Spice, Herb, or Vegetable Beer Peppercorn-rye Bock - Home Brew Forums
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Old 12-05-2009, 07:13 PM   #1
nostalgia
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Feb 2008
Port Murray, NJ
Posts: 2,394
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Recipe Type: All Grain   
Yeast: Bavarian Lager (Wyeast Labs #2206)   
Yeast Starter: 4l   
Batch Size (Gallons): 5.0   
Original Gravity: 1.060   
Final Gravity: 1.014   
IBU: 30.3IBU   
Boiling Time (Minutes): 60   
Color: 6.2SRM   
Primary Fermentation (# of Days & Temp): 14 @50   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): 21+ @37   
Tasting Notes: Delicious so far! See below...   

This is adapted from a recipe in Extreme Brews by DFH's Sam Caligone. Only through the first pint so far, but the flavor is really interesting. Nice spiciness from the rye followed by a peppery bite. Not for everyone, but definitely something different.

The flaked rye caused me runoff and efficiency headaches. You may want to do a protein rest instead of the single infusion that I did. That seemed to fix my problem on the next batch I did with a lot of flaked oats. I will include both versions here if you don't have Beersmith.

Actual OG and FG were 1.051 and 1.012, respectively.

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The version I made:

Code:
Brewhouse Efficiency: 75.00 %

6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 
2.50 lb Munich Malt (9.0 SRM) Grain 
2.50 lb Rye, Flaked (2.0 SRM) Grain 
 
Mash In: Add 16.50 qt of water at 164.8 F 
 60 min - Hold mash at 154.0 F for 60 min 
 --  Drain Mash Tun 
 --  Batch Sparge Round 1: Sparge with 3.87 gal of 168.0 F water. 
 --  Add water to achieve boil volume of 6.42 gal 
 --  Estimated Pre-boil Gravity is: 1.049 SG with all grains/extracts added 

Boil for 60 min Boil Ingredients
60 min 1.00 oz Cluster [7.00 %] (60 min) Hops 
10 min 1.00 oz Hallertauer [4.80 %] (10 min) Hops 
10 min 1.00 tsp Irish Moss (Boil 10.0 min) Misc 
0 min 1.00 tsp Peppercorns (black, milled) (Boil 0.0 min) Misc 
0 min 1.00 tsp Peppercorns (green, milled) (Boil 0.0 min) Misc 
 
 --  Cool wort to fermentation temperature
Version with a protein rest:

Code:
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 
2.50 lb Munich Malt (9.0 SRM) Grain 
2.50 lb Rye, Flaked (2.0 SRM) Grain 
 
Protein Rest: Add 9.90 qt of water at 141.7 F 
 30 min - Hold mash at 130.0 F for 30 min 
 2 min Saccrification: Add 8.80 qt of water at 186.5 F 
 30 min - Hold mash at 154.0 F for 30 min 
 --  Sparge with 3.32 gal of 168.0 F water. 
 --  Add water to achieve boil volume of 6.42 gal 
 --  Estimated Pre-boil Gravity is: 1.049 SG with all grains/extracts added 

Boil for 60 min Boil Ingredients
60 min 1.00 oz Cluster [7.00 %] (60 min) Hops 
10 min 1.00 oz Hallertauer [4.80 %] (10 min) Hops 
10 min 1.00 tsp Irish Moss (Boil 10.0 min) Misc 
0 min 1.00 tsp Peppercorns (black, milled) (Boil 0.0 min) Misc 
0 min 1.00 tsp Peppercorns (green, milled) (Boil 0.0 min) Misc 
 
 --  Cool wort to fermentation temperature
Beerxmls attached for your downloading convenience

-Joe


File Type: xml peppercorn.xml (12.3 KB, 188 views)
File Type: xml peppercorn_proteinrest.xml (14.7 KB, 174 views)
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Old 12-06-2009, 04:58 PM   #2
nostalgia
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Feb 2008
Port Murray, NJ
Posts: 2,394
Liked 84 Times on 54 Posts


I brought two bombers of this to a party last night. It was a huge hit! People commented on how smooth it is and they loved the flavor. I expected at least some people to be turned off by the peppercorns, but most commented that the flavor was very mild.

I look forward to it aging a little more!

