dlester
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WYeast 2206 Bavarian Lager
- Yeast Starter
- 2000 MG
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.07
- Final Gravity
- 1.017
- Boiling Time (Minutes)
- 90
- IBU
- 28%
- Color
- 3.2 light
- Primary Fermentation (# of Days & Temp)
- 30 @ 50
- Secondary Fermentation (# of Days & Temp)
- 14 @ 35
- Tasting Notes
- Light, slightly malty and sweet with balanced hops. See tasting notes below
Name: Hellofa Beer
Style: Bock Maibock/Hellesbock
Notes:
---------------
This is a really good beer, strong malty base with balanced hops. Tastes very good, and is in fact, my favorite, malty and high alcohol (6.25% to 7% depending on mash efficiency). I would put this up against any commercial beer. Definitely a candidate for a competition..
This all grain recipe requires a decoction, but you can boil 1/2 gallon down until condensed at boil instead. I will post an extract version, which you can add an extra pound of grain that can be boiled to give the same effect as an all grain.
IMPORTANT: After brewing this multiple times (see blog). Part of the success of this beer is the water profile listed below and yeast. If you compromise this part, you'll compromise the taste (see below). I used Mr. Malty's Yeast Calculator and calculated two viles of yeast in a 1/2 to 1 gallon starter. This along with using RO Water and Gypsum gave the beer the perfect dryness you find in a Bock Beer.
PS. My brewery pumps out a constant efficiency of 82%. If you are not sure of your efficiency, assume 65% to 75%. This means that if you use my recipe "as-is," you'll get an ABV that is less than 7%, and most likely around 6.5%, which is actually a perfect ABV in my opinion.
Good Luck.
Recipe Specifics
----------------
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 25.50
Anticipated OG: 1.070 Plato: 17.03
Anticipated SRM: 3.2
Anticipated IBU: 27.6
Brewhouse Efficiency: 82 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
------------------------------------------------------------------
94.1 24.00 lbs. Pilsener (Weyermann) Germany 1.037 1
5.9 1.50 lbs. CaraPils Dextrine Malt USA 1.033 2
Hops
Amount Name Form Alpha IBU Boil Time
-------------------------------------------------------------------
0.50 oz. Magnum Pellet 13.10 13.3 60 min.
2.00 oz. Czech Saaz Pellet 3.50 14.3 60 min.
Note: Magnum is cheaper (higher IBU) and neutral in flavor. Saaz is the flavor compound.
However, is lower in IBU, which requires a higher volume and higher cost. You can go all
Czech Saaz if you would like. The hop flavor will come through slightly more.
Yeast
-----
German Bock or Helles Bock Yeast x2 plus added to a 1/2 to 1 gallon starter.
Water Profile
-------------
RO (Reverse Osmosis) Water
2 Tsp Gypsum (1 Tsp per 5-6 gallon), or 50 PPM.
Mashing
Mash-out Rest Temp: 154 Time: 60 See mash notes
Sparge Temp: 170 Time: 45
I like to dough in at 133°F and raise the wart to Mash temps to help clarify the beer, but you don't have to do this step.
Mash Notes
----------
Mash at 154°F for 60 minutes
Sparge at 170°
Time to boil: After a complete sparge, take out 1/2 gallon of wort, bring to a boil until it starts to condense, however don't burn it. This will replicate the decoction mashing used in this style.
Boil wort 90 Minutes with hop additions while cooking down the 1/2 gallon of wort pulled and boiled for decoction replication.
Fermentation Notes
------------------
Place your cooled wort and yeast starter in the fridge at about 45°. When the wort and yeast have cooled to 45° combine the wort and yeast.
Reset your temp controller to 50° and allow the temp to rise to 50°. This step will avoid diacetyl production, which will make your beer taste like an ale (buttery flavors).
7-10 days at 50°F or until final gravity of approximately 1.017-1.018.
Slowly move your temp up to 65F for adiacetyl rest (this step will remove small amounts of diacetyl). Hold for 3 days.
