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Old 05-27-2010, 06:30 AM   #1
BrewingME
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Default Bock style without lagering?

I hope I don't get blasted for this question but are there any suggestions for brewing a Bock style beer without being able to achieve lagering temperatures? Perhaps some particular yeast?

It's summer in South East Texas and I've measured between 70 & 75 F temperatures. I'm not at a point to make the capital investment in additional refrigeration and am eager to try my hand at a Bock style brew.


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Old 05-27-2010, 06:37 AM   #2
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Not sure what process you are using to brew. If extract, I understand they sell munich malt extract, you could whip up a recipe with like half munich extract and half regular extract to resemble a bock. Or, if you are doing all grain, just follow a bock recipe and use a neutral yeast like s-05, 1056, nottingham, or wlp029.....but you gotta keep your temps lower than 75

I would visit the swamp bucket technique if your temps are 75, or else you'll get too many esters and fruity notes. I favor the swamp bucket, wet t-shirt, and fan technique....not expensive at all.


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Old 05-28-2010, 04:14 AM   #3
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Great sugestion I'll have to give that a try. I am using extracts with occasional grain presteap. The brew shop I frequent (DeFalko's in Houston) does offer a Munich/Light blend so this sounds perfect. You commented 75F max was too. What would you say is an acceptable upper limit for the mid afternoon peak temp?
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Old 05-28-2010, 02:28 PM   #4
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High 60's max.
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Old 05-28-2010, 02:30 PM   #5
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You could always try the hybrid yeasts (WLP036 and WLP810). I've used both in the low 60's and while they're fairly clean, they're not as clean as a true lager yeast.
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Old 05-28-2010, 02:34 PM   #6
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But, for a lager, Bock isn;t really that clean. Diacetyl makes up a good protion of the flavor.
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Old 06-01-2010, 11:28 PM   #7
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Quote:
Originally Posted by bja View Post
High 60's max.
I don't really understand why it needs to be in the low 60s. I've brewed Ales between 70F & 75F without issue using Notingham yeast with a great taste.
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Old 06-01-2010, 11:32 PM   #8
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Quote:
Originally Posted by GilaMinumBeer View Post
But, for a lager, Bock isn;t really that clean. Diacetyl makes up a good protion of the flavor.
That's not true. What kind of bocks have you been drinking?
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Old 06-01-2010, 11:35 PM   #9
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Quote:
Originally Posted by BrewingME View Post
I don't really understand why it needs to be in the low 60s.
Because you are trying to brew a pseudo lager. Those flavors you like may be appropriate in a 75F fermented ale but you need to keep them to an absolute minimum when trying to imitate a lager beer. Using a clean ale yeast that will work in the low 60sF is your best bet as mentioned above.
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Old 06-01-2010, 11:50 PM   #10
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Dark bocks are normally pretty close to 100% munich malt. Ideally you would find a 100% munich extract (I think there may be one supplier). If you get one of the 25% munich extracts you are going to get a maibock.


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