Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > First time brewing a Bock, any tips?

Reply
 
LinkBack Thread Tools
Old 11-12-2010, 04:33 AM   #1
j_strzempka
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Eagle River, Alaska
Posts: 4
Default First time brewing a Bock, any tips?

Just picked up the ingredients to brew my first all grain batch of Wee Willy Bock. Looking for any tips with mashing and fermentation process. The recipe is pretty basic and doesn't address the mashing techniques or anything about the fermentation length, etc. It just states to "pitch the yeast at 70F and start fermentation. At high krausen place in a cool spot at 55F for the remainder of fermentation". Any tips or suggestions would be greatly appreciated!!!

Here's the recipe:

11.25 lbs German 2 row
2.00 lbs Munich Malt 10L
1.00 lb Crystal Malt 120L
.12 lb Roasted Barley

2 oz Perle 60 mins
1 oz Mt Hood at 30 mins

Wyeast Bavarian Lager liquid yeast

__________________

Last edited by j_strzempka; 11-12-2010 at 07:19 AM.
j_strzempka is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2010, 01:01 PM   #2
Rundownhouse
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Nashville
Posts: 325
Liked 8 Times on 8 Posts
Likes Given: 1

Default

No tips on the mashing process. Tips for fermentation: pitch enough healthy yeast. According to Mr. Malty - link - "enough" is a 4 liter starter using two packs of yeast, assuming you're at about 1.070 SG.

Pitch your yeast cold, at or below fermentation temp.

Be patient. EDIT: Patient as in it will likely take quite a bit longer than an ale to ferment out, a couple weeks or maybe longer.

__________________
Rundownhouse is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2010, 01:49 PM   #3
Q2XL
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Eastpointe, Michigan
Posts: 514
Liked 3 Times on 3 Posts
Likes Given: 2

Default

I have attempted to make 3 lagers and all 3 ended up under attenuated. For those 3 lagers I pitched the yeast cold(55F).

After talking to a number of knowledgeable lager brewers I have come to the conclusion that next time I will start the fermentation at around 70F for the first 24 hours. Then slowly dial it down to the mid 50's. So, that is my advice.

Also, pitch A LOT of yeast!!!

__________________
Q2XL is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2010, 10:19 PM   #4
Rundownhouse
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Nashville
Posts: 325
Liked 8 Times on 8 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Q2XL View Post
I have attempted to make 3 lagers and all 3 ended up under attenuated. For those 3 lagers I pitched the yeast cold(55F).

After talking to a number of knowledgeable lager brewers I have come to the conclusion that next time I will start the fermentation at around 70F for the first 24 hours. Then slowly dial it down to the mid 50's. So, that is my advice.

Also, pitch A LOT of yeast!!!
Do you think there's any contradiction between, "ptich A LOT of yeast" - meaning enough yeast for a healthy, complete fermentation - and, "pitch your yeast twenty degrees warmer than your desired fermentation temperature in order to boost yeast growth and achieve a complete fermentation?"
__________________
Rundownhouse is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2010, 01:25 AM   #5
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,027
Liked 48 Times on 39 Posts
Likes Given: 47

Default

Pitching that warm will leave off flavors. Pitching cold requires more yeast, and a bock needs a lot of yeast any way. The best way is to harvest the yeast from a previous batch.

__________________
Malticulous is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2010, 01:49 AM   #6
rjwhite41
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Osceola, Iowa
Posts: 1,419
Liked 23 Times on 18 Posts
Likes Given: 6

Default

Pitch a lot of yeast. Pitch cold for the reasons stated above. If you are into traditional methods do a decoction mash but it isn't necessary if you don't want the extra hassle and don't want to spend the extra time.

__________________
rjwhite41 is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2010, 04:11 AM   #7
remilard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Kansas City
Posts: 3,655
Liked 38 Times on 37 Posts

Default

The best lagers are made with 1-1.5 million cells per ml per degree plato, fermented at around 48-50 and pitched a few degrees colder.

The problem is when you start to think about how much yeast that is. For me, 2 packs in 2 liters on a stir plate is enough to pitch my first lager about about 12 plato. For any bigger lager I repitch. Without variance, my best lagers are the ones where I repitch.

__________________
remilard is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2010, 03:11 AM   #8
ghpeel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Gainesville, FL
Posts: 1,216
Liked 21 Times on 19 Posts
Likes Given: 2

Default

Drinking my first lager now, an American pilsner. I was fortunate to get an actively fermenting slurry of S-189 from a commercial brewery, so it was more than enough yeast to pitch cold. Gravity went from 1.045 to 1.018 in four days. Pitched and fermented at about 52F.

By the way, it was a No Chill beer, which meant I could take my sweet time getting the beer down to pitching temps. Worked great, with no DMS or diacytal present as far as I can tell.

__________________

=============================================

Kegged: Dunkelweizen
Primary: American Pale Ale

ghpeel is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2010, 09:42 PM   #9
McKinley
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Bethesda
Posts: 57
Default

Quote:
Originally Posted by Conroe View Post
Pitching that warm will leave off flavors. Pitching cold requires more yeast, and a bock needs a lot of yeast any way. The best way is to harvest the yeast from a previous batch.
Second. You could make a 3 gallon batch with DME at a OG of around 1.040 and let that ferment out, then pitch on the cake.
__________________
McKinley is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2010, 10:25 PM   #10
Wellshooter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: San Angelo, Texas
Posts: 380
Liked 5 Times on 5 Posts

Default

Quote:
Originally Posted by McKinley View Post
Second. You could make a 3 gallon batch with DME at a OG of around 1.040 and let that ferment out, then pitch on the cake.

To me it depends on what yeast you use. I pitch WL 840. @ 70 and set it in my cooler which is 54 degrees. That works fine. However, I did not have any luck with WL 830 doing it that way.
__________________

"Doubt is not a pleasant mental state, but certainty is a ridiculous one." - Voltaire

Wellshooter is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Brewing my first 10 gallon any tips? perkins98 All Grain & Partial Mash Brewing 2 06-05-2010 03:36 AM
Need tips for high gravity brewing DavidSteel All Grain & Partial Mash Brewing 12 01-13-2010 09:45 PM
Cold Weather Brewing Tips amishland All Grain & Partial Mash Brewing 6 01-09-2010 10:20 PM
tips and tricks to save time vmpolesov All Grain & Partial Mash Brewing 22 03-25-2008 08:19 PM
AG brewing time Gabe All Grain & Partial Mash Brewing 18 02-11-2007 09:36 PM



Newest Threads