over the winter and enjoyed in May (Mai), instead I decided to brew it in May! This lager was actually made with dry lager yeast and is easily one of the best beers I have ever made. It is full of rich toasted caramel and honey notes without being too sweet and has a wonderful clean lager flavor profile. I incorporated a single decoction into a step mash and I think it brought out some wonderful color and flavor, but isn't necessary for this beer. It can certainly be done with a step or single infusion mash while adding some melanoiden malt.

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Recipe for 5.5 gallons, your efficiency may vary:

"Damage, Inc."

7.9% ABV 26 IBU

12 lb German Pilsner (66%)
6 lb Munich I (33%)

Step Mash w/Single Decoction (alternatively a 60 min 150 F (65 C) single infusion mash can be done):
1. Protein rest 133F (56 C) 15 min
2. Maltose Rest 145 F (63 C) 90 min
3. Decoct 10 quarts thick mash, boil for 30 min, then add back in
4. Dextrinization Rest 158 F (70 C) 60 min
5. Mash out 168 F (76C) 15 min

Water (ppm): Ca: 82, Mg: 24, Na: 65, SO4: 81, Cl: 181, HCO3: 79

90 minute boil:
0.7 oz (19g) Magnum (12.8% AA) 60 min
1 oz (28g) Spalt (3.2% AA) 10 min

OG: 1.077

2 packets of Saflager W34/70

Ferment 4550 F (710 C) for 10 days, then raise to room temperature for 35 days, then lager for 1+ months.

FG: 1.018

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0:00 Intro and Welcome
1:03 Style Description and Approach
5:23 Recipe
11:21 Dough In and First Mash Steps
12:15 Decoction
15:27 Mashout and Lauter
17:32 Boil
18:52 Fermentation Plan and Yeast Pitch
21:54 Fermentation FollowUp
24:37 Pour and Tasting Notes
29:20 Potential Improvements

Music:
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#maibock#lager #decoction