Helles Bock Red Baron Bock

I've been tinkering with this recipe for several years, and I think I finally have what I want. The efficiency could have been better, but it was my first attempt at a decoction mash. One could probably get the same results from a step mash. Here it is:


Red Baron Bock
Brew Type: All Grain Date: 1/6/2007
Style: Traditional Bock Brewer: Bernie Brewer
Batch Size: 5.00 gal
Boil Volume: 6.82 gal Boil Time: 60 min
Brewhouse Efficiency: 70.0 % Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Actual Efficiency: 65.4 %


Ingredients Amount Item Type % or IBU
12.00 lb Vienna Malt (3.5 SRM) Grain 84.2 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.0 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 7.0 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.8 %
1.50 oz Hallertauer [4.80%] (60 min) Hops 24.4 IBU
1 Pkgs Bavarian Lager (Wyeast Labs #2206) [Starter 125 ml] [Cultured] Yeast-Lager

Beer Profile
Estimated Original Gravity: 1.071 SG (1.064-1.072 SG) Measured Original Gravity: 1.066 SG
Estimated Final Gravity: 1.017 SG (1.013-1.019 SG) Measured Final Gravity: 1.018 SG
Estimated Color: 21.6 SRM (14.0-22.0 SRM) Color [Color]
Bitterness: 24.4 IBU (20.0-27.0 IBU) Alpha Acid Units: 1.4 AAU
Estimated Alcohol by Volume: 7.0 % (6.3-7.2 %) Actual Alcohol by Volume: 6.3 %



Mash Profile Name: Decoction Mash, Single Mash Tun Weight: 9.00 lb
Mash Grain Weight: 14.25 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 2.21 gal

Name Description Step Temp Step Time
Protein Rest Add 28.50 qt of water at 126.6 F 122.0 F 35 min
Saccharification Decoct 12.08 qt of mash and boil it 155.0 F 45 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min


Mash Notes
Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.4 (2.2-2.7 vols)
Estimated Pressure: 11.2 PSI Kegging Temperature: 40.0 F
Pressure Used: - Age for: 6.0 Weeks
Storage Temperature: 40.0 F

Thanks for the recipe!

Thanks for the recipe. I won a gold metal in the Dominion cup with my Bock based on your recipe.

Brewed this up today. OG was 1.067 so I was a little low with my efficiency also. I'll let you know how it turns out. Cheers!

Pics, or it didn't happen.
Just kidding, but do you have any pictures of this fine brew?

The Red Baron was Prussian, not Bavarian....

Bernie Brewer, just wanted to say that another gold medal was won based on your recipe!
It was on regional homebrew competition in Croatia.

Thanks for the recipe!

Congratulations mate

Well thank you, good man! :-D