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Old 11-08-2006, 10:42 AM   #1
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Default Bock lovers! Whats your fav. recipe?

If you love bock, what is you favorite recipe? I am curious to see the different varieties of bock lager.

Rock on...



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Old 11-08-2006, 11:36 AM   #2
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I love Maibocks. I don't have the capacity to lager, though, so I've never had the chance to try it in full (I tried a raspberry maibock once, but it sucked after fermenting at room temps). I used Papazian's Elementary Penguin Maibock recipe.



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Old 11-08-2006, 01:44 PM   #3
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Heya Wagner---I see you're in the ol' Front Royal. My pops lives there. I actually grew up in Markham!

My favorite "bock" recipe that I've made personally is my Wheat Doppelbock...somewhat of an Aventinus clone. I put "bock" in quotations because I fermented it with german wheat yeast just as Schneider does, so it's not a lager. I tasted my first bottle last night...not carbonated yet (it was the "remainder" bottle, only filled up 3/4 of the bottle), but still delicious. It definitely needs carbonation for the full effect, though. My Steam Maibock turned out okay (I didn't have the ability to lager at that point, so it was a steam bock by default), but the fruity esters are annoying. Good maltiness, but a bit of a sulfur aroma on the nose when you first pour it. I made it the first time I ever brewed...so there's definitely room for improvement.

I recently purchased a lagerator (chest freezer w/ johnson temp controller), so I'm looking forward to doing my first true lager. Doubt it'll be a bock, though. Anyway, sorry for rambling. Here's my Smoked Wheat Doppelbock recipe. I was timid with the peated malt, as I'd never used it before and didn't wanna overdo it. You can barely notice it, and you wouldn't know it was peated unless I told ya, but I think it adds just the right amount to the aroma/palate.

Smoked Wheat Doppelbock

A ProMash Recipe Report

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

05-C Bock, Doppelbock

Min OG: 1.072 Max OG: 1.120
Min IBU: 16 Max IBU: 31
Min Clr: 6 Max Clr: 25 Color in SRM, Lovibond

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.85
Anticipated OG: 1.083 Plato: 19.98
Anticipated SRM: 22.4
Anticipated IBU: 31.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.070 SG 17.16 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
-----------------------------------------------------------------------------
1.1 0.13 lbs. Malto Dextrin North America 1.030 0
16.9 2.00 lbs. Red Wheat Malt Germany 1.039 8
0.5 0.06 lbs. Scottish Peated Malt 1.038 5
3.5 0.42 lbs. Chocolate Wheat America 1.030 450
4.2 0.50 lbs. Flaked Soft White Wheat America 1.034 2
33.8 4.00 lbs. Briess LME- Weizen America 1.035 4
6.3 0.75 lbs. Briess DME- Weizen America 1.046 8
25.3 3.00 lbs. Generic LME - Munich North America 1.036 8
8.4 1.00 lbs. Generic DME - Light Generic 1.046 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Northern Brewer Pellet 6.50 20.6 60 min.
0.50 oz. Tettnanger Pellet 4.00 7.6 45 min.
0.50 oz. Tettnanger Pellet 4.00 1.4 2 min.
0.50 oz. Mt. Hood Pellet 4.20 1.5 2 min.


Yeast
-----

WYeast 3333 German Wheat

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.planned:
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.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 11-09-2006, 12:37 AM   #4
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You might con the Kaiser into sharing a recipe. He pretty much convinced me I like doppelbocks and maibocks with his beer (I never would have guessed based on the local offerings).

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Old 11-09-2006, 12:39 AM   #5
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The "Floor Kill" recipe in my signature is a bit of a maibock. Mostly it's my version of Rogue's Dead Guy. Not sure if it's my favorite yet, but I'm looking forward to brewing it.

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Old 11-09-2006, 03:40 AM   #6
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Anybody have a non-lager extract recipe for a good maibock? planning on brewing batch #2 sunday and would like to do a bock, but don't have the equipment to lager.l

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Old 11-09-2006, 01:03 PM   #7
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I wouldn't do a steam maibock without the california steam lager yeast strain. I tried making a steam maibock using the SafLager dry yeast, and it wasn't the best...



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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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