All-Grain - Peppercorn-rye Bock

**nostalgia** · 12-05-2009, 07:13 PM

Recipe Type: All Grain
Yeast: Bavarian Lager (Wyeast Labs #2206)
Yeast Starter: 4l
Batch Size (Gallons): 5.0
Original Gravity: 1.060
Final Gravity: 1.014
IBU: 30.3IBU
Boiling Time (Minutes): 60
Color: 6.2SRM
Primary Fermentation (# of Days & Temp): 14 @50
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 21+ @37
Tasting Notes: Delicious so far! See below...

This is adapted from a recipe in Extreme Brews by DFH's Sam Caligone. Only through the first pint so far, but the flavor is really interesting. Nice spiciness from the rye followed by a peppery bite. Not for everyone, but definitely something different.

The flaked rye caused me runoff and efficiency headaches. You may want to do a protein rest instead of the single infusion that I did. That seemed to fix my problem on the next batch I did with a lot of flaked oats. I will include both versions here if you don't have Beersmith.

Actual OG and FG were 1.051 and 1.012, respectively.

peppercorn.jpg

The version I made:

Code:

Brewhouse Efficiency: 75.00 %

6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 
2.50 lb Munich Malt (9.0 SRM) Grain 
2.50 lb Rye, Flaked (2.0 SRM) Grain 
 
Mash In: Add 16.50 qt of water at 164.8 F 
 60 min - Hold mash at 154.0 F for 60 min 
 --  Drain Mash Tun 
 --  Batch Sparge Round 1: Sparge with 3.87 gal of 168.0 F water. 
 --  Add water to achieve boil volume of 6.42 gal 
 --  Estimated Pre-boil Gravity is: 1.049 SG with all grains/extracts added 

Boil for 60 min Boil Ingredients
60 min 1.00 oz Cluster [7.00 %] (60 min) Hops 
10 min 1.00 oz Hallertauer [4.80 %] (10 min) Hops 
10 min 1.00 tsp Irish Moss (Boil 10.0 min) Misc 
0 min 1.00 tsp Peppercorns (black, milled) (Boil 0.0 min) Misc 
0 min 1.00 tsp Peppercorns (green, milled) (Boil 0.0 min) Misc 
 
 --  Cool wort to fermentation temperature

Version with a protein rest:

Code:

6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 
2.50 lb Munich Malt (9.0 SRM) Grain 
2.50 lb Rye, Flaked (2.0 SRM) Grain 
 
Protein Rest: Add 9.90 qt of water at 141.7 F 
 30 min - Hold mash at 130.0 F for 30 min 
 2 min Saccrification: Add 8.80 qt of water at 186.5 F 
 30 min - Hold mash at 154.0 F for 30 min 
 --  Sparge with 3.32 gal of 168.0 F water. 
 --  Add water to achieve boil volume of 6.42 gal 
 --  Estimated Pre-boil Gravity is: 1.049 SG with all grains/extracts added 

Boil for 60 min Boil Ingredients
60 min 1.00 oz Cluster [7.00 %] (60 min) Hops 
10 min 1.00 oz Hallertauer [4.80 %] (10 min) Hops 
10 min 1.00 tsp Irish Moss (Boil 10.0 min) Misc 
0 min 1.00 tsp Peppercorns (black, milled) (Boil 0.0 min) Misc 
0 min 1.00 tsp Peppercorns (green, milled) (Boil 0.0 min) Misc 
 
 --  Cool wort to fermentation temperature

Beerxmls attached for your downloading convenience

-Joe

**nostalgia** · 12-06-2009, 04:58 PM

I brought two bombers of this to a party last night. It was a huge hit! People commented on how smooth it is and they loved the flavor. I expected at least some people to be turned off by the peppercorns, but most commented that the flavor was very mild.

I look forward to it aging a little more!

-Joe

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