Maibock (IV: Yeast and Fermentation)

DSCN0062Brewing a Maibock is fairly straightforward. The recipe can be simple and wort production does not have to be complicated. The part of brewing as Maibock that separates the best homebrewed examples from the rest is the fermentation.


Yeast Strains

Maibock is a lager, and most lager yeast strains will work well for this type of beer. The best strains, as recommended by their manufacturers, are Wyeast 2124 (Bohemian Lager), Wyeast 2206 (Bavarian Lager), Wyeast 2308 (Munich Lager), White Labs WLP820 (Octoberfest/Märzen Lager), White Labs WLP833 (German Bock Lager), White Labs WLP838 (Southern German Lager), and White Labs WLP920 (Old Bavarian Lager Yeast).

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India Pale Lager

This is another post in our series on IPA variants. (See the related article links at the bottom of the page for more IPA variants.)


DSCN0144In the beginning, there was IPA. And craft beer drinkers decided that it was good. British IPA inspired American IPA, and from there the idea of making a big, hoppy version of almost every type of ale followed. Having nearly exhausted the pool of ale styles that could be hybridized with IPAs, brewers next decided to give lagers the “uphopped” treatment.

India pale lagers (or IPLs) differ from IPAs in one key respect — fermentation. IPAs are fermented with a clean ale strain, at ale fermentation temperatures (often 68–72 °F/20–22 °C). In contrast, IPLs are fermented with a lager yeast strain at lager fermentation temperatures (usually 50–55 °F/10–13 °C). To brew an IPL, a brewer could make adjustments to his grain bill and hop additions, or he could simply ferment his usual IPA wort with lager yeast.

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