Anyone have an extract/or partial mash Bock recipe?

Hi guys,

I'm new to homebrewing and am about to bottle my first batch today. I'd like to order enough supplies to make a couple of batches of beer before the basement gets too cold. I suspect in a couple of weeks the basement will be near 50 -55 degrees F, and that I could try a lager.

I was wondering if anyone has a good extract or partial mash Bock recipe that isn't too difficult to make? I checked the recipe database and it was pretty sparse with Bock recipes.

Thanks in advance

This is a kit recipe that I tried a while back.....wasn't bad.

Ingredients:

1 lbs Light Dry Extract (8.0 SRM)
6.6 lbs Munton's Amber Liquid Extract
12.0 oz Caramel/Crystal Malt - 60L
4.0 oz Chocolate Malt (350.0 SRM)
1.00 oz Cluster [7.00%] (60 min) Hops 23.5 IBU
1.00 oz Crystal [3.50%] (15 min) Hops 5.8 IBU
1 Pkgs Nottingham Yeast (Danstar)



Beer Profile:
Est Original Gravity: 1.061 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.0 %
Bitterness: 29.3 IBU


Bring your water up to 150 and steep the grains in a grain bag for 30-45min. Bring to a boil and go to town

Kraghed said:

This is a kit recipe that I tried a while back.....wasn't bad.

Ingredients:

1 lbs Light Dry Extract (8.0 SRM)
6.6 lbs Munton's Amber Liquid Extract
12.0 oz Caramel/Crystal Malt - 60L
4.0 oz Chocolate Malt (350.0 SRM)
1.00 oz Cluster [7.00%] (60 min) Hops 23.5 IBU
1.00 oz Crystal [3.50%] (15 min) Hops 5.8 IBU
1 Pkgs Nottingham Yeast (Danstar)



Beer Profile:
Est Original Gravity: 1.061 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.0 %
Bitterness: 29.3 IBU
Calories: 43 cal/pint

Bring your water up to 150 and steep the grains in a grain bag for 30-45min. Bring to a boil and go to town

Click to expand...

Man - now that's a light beer!

Thanks for the recipe. Isn't the Notty yeast an ale yeast? Does this recipe not require lagering?

Yup....Nottingham is an ale yeast.

Like I said, this was a kit I picked up at a LHBS and it came with the Notty. Since this isn't my recipe I copied it verbatim, warts and all. You could easily swap out for a lager yeast. I am partial to S23 Saflager since it does well at warmer temps.

Out of curiousity I looked up Nottingham on the Danstar website and it had this to say, "The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer"

Maybe thats why it was in the kit? Anywho...it tasted good and the beer nazi's I brew with didn't complain when they drank it.

Great! I should have done my research before i posted a reply, so my apopologies. I too saw that the Nottingham ferments at low temps. I don't really have any lagering equipement but the basement should hit the high 50's in a week or two. This will be my second or third batch, so I probably ought to not dive into lagering yet.

Anyway, I got the supplies ordered from Midwest and hope to have it bubbling away in a week or so.

Thanks for the recipe and advice!

Does anyone have some advice as to the fermentation schedule I should use for this beer. I'm using the Nottinham ale yeast.

I expect the basement temp to be at about 58F, but may lose a couple degrees depending on the weather. I was thinking about 2 weeks in the primary and then racking it to secondary for a couple of weeks. Or should i just skip the secondary and go straight to bottles for a couple of weeks?

I brewed this beer about 4 weeks ago and finally tried it last night. I missed the recommend OG and hit 1.055 because I misread the recipe and used Light LME instead of Amber. FG was 1.012. I used the Notty yeast and fermented at 56F (ambient) for 2 weeks, then bottled. Tasted the beer last night after 12 days in the bottle carbing. It's pretty good, very malty, with a chocolate aftertaste that was very pleasant. I'm curious to see how this one ages, but would recommend this recipe to anyone.

Cool. I only have (2) 22oz Bombers left. I plan on sharing them with a visiting brewbuddy the first week of December. They should be about 8 mos old at that point. I will let let you know how it tastes after a bit of aging.

Kraghed

Did you ever try this again? Everyone, including SWMBO, loves this recipe. It is my first true success as a homebrewer!