WAGNER BREWING
Well-Known Member
If you love bock, what is you favorite recipe? I am curious to see the different varieties of bock lager. :rockin:
Rock on...
Rock on...
Bock lovers! Whats your fav. recipe?
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ayrton
Well-Known Member
I love Maibocks. I don't have the capacity to lager, though, so I've never had the chance to try it in full (I tried a raspberry maibock once, but it sucked after fermenting at room temps). I used Papazian's Elementary Penguin Maibock recipe.
Evan!
Well-Known Member
Heya Wagner---I see you're in the ol' Front Royal. My pops lives there. I actually grew up in Markham!
My favorite "bock" recipe that I've made personally is my Wheat Doppelbock...somewhat of an Aventinus clone. I put "bock" in quotations because I fermented it with german wheat yeast just as Schneider does, so it's not a lager. I tasted my first bottle last night...not carbonated yet (it was the "remainder" bottle, only filled up 3/4 of the bottle), but still delicious. It definitely needs carbonation for the full effect, though. My Steam Maibock turned out okay (I didn't have the ability to lager at that point, so it was a steam bock by default), but the fruity esters are annoying. Good maltiness, but a bit of a sulfur aroma on the nose when you first pour it. I made it the first time I ever brewed...so there's definitely room for improvement.
I recently purchased a lagerator (chest freezer w/ johnson temp controller), so I'm looking forward to doing my first true lager. Doubt it'll be a bock, though. Anyway, sorry for rambling. Here's my Smoked Wheat Doppelbock recipe. I was timid with the peated malt, as I'd never used it before and didn't wanna overdo it. You can barely notice it, and you wouldn't know it was peated unless I told ya, but I think it adds just the right amount to the aroma/palate.
Smoked Wheat Doppelbock
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
05-C Bock, Doppelbock
Min OG: 1.072 Max OG: 1.120
Min IBU: 16 Max IBU: 31
Min Clr: 6 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.85
Anticipated OG: 1.083 Plato: 19.98
Anticipated SRM: 22.4
Anticipated IBU: 31.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.070 SG 17.16 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
1.1 0.13 lbs. Malto Dextrin North America 1.030 0
16.9 2.00 lbs. Red Wheat Malt Germany 1.039 8
0.5 0.06 lbs. Scottish Peated Malt 1.038 5
3.5 0.42 lbs. Chocolate Wheat America 1.030 450
4.2 0.50 lbs. Flaked Soft White Wheat America 1.034 2
33.8 4.00 lbs. Briess LME- Weizen America 1.035 4
6.3 0.75 lbs. Briess DME- Weizen America 1.046 8
25.3 3.00 lbs. Generic LME - Munich North America 1.036 8
8.4 1.00 lbs. Generic DME - Light Generic 1.046 8
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Northern Brewer Pellet 6.50 20.6 60 min.
0.50 oz. Tettnanger Pellet 4.00 7.6 45 min.
0.50 oz. Tettnanger Pellet 4.00 1.4 2 min.
0.50 oz. Mt. Hood Pellet 4.20 1.5 2 min.
Yeast
-----
WYeast 3333 German Wheat
My favorite "bock" recipe that I've made personally is my Wheat Doppelbock...somewhat of an Aventinus clone. I put "bock" in quotations because I fermented it with german wheat yeast just as Schneider does, so it's not a lager. I tasted my first bottle last night...not carbonated yet (it was the "remainder" bottle, only filled up 3/4 of the bottle), but still delicious. It definitely needs carbonation for the full effect, though. My Steam Maibock turned out okay (I didn't have the ability to lager at that point, so it was a steam bock by default), but the fruity esters are annoying. Good maltiness, but a bit of a sulfur aroma on the nose when you first pour it. I made it the first time I ever brewed...so there's definitely room for improvement.
I recently purchased a lagerator (chest freezer w/ johnson temp controller), so I'm looking forward to doing my first true lager. Doubt it'll be a bock, though. Anyway, sorry for rambling. Here's my Smoked Wheat Doppelbock recipe. I was timid with the peated malt, as I'd never used it before and didn't wanna overdo it. You can barely notice it, and you wouldn't know it was peated unless I told ya, but I think it adds just the right amount to the aroma/palate.
Smoked Wheat Doppelbock
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
05-C Bock, Doppelbock
Min OG: 1.072 Max OG: 1.120
Min IBU: 16 Max IBU: 31
Min Clr: 6 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.85
Anticipated OG: 1.083 Plato: 19.98
Anticipated SRM: 22.4
Anticipated IBU: 31.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.070 SG 17.16 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
1.1 0.13 lbs. Malto Dextrin North America 1.030 0
16.9 2.00 lbs. Red Wheat Malt Germany 1.039 8
0.5 0.06 lbs. Scottish Peated Malt 1.038 5
3.5 0.42 lbs. Chocolate Wheat America 1.030 450
4.2 0.50 lbs. Flaked Soft White Wheat America 1.034 2
33.8 4.00 lbs. Briess LME- Weizen America 1.035 4
6.3 0.75 lbs. Briess DME- Weizen America 1.046 8
25.3 3.00 lbs. Generic LME - Munich North America 1.036 8
8.4 1.00 lbs. Generic DME - Light Generic 1.046 8
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Northern Brewer Pellet 6.50 20.6 60 min.
0.50 oz. Tettnanger Pellet 4.00 7.6 45 min.
0.50 oz. Tettnanger Pellet 4.00 1.4 2 min.
0.50 oz. Mt. Hood Pellet 4.20 1.5 2 min.
Yeast
-----
WYeast 3333 German Wheat
Baron von BeeGee
Beer Bully
You might con the Kaiser into sharing a recipe. He pretty much convinced me I like doppelbocks and maibocks with his beer (I never would have guessed based on the local offerings).
The "Floor Kill" recipe in my signature is a bit of a maibock. Mostly it's my version of Rogue's Dead Guy. Not sure if it's my favorite yet, but I'm looking forward to brewing it.
Evan!
Well-Known Member
I wouldn't do a steam maibock without the california steam lager yeast strain. I tried making a steam maibock using the SafLager dry yeast, and it wasn't the best...
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