MAIBOCK: The BEST GERMAN SEASONAL BEER You Probably Haven't Heard Of

Maibock, or May Bock, aka Helles Bock, is a pale malty, hoppy strong German Lager that is brewed for consumption in the spring. It is a delicious and fun way to ring in the change of seasons and the end of winter. This recipe isn't too complicated and takes a few shortcuts to help make this fantastic seasonal beer more accessible.
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Recipe for 5 gallons (19 L) , your efficiency may vary:

"Mai the Bock Be With You"

6.7% ABV 28 IBU

10 lb Weyermann Barke Pilsner Malt (70.2%)
2 lb Weyermann Barke Munich Malt (14%)
2 lb Weyermann Vienna Malt (14%)
0.25 lb Wyermann Melanoidin Malt (1.8%)

Mash: Step mash:
-148 F (64 C) for 30 min
-158 F (70 C) for 30 min
-170 F (77 C) for 15 min

Water (ppm): Ca: 66, Mg 3, Na 13, Cl 97, SO4 66, HCO3 0
Add to 8.25 gal (31 L) RO water: 5g CaCl2, 1g NaCl, 1g Epsom (MgSO4), 3g Gypsum (CaSO4)

60 min boil:
60 min - 2 oz (56g) Hallertau Mittelfrueh (3.1% AA) (19 IBU)
10 min - 1 oz (28g) Hallertau Mittelfrueh (3.1% AA) (3 IBU)
1 oz (28g) Tettnang (4.8% AA) (5 IBU)

OG: 1.064

Yeast: White Labs WLP835 German X Lager

Ferment at 55F (15 C) for 7-10 days, raise to room temperature for 3-5 days, package, and then lager for 3-5 weeks

FG: 1.013
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0:00 Intro and welcome
0:10 Beer description and approach
2:20 Recipe
7:25 Brew day
9:50 Fermentation guidance
15:37 Fermentation follow-up
16:17 Pour and tasting notes
24:43 Potential improvements
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