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Old 01-03-2012, 05:21 PM   #1
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Default All-Grain - Thanksgiving Bock (5B Traditional Bock)

Recipe Type: All Grain
Yeast: W-34/70
Additional Yeast or Yeast Starter: repitch from slurry
Batch Size (Gallons): 6.5
Original Gravity: 1.060
Final Gravity: 1.018
IBU: 23.5 IBU
Boiling Time (Minutes): 90
Color: 19.2 SRM
Primary Fermentation (# of Days & Temp): 8 days 47 degrees
Additional Fermentation: 10 weeks lagering
Secondary Fermentation (# of Days & Temp): 1 week 68 degrees
Tasting Notes: extremely malty; no hop flavour/aroma; no roastiness; no esters; aftertaste lingers

6# Munich 9.0 SRM
6# Munich 6.0 SRM
2# Pilsner 2.0 SRM
1# Caramunich 56.0 SRM
4 oz Chocolate Malt 350 SRM

Hochkurz Double Decoction Mash
Protein rest 25 minutes @ 135
Maltose rest 90 minutes @ 143
Dextrinization rest 60 minutes @ 154 (Decoction)
Mashout 15 minutes @ 170 (Decoction)

90 minute boil
0.5 oz Hallertau (4.7%) 90 mins (FWH)
1.0 oz Hersbrucker (3.5%) 40 mins
0.5 oz Tettnang (4.8%) 30 mins

Aerated 90 seconds pure O2 prior to pitching. Repitched slurry from a Pilsner so had fermentation the following day even after pitching at 47 degrees.

This beer has made me a big fan of Munich malt. In my opinion people tend to use too much Pilsner malt in their traditional bocks. Munich should be the main malt (75-93%) with Pilsner supporting, not the other way around.

Overall a very smooth lager that I expect to improve further with extended cold storage.

**Gold Medal, 2012 National Capital Homebrewing Competition (Ottawa, Ontario)
**Bronze Medal, 2012 Aurora Homebrewing Challenge (Edmonton, Alberta)

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Old 09-05-2012, 03:56 AM   #2
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Looks like I nice one. I'll give it a shot this weekend. Say 4 months for lagering?

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Old 09-05-2012, 02:06 PM   #3
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The longer you lager it, the better. I had one of the precious few bottles that remain from this batch about a week ago and it is really fantastic. Scored a solid 41 in a recent competition. It is aging extremely well. Very different (better) beer than it was 8 months ago.

I will be doing my next batch of this soon and will be making a couple of changes: mash schedule 122 (protein), 149, 160, 170. A bit of carapils to help head retention. Hallertau Mittelfrueh for hops. A small (SMALL) flavour hop addition very late or at flameout (maybe Tettnang). Cut the chocolate malt back to 2 oz. I was going to repitch 2308 to ferment it but may go with 2206 and a big starter.

I hope yours turns out as well as mine did. I really like this beer. If you become serious about this style pick up "Bock" by Darryl Richman, part of the Brewing Classic Styles series. Everything you need to know!

I encourage Bock brewers to try at least one decoction, but be warned, the volume can be really difficult to get right!

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Old 10-20-2012, 05:00 AM   #4
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What is the batch size? I'm new to all grain.

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Old 01-19-2013, 06:21 AM   #5
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Bookmark this one.

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Old 01-20-2013, 10:24 PM   #6
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Hadn't brewed a (traditional) bock in over a year so finally got around to it again New Year's Day. It's still in the primary. Only did one decoction (for mashout) this time; used some melanoiden, C-120, and cara-pils. All Mittelfrueh for the hops--21 IBUs at 75 minutes; another ounce (3.7 IBUs) at 10 minutes, plus an aroma addition post-chiller. Three packages W-34/70 rehydrated; fermentation seemed to go very well. Have to see how it compares to the version above.

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Old 02-20-2013, 02:14 AM   #7
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Really like the new version so I'll post the recipe. Largely the same but with a few tweaks.

New Year's Bock

Recipe Type: All Grain
Yeast: W-34/70 (three packages rehydrated)
Batch Size (Gallons): 6.5
Original Gravity: 1.066
Final Gravity: 1.020
IBU: 25.1
Boiling Time (Minutes): 90
Color: 18.5 SRM
Primary Fermentation (# of Days & Temp): 11 days 48 degrees
Additional Fermentation: diacetyl rest @ 62 degrees
Tasting Notes: malty but with good supporting bitterness. Really nice, smooth lager.

6.5# Munich 9.0 SRM
6.5# Munich 6.0 SRM
2# Pilsner 2.0 SRM
1# Melanoiden Malt
0.5# Carapils
0.5# Crystal 120
0.5# Caramunich 56.0 SRM
2 oz Chocolate Malt 350 SRM

40 minutes @ 146
40 minutes @ 160
15 minutes @ 170 (Decoction)

90 minute boil
2 oz Mittelfruh (4.36%) 75 mins (FWH)
1 oz Mittelfruh (4.36%) 10 mins
0.5 oz Mittelfruh (4.36%) after chiller

Aerated 120 seconds pure oxygen through 0.5 micron stone at pitching and 120 seconds twice the next day.

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Old 10-30-2013, 09:09 PM   #8
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Old thread, I know, but can you give us an update on this one? It sounds amazing and I'm brewing my first Traditional Bock in a couple weeks.

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Old 10-31-2013, 12:36 AM   #9
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^^^what he said and how did the melanoiden compare to the decoctions?

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Old 11-01-2013, 06:06 PM   #10
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IMO the decoctions are difficult to reproduce with melanoiden malt. This beer was good in competitions and remains delicious. I re-brewed it in August using Saflager S-23 yeast which I love in some styles but perhaps isn't as good in a bock.

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