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Old 10-08-2009, 03:10 PM   #1
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Default All-Grain - 'Feat of Strength' Helles Bock

Recipe Type: All Grain
Yeast: WLP833 German Bock
Yeast Starter: (3) 4-liter Starters, stepped up
Batch Size (Gallons): 10
Original Gravity: 1.070
Final Gravity: 1.018
IBU: 27.2
Boiling Time (Minutes): 90
Color: 7.0
Primary Fermentation (# of Days & Temp): 7 Days at 48->53f
Additional Fermentation: ~2 months @ 42f
Secondary Fermentation (# of Days & Temp): 7 Days at 68f
Tasting Notes: Tons of malty sweetness & melanoidins, warming, toasty, very clean.

This is my highest-gravity lager to date. I brewed 10 gallons on 7/24, it fermented for about a week at 48->54f, then I brought it up to room temp (60's) for a week or so to help it finish out. FG was 1.018 or so. Been lagering ever since; the other half is still lagering, actually. Kegged and carbed this before I left for the bro-rape conference, and pulled my first pint a couple days ago. I LOVE it! There's a ton of malty sweetness and what your tongue perceives as residual sweetness at first, but it's so clean that it's not cloying at all. This one goes in my book of standards. Just make sure you don't skimp on the yeast. I stepped this up twice, for a grand total of, I believe, 3 separate 4 liter starters. It was worth it. Next time I'm just gonna brew a 5-gal batch of a low-gravity lager...might as well.

Code:
Feat of Strength

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

05-A  Bock, Maibock/Helles Bock

Min OG:  1.064   Max OG:  1.072
Min IBU:    23   Max IBU:    35
Min Clr:     6   Max Clr:    11  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):        10.50    Wort Size (Gal):   10.50
Total Grain (Lbs):       27.00
Anticipated OG:          1.070    Plato:             17.09
Anticipated SRM:           7.0
Anticipated IBU:          27.2
Brewhouse Efficiency:       75 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:   12.35    Gal
Pre-Boil Gravity:      1.060    SG          14.65  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 83.3    22.50 lbs. Pilsener                      Belgium        1.037      2
 13.0     3.50 lbs. Munich Malt(light)            America        1.033     10
  3.7     1.00 lbs. Victory Malt                  America        1.034     25

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.10 oz.    Magnum                            Whole   14.00  24.5  60 min.
  1.00 oz.    Czech Saaz                        Whole    3.50   2.8  15 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  2.00 Tsp    Irish Moss                     Fining    15 Min.(boil) 
  3.50 gm     Calcium Chloride               Other     60 Min.(mash) 
  6.00 gm     Calcium Carbonate              Other     60 Min.(mash) 
  2.00 gm     Baking Soda                    Other     60 Min.(mash) 
  12.0 gm     Electrolytes                     Other     60 Min. (Boil)


Yeast
-----

White Labs WLP833 German Bock Lager


Water Profile
-------------

Profile:           South Rivanna WTP
Profile known for: 

Calcium(Ca):          16.0 ppm
Magnesium(Mg):         9.7 ppm
Sodium(Na):            5.1 ppm
Sulfate(SO4):         18.4 ppm
Chloride(Cl):          5.6 ppm
biCarbonate(HCO3):    14.9 ppm

pH: 6.46


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   27.00
Water Qts:   33.00 - Before Additional Infusions
Water Gal:    8.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.22 - Before Additional Infusions

Saccharification Rest Temp : 155  Time:  60
Mash-out Rest Temp :         158  Time:  10
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 10.41 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 12-09-2009, 06:00 PM   #2
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Where's uh... The grain bill??

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Old 12-09-2009, 06:04 PM   #3
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Scroll down on the recipe...

22.5 lbs. Pilsener
3.5 lbs. Munich Malt
1.0 lbs. Victory Malt

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Old 12-10-2009, 01:53 PM   #4
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sorry, was surfing with silly phone

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Old 12-18-2010, 01:17 AM   #5
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Quote:
Originally Posted by Evan! View Post
This is my highest-gravity lager to date. I brewed 10 gallons on 7/24, it fermented for about a week at 48->54f, then I brought it up to room temp (60's) for a week or so to help it finish out. FG was 1.018 or so. Been lagering ever since; the other half is still lagering, actually. Kegged and carbed this before I left for the bro-rape conference, and pulled my first pint a couple days ago. I LOVE it! There's a ton of malty sweetness and what your tongue perceives as residual sweetness at first, but it's so clean that it's not cloying at all. This one goes in my book of standards. Just make sure you don't skimp on the yeast. I stepped this up twice, for a grand total of, I believe, 3 separate 4 liter starters. It was worth it. Next time I'm just gonna brew a 5-gal batch of a low-gravity lager...might as well.

Code:
Feat of Strength

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

05-A  Bock, Maibock/Helles Bock

Min OG:  1.064   Max OG:  1.072
Min IBU:    23   Max IBU:    35
Min Clr:     6   Max Clr:    11  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):        10.50    Wort Size (Gal):   10.50
Total Grain (Lbs):       27.00
Anticipated OG:          1.070    Plato:             17.09
Anticipated SRM:           7.0
Anticipated IBU:          27.2
Brewhouse Efficiency:       75 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:   12.35    Gal
Pre-Boil Gravity:      1.060    SG          14.65  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 83.3    22.50 lbs. Pilsener                      Belgium        1.037      2
 13.0     3.50 lbs. Munich Malt(light)            America        1.033     10
  3.7     1.00 lbs. Victory Malt                  America        1.034     25

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.10 oz.    Magnum                            Whole   14.00  24.5  60 min.
  1.00 oz.    Czech Saaz                        Whole    3.50   2.8  15 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  2.00 Tsp    Irish Moss                     Fining    15 Min.(boil) 
  3.50 gm     Calcium Chloride               Other     60 Min.(mash) 
  6.00 gm     Calcium Carbonate              Other     60 Min.(mash) 
  2.00 gm     Baking Soda                    Other     60 Min.(mash) 
  12.0 gm     Electrolytes                     Other     60 Min. (Boil)


Yeast
-----

White Labs WLP833 German Bock Lager


Water Profile
-------------

Profile:           South Rivanna WTP
Profile known for: 

Calcium(Ca):          16.0 ppm
Magnesium(Mg):         9.7 ppm
Sodium(Na):            5.1 ppm
Sulfate(SO4):         18.4 ppm
Chloride(Cl):          5.6 ppm
biCarbonate(HCO3):    14.9 ppm

pH: 6.46


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   27.00
Water Qts:   33.00 - Before Additional Infusions
Water Gal:    8.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.22 - Before Additional Infusions

Saccharification Rest Temp : 155  Time:  60
Mash-out Rest Temp :         158  Time:  10
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 10.41 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

OK I know this was over a year ago. But I was desperate for a Bock recipe at the homebrew store and this sounded good! So I am making it right now.

So a question.

How long in the primary? 7 days? Then rack to secondary and 7 days at 60's? Or primary 14 days (7 @ 48 and 7 @ 60's) and then secondary?
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Old 02-28-2014, 04:57 AM   #6
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Zombie Helles Bock Thread...


Anyone make this beer?

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