mbreen01

Recipes 

As much as I like to keep true to a particular style, I've found that using the "right" ingredients doesn't always lead to the "right" taste. I'm brewing up a bock this afternoon and was looking for suggestions. (Read thread here). From what I understood, most modern bocks will have a combination of four grains: Munich malt, 2-row/pilsner based malt, crystal, and chocolate. In the true sense back when this beer was born, the brewers used single malts and didn't have adjuncts. So a lot of beers had whatever malt grew in the region (kiln dried to their particular specs), whatever hops grew in the region, using whatever water flowed through the region. So my question, is what really matters more...the "right" recipe or the "right" taste?! (knowing full and well that this all depends on who you ask! )

Marc.

__________________
Primary: patiently waiting
Secondary: empty, DOPE!
Bottled but green: it's all drinkable!
On tap & enjoying: Honey Wheat; Cheese's Caramel Cream Ale
Gone with a belch: Bock Talkit; Three Kings Better Bitter; Quake & Bake Oatmeal Stout; High Altitude Pale Ale
On deck: Garbage Pale Ale; Honey Wheat

Kaiser

Recipes 

I'm saying that, so you have some insurance against the yeast crapping out during lagering. German brewers start chilling down the beer fairly early and even hold the "diacetyl rest" at 4-6*C (40-44F). They rely on the yeast activity during lagering to get them to the anticipated final attenuation. This is pretty risky for the home brewer since the fermentation can easily get stuck when you deal with lager yeast at lower temps. That's why I suggest that you wait until the fermentation is pretty much complete until you start lagering.

With reards to the yeast, the Southern German Lager yeast will be just fine for the job.

Kai

__________________
BrauKaiser.com - brewing science blog - Twitter - water and mash chemistry calculator

Yooper

Recipes 

I lived right in Frankfurt, downtown. I was at V corps headquarters some of the time, and at 3rd Armored Division the rest. I came home in 1983, so it's been a while!

Thanks again for all the tips and suggestions and ideas. I really appreciate it.

Lorena

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

homebrewer_99

Recipes 

I left Augsburg in '79 after 4 years. Ended up in Bamberg in '99 for 5 years. Good times all!

__________________
HB Bill

Yooper

Recipes 

I resurrected this thread to tell you about my Maibock.

It's so goooooood! Similar to Rogue's Dead Guy Ale, but cleaner and crisper tasting. I'm not usually a lager fan, but I like this one.

I'm going to have to try a "real" Maibock next time but this turned out really well! I'll do this one again sometime, and convert it to AG when I do it again.

Thanks for all your input- I appreciate it!

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006