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Old 02-21-2011, 07:06 AM   #21
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I bottled a case if this beer this weekend and started "tasting" it last night...All I can say is WOW! This is an excellent Bock! Just in time for Cincinnati's bockfest weekend the first weekend in March, I can't wait to share this with everybody. I wish I would have made more than just 5 gallons.

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Old 11-22-2011, 01:22 PM   #22
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I have everything to make this just waiting for a primary to open up. Going to use calf lager yeast.

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Old 11-27-2011, 05:53 PM   #23
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Anyone got a pic of this in a glass? I'd sure love to see it! Got a helles and a German pils goin right now but this might be next!

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Old 01-24-2012, 02:44 AM   #24
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I brewed up a batch of this over the weekend. Made a few mistakes. I missed the fact that it's supposed to be a 90 minute boil. I got an O.G. of 1.058 mostly because of the shortened boil. Had to sub Tettnang for the Hallertau as my LHBS was out. I also went with Wyeast 2112 as I can't ferment at 48 F and I plan on doing an actual steam beer later this winter.

I have a question about the IBUs. I used pellets instead of whole hops and my AA levels were slightly different from the recipe (but not much.) I put the hops in the Hopville calculator http://beercalculus.hopville.com/recipe and get 34.8 IBUs. Even with leaf hops and the AA levels from the recipe here, I'm way over 26 IBUs. So my question is how was this number reached? I assume it has a lot to do with the first wort hop calculation, but that's just a guess. It's not going to be the award winning beer it should be, but I'm still excited to see how it turns out. Leaves me plenty of room for improvement

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Old 02-25-2015, 03:50 PM   #25
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Originally Posted by SpanishCastleAle View Post
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.

Sorry if this is a total noob question, Im new to the boards but not to brewing. What does FWH stand for listed next to the first Hallertau addition? Thanks

Edit: I figured out what the abbreviation is, just couldnt put the words together.
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