- Joined
- Mar 8, 2013
- Messages
- 549
- Reaction score
- 75
- Recipe Type
- All Grain
- Yeast
- ale
- Yeast Starter
- yes
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.066
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 21
- Color
- 15
- Primary Fermentation (# of Days & Temp)
- 3
- Tasting Notes
- Very, VERY close to AB Amber Bock
Love bock, but can't lager? The right obergäriges(top fermenting) yeast strain can still get you a VERY tasty bock without the ability to lager.
I have made this beer a few times now, both by method of decoction mash and by using specialty malts. Although they appear to be 2 different recipes, they produce the same beer. It's all in the mash.
Both recipes taste VERY similar,are similar in color, and both are very close in flavor to AB Amber Bock. But, not the bottles.... the Amber Bock that comes from the kegs. Anybody that has had both can tell you...THERE IS A DIFFERENCE!
Decoction method grain bill....
8 lbs 12.0 oz Munich I (Weyermann)
4 lbs 4.0 oz Vienna Malt (Weyermann)
Mash...
Dough in Add at 104.0 F for 20 min
Protein rest...131 F for 20 min. Decoct 8 qt of mash and boil it for 20 min.
Saccrification rest....155 F. for 60 min. Decoct all of mash and boil it for 25 min
1.40 oz Hallertauer Mittelfrueh - Boil 60.0 mi
0.35 oz Hallertauer Mittelfrueh - Boil 12.0 min
1.00 Items Whirlfloc Tablet (Boil 5.0 mins)
San Diego Super Yeast (White Labs #WLP090) or
German ale/Kolsch (White Labs #WLP029)
Specialty alt method...
8 lbs 12.0 oz Munich I (Weyermann)
4 lbs 8.0 oz Vienna Malt (Weyermann)
8.5 oz Special B (Dingemans) (147.5 SRM)
8.0 oz Melanoidin (Weyermann) (30.0 SRM)
Mash at 155 F for 60 minutes
Boil....
1.40 oz Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min
0.35 oz Hallertauer Mittelfrueh [4.00 %] - Boil 20.0 min
1.00 Items Whirlfloc Tablet (Boil 5.0 mins)
San Diego Super Yeast (White Labs #WLP090)
German ale/Kolsch (White Labs #WLP029)
Both yeast strains produce a beer that is super clean and near lager like. The kolsch yeast does produce a little sulfur smell, which needs time to bottle condition for it to dissipate.(around 2 months) The San Diego Super is my choice. It's fast, floccs out great, no esters if you keep temp around 65 F, and I am enjoying Bock beer 3 weeks after bottling!
I have made this beer a few times now, both by method of decoction mash and by using specialty malts. Although they appear to be 2 different recipes, they produce the same beer. It's all in the mash.
Both recipes taste VERY similar,are similar in color, and both are very close in flavor to AB Amber Bock. But, not the bottles.... the Amber Bock that comes from the kegs. Anybody that has had both can tell you...THERE IS A DIFFERENCE!
Decoction method grain bill....
8 lbs 12.0 oz Munich I (Weyermann)
4 lbs 4.0 oz Vienna Malt (Weyermann)
Mash...
Dough in Add at 104.0 F for 20 min
Protein rest...131 F for 20 min. Decoct 8 qt of mash and boil it for 20 min.
Saccrification rest....155 F. for 60 min. Decoct all of mash and boil it for 25 min
1.40 oz Hallertauer Mittelfrueh - Boil 60.0 mi
0.35 oz Hallertauer Mittelfrueh - Boil 12.0 min
1.00 Items Whirlfloc Tablet (Boil 5.0 mins)
San Diego Super Yeast (White Labs #WLP090) or
German ale/Kolsch (White Labs #WLP029)
Specialty alt method...
8 lbs 12.0 oz Munich I (Weyermann)
4 lbs 8.0 oz Vienna Malt (Weyermann)
8.5 oz Special B (Dingemans) (147.5 SRM)
8.0 oz Melanoidin (Weyermann) (30.0 SRM)
Mash at 155 F for 60 minutes
Boil....
1.40 oz Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min
0.35 oz Hallertauer Mittelfrueh [4.00 %] - Boil 20.0 min
1.00 Items Whirlfloc Tablet (Boil 5.0 mins)
San Diego Super Yeast (White Labs #WLP090)
German ale/Kolsch (White Labs #WLP029)
Both yeast strains produce a beer that is super clean and near lager like. The kolsch yeast does produce a little sulfur smell, which needs time to bottle condition for it to dissipate.(around 2 months) The San Diego Super is my choice. It's fast, floccs out great, no esters if you keep temp around 65 F, and I am enjoying Bock beer 3 weeks after bottling!