28-30°F for 30 days: Slowly move your temp down a couple degrees every few hours until you reach the assigned temperature. DO NOT "crash" the temp down, you will kill the yeast (Value $12.00). The yeast will continue to work, but slowly, during this time period.
15-30 days hold for Lagering period.
Fermentation complete.
Style: Bock Maibock/Hellesbock
Notes:
---------------
This is a really good beer, strong malty base with balanced hops. Tastes very good, and is in fact, my favorite, malty and high alcohol (6.25% to 7% depending on mash efficiency). I would put this up against any commercial beer. Definitely a candidate for a competition..
This all grain recipe requires a decoction, but you can boil 1/2 gallon down until condensed at boil instead. I will post an extract version, which you can add an extra pound of grain that can be boiled to give the same effect as an all grain.
IMPORTANT: After brewing this multiple times (see blog). Part of the success of this beer is the water profile listed below and yeast. If you compromise this part, you'll compromise the taste (see below). I used Mr. Malty's Yeast Calculator and calculated two viles of yeast in a 1/2 to 1 gallon starter. This along with using RO Water and Gypsum gave the beer the perfect dryness you find in a Bock Beer.
PS. My brewery pumps out a constant efficiency of 82%. If you are not sure of your efficiency, assume 65% to 75%. This means that if you use my recipe "as-is," you'll get an ABV that is less than 7%, and most likely around 6.5%, which is actually a perfect ABV in my opinion.
Good Luck.
Recipe Specifics
----------------
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 25.50
Anticipated OG: 1.070 Plato: 17.03
Anticipated SRM: 3.2
Anticipated IBU: 27.6
Brewhouse Efficiency: 82 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
------------------------------------------------------------------
94.1 24.00 lbs. Pilsener (Weyermann) Germany 1.037 1
5.9 1.50 lbs. CaraPils Dextrine Malt USA 1.033 2
Hops
Amount Name Form Alpha IBU Boil Time
-------------------------------------------------------------------
0.50 oz. Magnum Pellet 13.10 13.3 60 min.
2.00 oz. Czech Saaz Pellet 3.50 14.3 60 min.
Note: Magnum is cheaper (higher IBU) and neutral in flavor. Saaz is the flavor compound.
However, is lower in IBU, which requires a higher volume and higher cost. You can go all
Czech Saaz if you would like. The hop flavor will come through slightly more.
Yeast
-----
German Bock or Helles Bock Yeast x2 plus added to a 1/2 to 1 gallon starter.
Water Profile
-------------
RO (Reverse Osmosis) Water
2 Tsp Gypsum (1 Tsp per 5-6 gallon), or 50 PPM.
Mashing
Mash-out Rest Temp: 154 Time: 60 See mash notes
Sparge Temp: 170 Time: 45
I like to dough in at 133°F and raise the wart to Mash temps to help clarify the beer, but you don't have to do this step.
Mash Notes
----------
Mash at 154°F for 60 minutes
Sparge at 170°
Time to boil: After a complete sparge, take out 1/2 gallon of wort, bring to a boil until it starts to condense, however don't burn it. This will replicate the decoction mashing used in this style.
Boil wort 90 Minutes with hop additions while cooking down the 1/2 gallon of wort pulled and boiled for decoction replication.
Fermentation Notes
------------------
Place your cooled wort and yeast starter in the fridge at about 45°. When the wort and yeast have cooled to 45° combine the wort and yeast.
Reset your temp controller to 50° and allow the temp to rise to 50°. This step will avoid diacetyl production, which will make your beer taste like an ale (buttery flavors).
7-10 days at 50°F or until final gravity of approximately 1.017-1.018.
Slowly move your temp up to 65F for adiacetyl rest (this step will remove small amounts of diacetyl). Hold for 3 days.
28-30°F for 30 days: Slowly move your temp down a couple degrees every few hours until you reach the assigned temperature. DO NOT "crash" the temp down, you will kill the yeast (Value $12.00). The yeast will continue to work, but slowly, during this time period.
15-30 days hold for Lagering period.
Fermentation complete.
