.Maibock is more about the process than the recipe. I've won lots of first place ribbons with this simple recipe: 

Helles Bock 

A ProMash Recipe Report 

BJCP Style and Style Guidelines 
------------------------------- 

14-B Bock, Helles Bock/Maibock 

Min OG: 1.064 Max OG: 1.072 
Min IBU: 20 Max IBU: 35 
Min Clr: 4 Max Clr: 10 Color in SRM, Lovibond 

Recipe Specifics 
---------------- 

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00 
Total Grain (Lbs): 16.00 
Anticipated OG: 1.070 Plato: 17.08 
Anticipated SRM: 8.1 
Anticipated IBU: 26.8 
Brewhouse Efficiency: 70 % 
Wort Boil Time: 90 Minutes 

Pre-Boil Amounts 
---------------- 

Evaporation Rate: 15.00 Percent Per Hour 
Pre-Boil Wort Size: 7.74 Gal 
Pre-Boil Gravity: 1.054 SG 13.41 Plato 

Formulas Used 
------------- 

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used. 
Final Gravity Calculation Based on Points. 
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg 
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis. 

Color Formula Used: Morey 
Hop IBU Formula Used: Rager 

Additional Utilization Used For Plug Hops: 2 % 
Additional Utilization Used For Pellet Hops: 10 % 


Grain/Extract/Sugar 

% Amount Name Origin Potential SRM 
----------------------------------------------------------------------------- 
56.3 9.00 lbs. Pilsener Germany 1.038 2 
43.8 7.00 lbs. Munich Malt Germany 1.037 8 

Potential represented as SG per pound per gallon. 


Hops 

Amount Name Form Alpha IBU Boil Time 
----------------------------------------------------------------------------- 
1.20 oz. Hallertauer Pellet 6.00 26.8 60 min. 


Extras 

Amount Name Type Time 
-------------------------------------------------------------------------- 
1.00 Unit(s)Whirlfloc Fining 20 Min.(boil) 


Yeast 
----- 

White Labs German Bock yeast 


Water Profile 
------------- 

Profile: 
Profile known for: 

Calcium(Ca): 0.0 ppm 
Magnesium(Mg): 0.0 ppm 
Sodium(Na): 0.0 ppm 
Sulfate(SO4): 0.0 ppm 
Chloride(Cl): 0.0 ppm 
biCarbonate(HCO3): 0.0 ppm 

pH: 7.00 


Mash Schedule 
------------- 

Mash Type: Multi Step 

Grain Lbs: 16.00 
Water Qts: 23.40 - Before Additional Infusions 
Water Gal: 5.85 - Before Additional Infusions 

Qts Water Per Lbs Grain: 1.46 - Before Additional Infusions 

Acid Rest Temp : 0 Time: 0 
Protein Rest Temp : 135 Time: 10 
Intermediate Rest Temp : 0 Time: 0 
Saccharification Rest Temp : 157 Time: 70 
Mash-out Rest Temp : 168 Time: 10 
Sparge Temp : 170 Time: 60 


Total Mash Volume Gal: 7.13 - Dough-In Infusion Only 

All temperature measurements are degrees Fahrenheit.