Brazos (Texas) Bock
Don't let the simplicity of this recipe fool you, it's what makes it great!
12 lb German Munich Malt
1/2 lb German CaraMunich 80L
2 oz Halltertauer Hersbrucker (2.4%) - Boiled for 60 minutes
1 1/2 oz Halltertauer Hersbrucker (2.4%) - Boiled for 15 minutes
50% Mineral/Spring Water
50% Reverse Osmosis Water
Wyeast Bavarian Lager 2206 in a 1 quart starter
Single Infusion Mash with Batch Sparge
Protein Rest: none
Sacc. Rest: 60 minutes @ 152F
Mash Out: During Sparge @ 168F
Notes: The AAU for the hops is what is most important and 2.4% is quite low for a typical Hellertauer (but I bought several pounds of the stuff, so that's what I use!) If you've got 5% AA Hersbrucker hops, then cut the hop amounts in half.
This is easily my favorite homebrew beer and it reminds me of the Augustiner Dunkel from Munich. The malt character is present, but the beer is not overly sweet. At the same time the hop bitterness is not overpowering. Clarity has never been a problem and color is quite appealing. An excellent, balanced beer that is extremely drinkable; will please light and dark beer lovers alike!
Also, secondary should be at 35F, not 25F!
I usually shoot for 6 gallons collected @ SG=1.049 and usually end up with 5-5.5 gallons post-boil at around SG=1.052-1.058, so that's a little bit lower than the recipe formula states.
A 1 quart starter doesn't seem like much for a high gravity lager.
Of course, feel free to use whatever size starter you prefer. 1 quart is what I use and haven't had any problems.
I do pitch warm. Starter is at room temperature and I pitch the the wort after it comes through the CFC and is aerated (~70F). It then goes straight to the fridge/freezer set at 52F. If I cooled the wort/starter first, I would probably want a larger starter.
Use whatever technique you like best.
When it comes to secondary, do you end up kegging it then?
I'm excited about making my first lager(just got a chest freezer) and would love a bock to be it.
Thanks for the good recipe!
It depends; I have a limited amount of buckets and kegs, so I use what is available.
If I do use a keg for secondary, I'll usually rack the beer out of the keg, rinse out any yeast cake remaining at the bottom of the secondary, and then rack it back. Sometimes I'll push it through a filter to the same effect.
I don't have shortened dip tubes and sometimes travel with the kegs, so I like to get all the flocculated yeast off the bottom.
Alternatively you could just do nothing and dump the first few pints, but that always brings a tear to my eye just thinking about it!
I want to brew this one this weekend. Have you made any changes to the recipe or can you make any suggestions now since brewing it?
Hey Mkory, I've brewed this many times before and after posting. I've always liked the way it comes out and haven't made any changes myself. It's still my favorite homebrew and beer in general; I like it more than any commercial beer or microbrew. The only beer I might like more is the Augustiner Dunkel from Munich, but I can't get that over here!
The key for you will be to add the right amount of hops. My AAU was really low on the hops I was using when I developed this recipe. I've used some Hersbrucker hops that were even worse (1%) and some that were better (4%). As long as I do the math right, it comes out fine.
Also, I usually end up with a "smaller" beer than the original recipe asks for (see the comments at the bottom of the original post). I actually like it more this way.
A fellow Ag and I are brewing this on the 14th. His SWMBO (another Ag) has been on him to brew a bock and I can't think of a better one, given the name.
How much is this like Shiner? Is it heavier? That is what his SWMBO wants.
But Shiner Bock isn't really a bock; it's more like an "amber/dark lager". It's not 100% true to style. For starters, it's not "big" enough (thanks to our silly Texas laws) to be a true bock. Most bocks fall in the 6-7%abv range. Shiner is 4.4%. I should note though, that I usually end up with a "smaller" bock than is typically true to style; I usually have 5.5-6.0% or so and I actually prefer this. I guess I should probably revise the grain bill down a bit in the recipe....
Shiner also uses corn in their grain bill which alters the final product.
So if I was to compare the two, I would say this recipe makes a beer that is:
similar in color to Shiner
about equivalent in bitterness and aroma (little to none)
has a fuller body than Shiner
is "smoother" than Shiner (in comparing the two, the use of corn will really jump out at you)
has more of a caramel, malty flavor to it
I usually carbonate to a lower level than Shiner
But, if your SWMBO likes Shiner, then it's safe to say she will like this beer. This beer isn't quite as sweet/malty as St. Arnold's Bock, but is more so than Shiner Bock.
Are you in B/CS? I haven't brewed in a while (building a new system), but I think I may have a bottle or two of this laying around if you'd like to try it.
I'm in NW Austin, but my in-laws are in BCS. I'll be in town this weekend so I might take you up on that offer. Send me a PM when you are available and your address.
I'll send this to my buddy and see what his SWMBO thinks. It's really for her, but I don't mind having 5g of it on hand.
And I understand about the Shiner/style issue. I thought about going to AHS and picking up there clone kit, but I really like the sound of this one (plus the higher ABV always helps).
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