shagington
Well-Known Member
So now that my fiasco with the liquid sausage beer, Rauchbier, is to the final stage of brewing it on Friday, I now want to brew a Bock. Because tis the season to lager with the reduced temperature. I was looking for some advice from everyone out there. I want to brew a Bock that has the nice spiciness from Rye and malt and top it off with ...drum roll please... Peppercorns. I think Sam from Dogfish Head has this in one of his books, but I'm going all grain not extract. So can I get some beta on this recipe? Please? Anybody?
Recipe Type: All Grain
Yeast: WLP830 - German Lager Yeast
Batch Size (Gallons): 10
Original Gravity: 1.076
Final Gravity: 1.019
IBU: 25
Boiling Time (Minutes): 120
Color: 20
Primary Fermentation (# of Days & Temp): 2 - 3 weeks at 55f
Secondary Fermentation (# of Days & Temp): 2 weeks at 50f
10 lbs. Pilsener Malt
15 Lbs. Munich Malt
5 lbs. Rye Malt
1 lb. Carafa I
2.75 oz. Hallertau Hersbrucker Whole Leaf Hops (60 min)
1.50 oz. Hallertau Hersbrucker Whole Leaf Hops (15 min)
0.75 oz. Spalt Whole Leaf Hops (2 min)
1 Tsp. Irish Moss Fining (15 Min)
5 Tsp. Crushed Black and Green Peppercorns (Flameout)
WLP830 German Lager Yeast
Mash Schedule
-------------
Grain Lbs: 31
Water Gal: 15
Protein Rest Temp : 130 Time: 30 min
Saccharification Rest Temp : 158 Time: 60 min
Mash-out Rest Temp : 165 Time: 15 min
Sparge Temp : 170 Time: 10 min
Boil Time: 120 min
Cool to 55F and Pitch Yeast
All temperature measurements are degrees Fahrenheit.
Recipe Type: All Grain
Yeast: WLP830 - German Lager Yeast
Batch Size (Gallons): 10
Original Gravity: 1.076
Final Gravity: 1.019
IBU: 25
Boiling Time (Minutes): 120
Color: 20
Primary Fermentation (# of Days & Temp): 2 - 3 weeks at 55f
Secondary Fermentation (# of Days & Temp): 2 weeks at 50f
10 lbs. Pilsener Malt
15 Lbs. Munich Malt
5 lbs. Rye Malt
1 lb. Carafa I
2.75 oz. Hallertau Hersbrucker Whole Leaf Hops (60 min)
1.50 oz. Hallertau Hersbrucker Whole Leaf Hops (15 min)
0.75 oz. Spalt Whole Leaf Hops (2 min)
1 Tsp. Irish Moss Fining (15 Min)
5 Tsp. Crushed Black and Green Peppercorns (Flameout)
WLP830 German Lager Yeast
Mash Schedule
-------------
Grain Lbs: 31
Water Gal: 15
Protein Rest Temp : 130 Time: 30 min
Saccharification Rest Temp : 158 Time: 60 min
Mash-out Rest Temp : 165 Time: 15 min
Sparge Temp : 170 Time: 10 min
Boil Time: 120 min
Cool to 55F and Pitch Yeast
All temperature measurements are degrees Fahrenheit.