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Old 03-19-2007, 12:43 AM   #1
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Default MY Bock (Americanized Maibock)- Extract

Recipe Type: Partial Mash
Yeast: Wyeast 2206 Bavarian Lager
Yeast Starter: 1 Liter+
Batch Size (Gallons): 5
Original Gravity: 1.066
Final Gravity: 1.018
IBU: 38
Boiling Time (Minutes): 60
Color: 6
Primary Fermentation (# of Days & Temp): 12 days at 50
Additional Fermentation: Diacetyl rest at 60+ degrees
Secondary Fermentation (# of Days & Temp): 12 days at 55

Steep (mash) in 1/2 gallon water at 155 for 20 minutes:

1 lb carapils malt
1 lb toasted 2 row (350 for 10 minutes)
4 oz German light crystal malt (20L)

Strain and sparge well with 170 degree water. Bring boil volume up to 2.5 gallon and bring to boil. Remove pot from heat and add:

6.6 lb Ireks German light malt extract
1.5 lb Extra light DME

1.5 oz Perle pellets (8.5% AA) (60 minutes)
2.0 oz. Mt Hood pellets (3.2% AA) 15 minutes
1 oz Mt hood (flame out)

1 tsp Irish Moss (15 mins)

Cool to fermentation temp and pitch large starter. Ferment at 50 for 12-14 days, then raise temp to 60-68 for the diacetyl rest. Then, rack to secondary. Slowly lower temperature 5 degrees per day to 35, and lager for 4 weeks.

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Old 05-08-2008, 03:25 PM   #2
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I was updating the prefix on this- and realized I never gave an update on this. It was a great beer, and definitely a house favorite.

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Old 06-08-2009, 12:04 AM   #3
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Is there anyway to get around adjusting the temps so much on this. As it is right now my fridge is dual purpose for kegs and fermentation?

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Old 06-08-2009, 02:13 AM   #4
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Quote:
Originally Posted by Deuce View Post
Is there anyway to get around adjusting the temps so much on this. As it is right now my fridge is dual purpose for kegs and fermentation?
Not really. Depending on the yeast you choose (I like German bock yeast), you have a pretty narrow temperature range. I think most lager yeast strains are in the 48-55 degree area.

You can lager at a higher or lower temperature, though. If your kegerator is at 40, for example, you can easily lager at that temp. To my mind, it won't be as "crisp" as a lager done just above freezing, but it's a decent compromise.
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Old 06-10-2009, 07:40 PM   #5
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Oh okay, well this will be my first lager so I was/am a little confused. My fridge is set at 42 all the time, so could I lager this at that temp the whole time? By the way.... LOOOOVE the avatar

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Old 11-13-2009, 09:36 PM   #6
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What would you do for an AG version of this, Yoop?

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Old 11-13-2009, 09:44 PM   #7
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In early 2009, I made it like this:

12 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 92.31 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.85 %
4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 1.92 %
4.0 oz Munich Malt (9.0 SRM) Grain 1.92 %

And adjusted the hops to 25 IBUs. I was out of Mt. Hood, so I did this:

1.75 oz Hallertauer (60 min) Hops 23.8 IBU
0.15 oz Hallertauer [4.00 %] (15 min) Hops 1.0 IBU

I don't know if it was the same or not- I can't remember now, and my notes from 2006 (when I made the extract recipe) are lacking a bit! But they were both very good!

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Old 11-18-2009, 03:32 PM   #8
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so, you raise to room temp, then step -5 deg / day from that? So, 65, 60, 55, 50....35?

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Old 12-09-2009, 09:38 PM   #9
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so, you raise to room temp, then step -5 deg / day from that? So, 65, 60, 55, 50....35?
No, I did a diacetyl rest first. Then racked the beer, and put it back at 55 degrees and then started dropping the temperature until I was lagering at 34 degrees.
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Old 02-17-2011, 02:14 PM   #10
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Quote:
Originally Posted by KoedBrew View Post
Hey Yooper I don't understand what this means. Are you avoiding the diacetyl...or adding it?
A diacetyl rest is a period of raised temperatures during which the yeast will digest latent diacetyl which is an unwanted byproduct. So, to answer your question, it is not so much avoiding as it is consuming or converting and certainly is not adding diacetyl.
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