Your Turn Maibock

(5 gallons/19 L, all-grain)
OG = 1.080 FG = 1.020
IBU = 30 SRM = 10 ABV = 7.5%

Ingredients
7 lbs. (3.2 kg) Pilsner 2-row malt
2 lbs. (0.91 kg) Munich light malt
3 lbs. (1.36 kg) Vienna malt
0.70 lbs. (0.32 kg) Carapils® malt
0.30 lb. (0.14 kg) crystal malt (120 °L)
3 lbs. (1.4 kg) Pilsner liquid malt extract (10 min.)
7.5 AAU Northern Brewer hops (60 min.) (1.25 oz/35 g at 6% alpha acids)
1.2 AAU Hallertau Hersbrucker hops (2 min.) (0.5 oz/14 g at 2.3% alpha acids)
12 oz. (0.34 kg) maple syrup (10 min.)
1.5 vanilla beans (10 min.)
WLP833 (German Bock Lager) or Wyeast 2206 (Bavarian Lager)

Step by Step
Place all grains in your mash tun. You want your initial mash temperature for a drier beer so target near 148-151 °F (64-66 °C). Mash in 4.5 gallons of water. Mash for one hour. Run off wort and sparge with 160-170 °F (71-77 °C) sparge water until you have six gallons of wort. Boil wort 60 minutes adding hops and other additions according to the schedule. Cool wort to 55 °F (13 °C) or cooler and follow the lagering schedule you normally use. Pitch a large starter or three commercial yeast packages that are also at 55 °F (13 °C). Aerate or oxygenate well. Allow a long fermentation of about three weeks due to the high OG. Include a two- or three-day diacetyl rest in the mid-60s °F (~18 °C) as needed. Transfer to secondary and step down the temperature 2-3 degrees per day. Lager one month or longer, stopping when you get as close to freezing as you can get. Do not crash the secondary temperature or this may finish a bit sweet.

Your Turn Maibock

(5 gallons/19 L, extract with grains)
OG = 1.08 FG = 1.02
IBU = 31 SRM = 11 ABV = 7.7%

Ingredients
6.6 lbs. (3 kg) Pilsner liquid malt extract
3.3 lbs. (1.5 kg) amber liquid malt extract
1 lb. (0.45 kg) amber dry malt extract (10 min.)
0.30 lb. (0.14 kg) crystal malt (120 °L)
9 AAU Northern Brewer hops (60 min.) (1.5 oz/43 g at 6% alpha acids)
1.2 AAU Hallertau Hersbrucker hops (2 min.) (0.5 oz/14 g at 2.3% alpha acids)
12 oz. (0.34 kg) maple syrup (10 min.)
4-5 tsp. vanilla extract (10 min.)
WLP028 (Edinburgh Scottish Ale) or WLP 011 (European Ale)

Step by Step
Bring five gallons (23 L) of water to 160 °F (71 °C). Place the 120 °L crystal in a nylon bag and allow to stand 30 minutes. Remove grain. Raise temperature to 190 °F (88 °C). Turn off heat and add liquid malt extracts. Boil wort 60 minutes adding hops according to the schedule. Add the amber dry malt extract, maple syrup and vanilla extract for the last ten minutes of the boil. Top off to 5 gallons (19 L) and cool wort to 65 °F (18 °C). Pitch a large starter or three commercial yeast packages that are near 65 °F (18 °C). Aerate or oxygenate well. Place in a cool corner of the basement and allow it to ferment three weeks. Then transfer to secondary and return to basement for four to six weeks.