Black Rock Crafted Maibock is our take on this traditional Bavarian style. Munich and lager malts combine for a rich malt character, with a selection of New Zealand hops for a moderate bitterness.
An addition of New Zealand Wakatu hops, (formerly NZ Hallertau Aroma) at the canning stage allows them to be infused into the malt extract for a subtle lime citrus hop aroma.
Brewers wanting to replicate the stronger style of traditional bock beers could combine 3 cans of Maibock to make 23L.
Malts – Munich, Lager.
Hops – Green Bullet, Pacific Gem, Wakatu.
New Zealand Artesian Water.
Premium Dry Brewing Yeast (under the lid)
Colour and Ebu
Typical Analysis (2 cans): Colour 16 EBC, Bitterness 16 EBU
Combine 2 cans of Black Rock crafted Maibock to make 23 litres or, try using 3 cans of Maibock to brew to the traditional high strength.
- Thoroughly clean and sterilise all equipment.
- Remove the plastic cap and the yeast enclosed under the cap and put to one side.
- Stand both cans in hot water for 10 minutes to soften contents.
- Dissolve contents of both Maibock cans in two litres of hot water in your fermenter.
then add 17 litres of cold water and mix thoroughly.
- Add approximately 2.5 litres of either cold or hot water so as to give a final temperature of between 18 and 26 deg c. around 20 deg c is ideal. final volume 23 litres.
- Sprinkle both yeast sachets over liquid surface and place the lid on the fermenter with the airlock in place (half fill the airlock with cooled boiled water).
- Keep the brew at a consistent temperature between 18-26 deg c, ideally around 20 deg c, until specific gravity reaches approximately 1014.
- Fermentation will be complete in approximately 10 days. when the hydrometer reading remains constant for 24 hours the brew is ready for bottling.
- Bottling – Sterilise bottles and place one rounded teaspoon of sucrose (normal table sugar) per 750ml bottle and fill to within 50mm of the top. Do not bottle unless hydrometer readings remain constant.
- Seal and store the bottles in an upright position for a minimum of 4 weeks while secondary fermentation occurs. the beer may be consumed after 4 weeks but will continue to improve with age for up to 6 months.