-Joe


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Old 11-02-2010, 07:34 PM   #3
johnoswald
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Apr 2006
BROWNFIELD, TX
Posts: 57
Liked 1 Times on 1 Posts


from my experience with rye

you will need a protein rest unless you like staying up all night while the filter drips ever so slowly

but then staying up all night with SWMBO is a good way to take your mind off the stuck mash

 
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Old 01-17-2012, 08:29 PM   #4
funkstrman
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Sep 2011
Idaho
Posts: 143
Liked 2 Times on 2 Posts


I'm brewing this right now. Since all my large carboys are being used, I'm just brewing a 1 gallon batch. I am going to ferment with Saflager s-23 because I do not have the ability to ferment at lager temperatures. This yeast says its range is 51-75 degrees F, with an ideal range from 51 to 59 degrees. I can maintain about 60 pretty easily, so that will be what I shoot for. I am also using Irish Moss for the first time in a brew, so I am pretty excited.

I'll come back and post a picture of the final product in about 2 months. Cheers!
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Fermenting- EdWort's Haus Pale Ale
Bottled- Blue Star Wheat clone, EdWort's Haus Pale Ale, BIPA, Chocolate Espresso Stout, Black Hook Porter clone, Ginger Ale, Bee Cave Brewery Bavarian Hefeweizen, Peppercorn Rye Boch, Cream of Three Crops
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Old 01-17-2012, 08:34 PM   #5
nostalgia
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Feb 2008
Port Murray, NJ
Posts: 2,394
Liked 84 Times on 54 Posts


Thanks for bumping this! I need to make this for the spring. I love this beer so much

Definitely let us know how you make out with the S-23.

-Joe
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Old 01-17-2012, 09:27 PM   #6
funkstrman
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Sep 2011
Idaho
Posts: 143
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No problem. I've wanted to brew it for a few months now, but was worried about committing a full 5 gallons in case I didn't like it. But I must say the combined smell of the peppercorns and Hallertauer is getting me very excited. This could be a fantastic taste explosion come drinking time!

Edit: Just finished pitching, and I would consider that a perfect brew day. 1 gallon is cake compared to 5+, but still satisfying. Ended up a little off with a 1.053 OG, but beer nonetheless. I'll see you guys back here in a couple months.
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Absolution Brewery
Fermenting- EdWort's Haus Pale Ale
Bottled- Blue Star Wheat clone, EdWort's Haus Pale Ale, BIPA, Chocolate Espresso Stout, Black Hook Porter clone, Ginger Ale, Bee Cave Brewery Bavarian Hefeweizen, Peppercorn Rye Boch, Cream of Three Crops
Future- Old Rasputin Imperial Stout Clone

 
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Old 01-19-2012, 02:06 PM   #7
funkstrman
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Sep 2011
Idaho
Posts: 143
Liked 2 Times on 2 Posts


The S-23 has been interesting so far. My only experiences with yeast are limited to Safale US-05. This fermentation started off very slowly but is now churning along at a decent pace. Usually my Safale brews are chugging in about 6-10 hours. It is pretty interesting to see the differences in yeast activity.

I may be making 5 gallons of this brew in the future based on the smell of things so far.
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Absolution Brewery
Fermenting- EdWort's Haus Pale Ale
Bottled- Blue Star Wheat clone, EdWort's Haus Pale Ale, BIPA, Chocolate Espresso Stout, Black Hook Porter clone, Ginger Ale, Bee Cave Brewery Bavarian Hefeweizen, Peppercorn Rye Boch, Cream of Three Crops
Future- Old Rasputin Imperial Stout Clone

Reason: sp

 
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Old 02-08-2012, 03:30 PM   #8
funkstrman
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Sep 2011
Idaho
Posts: 143
Liked 2 Times on 2 Posts


I just finished bottling, and ended up with a 1.012 FG. While racking into the bottling bucket, all I could smell was peppercorn! I am drinking the 8 oz or so that is left over and it tastes like a winner, can't wait for this one to carb up! I'll come back with a pint picture in about a month.
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Absolution Brewery
Fermenting- EdWort's Haus Pale Ale
Bottled- Blue Star Wheat clone, EdWort's Haus Pale Ale, BIPA, Chocolate Espresso Stout, Black Hook Porter clone, Ginger Ale, Bee Cave Brewery Bavarian Hefeweizen, Peppercorn Rye Boch, Cream of Three Crops
Future- Old Rasputin Imperial Stout Clone

 
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Old 05-30-2013, 02:28 PM   #9
jkn09
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Mar 2013
Posts: 33
Liked 1 Times on 1 Posts


Any updates funkstrman?

 
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Old 02-21-2015, 04:43 PM   #10
Benedetto
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Jul 2012
Washingtonville
Posts: 76
Liked 3 Times on 3 Posts


I had this lagering at 37 degrees for 4 weeks. Cleared up great! I think this was the cleanest beer I've made yet. My first lager beer. I got poor efficiency so my OG was only 1.045, so it's not really strong enough for a Bock, but very tasty indeed.


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