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Old 07-21-2013, 02:31 PM   #21
TangoHotel
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I finally got around to tasting this one at bottling. The Munich malt is VERY pronounced. My family, who hates (HATES! wtf?) beer, said that this one is great, even without the carbonation. OG was low (1.062) but FG was great (1.014) for 75% attenuation to make it 6.3% overall. I used the Munich lager yeast WY2308 at 48 degrees for 10 days, 4 day diacytl rest @ 64 and lager at 35 - 44 degrees (Illinois Heat Wave raised hell on my fridge!) for 5 weeks. I simply just couldn't wait any longer to lager. This will be about ready in another 2-4 weeks. Totally excited for the beginning of August!

I washed and repitched the yeast on an Oktoberfest. Again, less than 24 hours to begin active fermentation.

This one gets added to the list of re-brews.

 
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Old 03-02-2014, 08:34 PM   #22
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Brewing this up now. Raining here.

My wife says it appears the Grim Reaper is brewing on our patio!
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Old 03-02-2014, 09:24 PM   #23
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Slight variation I should say. Instead of 12lb Munich, I'm only using 9lbs Munich and 3lbs of Vienna.

Same hop bill/schedule and same yeast. Will report back in a few months!

[Edit] collected 6.85g (under 7g but more than 6.75 per my sight glass) of 1.057 wort. That's almost 85% efficiency! Super stoked. I credit the new mill I'm using!!

Hope to boil down to 5.5g or so. I usually over sparge and do a 90m boil to help my efficiency.

[Edit 2] Only did a 75m boil because I was done with the rain. Collected a little less than 6g of 1.068 wort. Very nice. Excited to see how this turns out.

[Edit 3] As of March 20, gravity stalled at 1.020 (6.3% abv). Wish I could have squeezed a few more points out, but it was done. Might mash at 151 instead of 154 next time. Going to transfer and start the lager this weekend. Question for the OP: I'm considering bourbon barrel oak chips while this lagers... or for a portion of the lagering. Do you think it would be an interesting addition, or should I leave this be?

 
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Old 03-22-2014, 03:57 AM   #24
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Bought ingredients to brew this this weekend. I'm excited, it sounds good. I've been looking for a good bock recipe.

Only major difference is that the caramunich my lhbs had is 45L instead of 80L, so it will probably be a bit lighter in color.

Also, the hersbrucker was only 2aau, so I might go ahead and use a full 4 ounces. Also added a small amount of acidulated malt (6oz) for mash ph adjustment.

I'm going to go ahead and make a 2qt starter with 2 yeast packs just to make sure the yeasties are good to go.


I'll post results later.




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Old 03-24-2014, 04:20 PM   #25
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Quote:
Originally Posted by hunter_la5 View Post
Bought ingredients to brew this this weekend. I'm excited, it sounds good. I've been looking for a good bock recipe.

Only major difference is that the caramunich my lhbs had is 45L instead of 80L, so it will probably be a bit lighter in color.

Also, the hersbrucker was only 2aau, so I might go ahead and use a full 4 ounces. Also added a small amount of acidulated malt (6oz) for mash ph adjustment.

I'm going to go ahead and make a 2qt starter with 2 yeast packs just to make sure the yeasties are good to go.


I'll post results later.
Not sure what happened, but I ended up undershooting my mash temps a bit. Was going for 152*F, ended up around 148/149. Should still be good, but it may end up having less body that I was hoping for. Time will tell. I added a small amount of 160*F water halfway through the mash to try to bring temps up a hair, but I'm not sure that it made any difference. I really need to invest in some brewing calculators/software.

I had 8oz of DME left over from the starter, so I ended up throwing that in the boil as well. Did a 90-minute boil, ended up with a little over 4 gallons of 1.075 wort, so I added top-up water until If got a SG of 1.060.

Last I checked it was bubbling away. Now we play the waiting game.....
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Old 04-12-2014, 03:37 AM   #26
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So I've been lagering this for about 3.5 weeks, and it's been on the bourbon/chips since 3/28 (about two weeks). The bourbon/oak flavor is very, very subtle, but definitely there, and definitely intriguing!

I am going to give it another week, and if things stay subtle, I'll go ahead and keg, but next time I brew this recipe (and there will be a next time!!), I may double the bourbon barrel chips from 2 to 4 oz.

[Edit 4/24] extra week on the bourbon chips didn't do much more, so I kegged. It's absolutely delicious. Malty, but balanced, and a nice subtle pop/kick from the bourbon barrel chips. Here is a pic!
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Old 04-24-2014, 08:56 PM   #27
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FYI, color is more orange than the red the pic shows. I've got the sun shining behind it to show clarity and it reddened it a bit.

 
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Old 05-04-2014, 06:32 AM   #28
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Kegged mine tonight. FG 1.013. Sample tasted great. Can't wait to taste it after it has carbed up/lagered for a bit.


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Old 05-09-2014, 01:31 AM   #29
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Here's a sneak preview. Took a sample after clearing with gelatin. Clear as glass. It still needs a while longer to carbonate and lager, but man, it's already pretty damn good. Thanks for the recipe.

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Old 05-13-2014, 09:51 PM   #30
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Keg is gone, and I miss it. Added a 5-star vote to this traditional bock recipe to give it some attention. Def a rebrew (though I think I will always include the bourbon chips for pizazz)!

 
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