MMW

Recipes 

It's about the time of year to start thinking of a Bock to get through the winter months ahead. (Winter doesn't really kick in here until after Christmas). I'm looking for something with a dead simple grain and hop bill and am settling down on something like this:


6.5 lbs Vienna
6.5 lbs Dark Munich
1 lb Melandonin

2 oz Perle (8%) FWH

Mash at a moderate temperature (150-152)

Wyeast Bavarian Lager or While Labs German Bock

1.070 OG, 1.018 FG, 23 IBU, 16 SRM


Thoughts? Other hop suggestions?

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Primary:A simple Bock, Vienna

Bottled: Centennial Blonde, Mostly Dead Guy Ale, Pale Rye Ale

On Deck: waiting...

mkling

Recipes 

If it were me, I wouldn't FWH a bock. It'll bring out way too many fruity, herbally flavor elements that you don't usually want in a bock.

Also, your calculated IBUs seems pretty low for 2 oz of 8% Perle. My calculator comes out around 46 IBU Tinseth or 63 IBU Rager. This presumes a full 5 gallon boil. (I'm not at home, so I didn't use BeerSmith, but the web calculator I used looks right.) So I'd back off on the hops some. You want the malt to be the star of your bock.

Grain bill looks great, extra malty & flavorful & mashing low looks good. I've not used the Dark Munich before. Has it got plenty of enzymes to convert itself?

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Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel

MMW

Recipes 

Good question on the diastic power of the Dark Munich...I'll need to investigate that a bit, thank you.

FWH is percived as about a ~20 min addition according to my reading (I also no-chill, so it makes the conversion easy ). I've FWH'd a couple of beers now and been very pleased with them. (This would be my first solely FWH beer, though)

__________________
Primary:A simple Bock, Vienna

Bottled: Centennial Blonde, Mostly Dead Guy Ale, Pale Rye Ale

On Deck: waiting...

MMW

Recipes 

Upon further investigation, the Dark Munich is only good up to 30% of the grsit. Now there are two directions to go:

Option 1
6.5 lbs Vienna
6.5 lbs Munich
1 lb Melanoidin
2 oz Dehusked Carafa III or De-bittered black (trying to minimize roasty/burnt flavors)

1.070 OG, 16 SRM

Option 2
Weyermann indicates Melanoidin malt is good up to 20% so,

5.75 lbs Vienna
5.75 lbs Munich
2.75 lbs Melanoidin

1.070 OG, 15 SRM

Both should yield a full malt profile at the low end of the style range for color; both are relatively simple grain bills. Quite frankly, either of these would probably do pretty well. Am I missing something?

__________________
Primary:A simple Bock, Vienna

Bottled: Centennial Blonde, Mostly Dead Guy Ale, Pale Rye Ale

On Deck: waiting...

Rhoobarb

Recipes 

I like option #1. Similar to the Bock I brew each year.

MMW

Recipes 

Is that the 'Snow Day Bock' that you just put up?

__________________
Primary:A simple Bock, Vienna

Bottled: Centennial Blonde, Mostly Dead Guy Ale, Pale Rye Ale

On Deck: waiting...

Oxymoron

Recipes 

Why would you put Vienna in a bock? This looks more like a Ofest, IMO.

I would suggest to use Light Munich 70-80% grist, some German pils to help convert and some coloring malts to add depth & color (Caramunich, Special B, Aromatic etc).

Yeast is everything for a bock. I am a fan of WLP833.

mkling

Recipes 

I like your first option & I think it'll be fine with Vienna in there. However, bock doesn't strike me as a FWH kind of beer. I've FWH'ed a number of times & I like it, but I think it's probably wrong for a bock where often you only add bittering hops but little or not flavor or aroma additions. Also, FWH add IBUs like a full 60 minute boil but with the additional flavoring of a 20 minute addition. (It's a smooth bitterness, though for its IBUs.) However, I think all that flavor hops is going to be very un-bock-like. That's OK if you want a beer that's not traditional. Just make sure that's what you want.

Like Oxymoron, I also love 833 for yeast.

__________________
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel

MMW

Recipes 

Alright; the order is on the way from BMW. I'm going to go with option 1 and move the hops to 1.25 oz Perle (8%) at 60. WLP833 for the yeast.

Brewing Saturday with a Vienna. Christmas and Thanksgiving beers on the same day at the end of August

__________________
Primary:A simple Bock, Vienna

Bottled: Centennial Blonde, Mostly Dead Guy Ale, Pale Rye Ale

On Deck: waiting...

SpanishCastleAle

Recipes 

Dark Munich varies between maltsters. Some are 6-row and some are 2-row. Most should have just enough diastatic power to convert itself but just barely. I would be wary of using a really high percentage of 6-row Dark Munich but you can use 2-row Dark Munich up to high percentages.

It also depends what you call 'dark' munich. Weyermann Munich Type I is only about 6L and their Type II is around 9L...so their Type II is the same as some other maltster's 'Light' Munich. The Weyermann stuff is 2-row.

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Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate