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Traditional Bock All-Grain - Traditional Bock
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Old 08-07-2009, 05:07 PM   #1
SpanishCastleAle
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Default All-Grain - Traditional Bock
Recipe Type: All Grain
Yeast: Wyeast Bohemian Lager #2124
Yeast Starter: Yes
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.75
Original Gravity: 1.067
Final Gravity: 1.015
IBU: 26
Boiling Time (Minutes): 90
Color: 19
Primary Fermentation (# of Days & Temp): 11 @ 48 F
Additional Fermentation: 60 @ 34 F
Secondary Fermentation (# of Days & Temp): 30 @ 48 F
Tasting Notes: Malty with some toasty and caramel flavors, no roasted flavor. Clean and balanced.

This brew was about 82% brewhouse efficiency.

All the German malts were Weyermann, Special B was Castle IIRC.
6# German Pils
3# German Light Munich
3# German Dark Munich
.75# German Caramunich II
.25# Belgian Special B
.125# German Carafa Special II

All whole hops from Hops Direct.
.5 oz. Hallertau 4.5% FWH
.25 oz. Magnum 14% 60 min.
.75 oz. Hallertau 4.5% 60 min.
.5 oz. Hallertau 4.5% 10 min.

Single-infusion mash @ ~149 F for 1 hour.

The short primary fermentation time is only because I rack it to a corny before it's done and then let it naturally carbonate during the next month. Then to the cold conditioning phase which lasts...as long as you can stand it! At least a month though. Any good lager fermentation schedule should be fine just give it more time conditioning than a typical low-gravity lager.

Also, I added ~1 tsp. of Calcium Carbonate (chalk) to the mash (not to the sparge water). I used approx. 20 qt. mash water.
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Last edited by SpanishCastleAle; 08-07-2009 at 09:47 PM.
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Old 10-13-2009, 12:01 PM   #2
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This beer scored 44 in the first round of the 2009 HBT Competition and took first for the Lager category. Good for a sweet mash paddle.
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Old 11-05-2009, 03:11 PM   #3
Lilahblossom
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Congratulations! It isn't easy to brew a good bock!
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Old 01-06-2010, 02:32 AM   #4
BigNastyBrew
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great looking recipe! I'm looking for my next lager. This may be it. Congrats on your score, BTW.
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Old 01-19-2010, 04:14 PM   #5
balto charlie
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Hey Spanish: I was going to brew a bock this winter and whom do I see in the recipe section....Spanish!!! I have chosen your recipe for my Bock. Last winter you and I were clone brewers. Seems you have surged ahead. I can't lager during the warmer months. My "green cold room" (old basement oil tank room) is holding 45F(8C) thanks to mother nature. This wknd I am brewing an Oktoberfest, then a Bock onto the trub in a few weeks. If I keep the bock @ 45F how long do you think I will need to keep it in the primary. When the bock is done I hope to brew another Boh Pils while the winter is still here.
Glad to see you are still cranking out the brews. I still haven't brewed the Belgian Dubel. I was gonna do it late Spring but time slipped away. On schedule for this coming late Spring. Later, Charlie
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Drinking:Pale ale, dry stout, Stone IPA clone, Denny's' Imperial Vanilla Bourbon porter
Conditioning: Yoopers Fat Squirrel clone, English IPA(lots of Goldings)
Secondary: Traditional Bock(lagering @ 40F ), Jamils Evil Twin
Primary, Oktoberfest-fermenting @ 45F sweet stout
On Deck: Belgian Dubbel, Stones Russian Imperial Stout, Sierra Nevada Celebration Ale clone, NQ3Xs- Pride of Raubsville( English Pale), Boh Pils, s
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