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Old 11-04-2008, 02:39 PM   #1
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Default Bock recipe?

Anyone have a nice bock recipe?

Something close to shiner or amberbock.. something the folks would like to drink..

thanks!

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Old 11-04-2008, 02:43 PM   #2
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I just kegged this. Had a too-high OG (1.057) which is between trad. bock and munich dunkel on the BJCP guidelines. So it's really a heavy dunkel/light bock. You can up the grain amounts a bit and end up with a real bock---and let me tell you, this is so freakin' german-dark-lagery it's scary.

Code:
Scheißetopf

A ProMash Recipe Report

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

04-B  Dark Lager, Munich Dunkel

Min OG:  1.048   Max OG:  1.056
Min IBU:    18   Max IBU:    28
Min Clr:    14   Max Clr:    28  Color in SRM, Lovibond

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

Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       10.56
Anticipated OG:          1.054    Plato:             13.39
Anticipated SRM:          20.5
Anticipated IBU:          23.1
Brewhouse Efficiency:       78 %
Wort Boil Time:             60    Minutes

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

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:    5.56    Gal
Pre-Boil Gravity:      1.049    SG          12.10  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: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 97.0    10.25 lbs. Munich Malt(light)            America        1.033     10
  3.0     0.31 lbs. Carafa II (Dehusked)          Germany        1.030    400

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.25 oz.    Hallertauer                       Whole    4.00  18.6  60 min.
  0.50 oz.    Hallertauer                       Whole    4.00   4.5  20 min.


Yeast
-----

White Labs WLP838 Southern German Lager


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: 0.00


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

Mash Type: Single Step

Grain Lbs:   10.56
Water Qts:   13.20 - Before Additional Infusions
Water Gal:    3.30 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 154  Time:  60
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                180  Time:  10


Total Mash Volume Gal: 4.15 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
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Old 02-15-2014, 04:56 PM   #3
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Thanks for the recipe, Im making it as I write this!

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Old 03-14-2014, 02:39 PM   #4
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Thanks! I'm brewing this later today. What temp did you ferment at?

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Old 03-14-2014, 02:49 PM   #5
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Quote:
Originally Posted by esteiner16 View Post
Thanks! I'm brewing this later today. What temp did you ferment at?

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If you're using a lager yeast, for most strains you'll want to chill the wort to about 45*F before pitching, aerate/oxygenate it well, pitch twice the cell count that you would for an ale (that means a fairly big starter) and ferment around 48-50*F. Once it hits 75-80% of the way from OG to expected FG, bring it up to 62-64*F for a few days d-rest.

Considering the OG, you should lager this for at least 6 weeks in the low-mid 30's.
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Old 03-14-2014, 04:52 PM   #6
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Sounds good, thanks for the quick response

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