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Old 03-18-2007, 03:21 PM   #1
Bernie Brewer
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Feb 2006
Eldorado, WI
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Recipe Type: All Grain   
Yeast: Wyeast #2206 Bavarian Lager   
Yeast Starter: yes   
Batch Size (Gallons): 5   
Original Gravity: 1.066   
Final Gravity: 1.018   
IBU: 24.4   
Boiling Time (Minutes): 60   
Color: 21.6   
Primary Fermentation (# of Days & Temp): 21 days @ 50*F   
Additional Fermentation: Diacetyl Rest for 3 days @70 F after primary Ferm   
Secondary Fermentation (# of Days & Temp): 28 days @ 40* F   

I've been tinkering with this recipe for several years, and I think I finally have what I want. The efficiency could have been better, but it was my first attempt at a decoction mash. One could probably get the same results from a step mash. Here it is:


Red Baron Bock
Brew Type: All Grain Date: 1/6/2007
Style: Traditional Bock Brewer: Bernie Brewer
Batch Size: 5.00 gal
Boil Volume: 6.82 gal Boil Time: 60 min
Brewhouse Efficiency: 70.0 % Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Actual Efficiency: 65.4 %


Ingredients Amount Item Type % or IBU
12.00 lb Vienna Malt (3.5 SRM) Grain 84.2 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.0 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 7.0 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.8 %
1.50 oz Hallertauer [4.80%] (60 min) Hops 24.4 IBU
1 Pkgs Bavarian Lager (Wyeast Labs #2206) [Starter 125 ml] [Cultured] Yeast-Lager

Beer Profile
Estimated Original Gravity: 1.071 SG (1.064-1.072 SG) Measured Original Gravity: 1.066 SG
Estimated Final Gravity: 1.017 SG (1.013-1.019 SG) Measured Final Gravity: 1.018 SG
Estimated Color: 21.6 SRM (14.0-22.0 SRM) Color [Color]
Bitterness: 24.4 IBU (20.0-27.0 IBU) Alpha Acid Units: 1.4 AAU
Estimated Alcohol by Volume: 7.0 % (6.3-7.2 %) Actual Alcohol by Volume: 6.3 %



Mash Profile Name: Decoction Mash, Single Mash Tun Weight: 9.00 lb
Mash Grain Weight: 14.25 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 2.21 gal

Name Description Step Temp Step Time
Protein Rest Add 28.50 qt of water at 126.6 F 122.0 F 35 min
Saccharification Decoct 12.08 qt of mash and boil it 155.0 F 45 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min


Mash Notes
Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.4 (2.2-2.7 vols)
Estimated Pressure: 11.2 PSI Kegging Temperature: 40.0 F
Pressure Used: - Age for: 6.0 Weeks
Storage Temperature: 40.0 F

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Old 10-30-2008, 12:03 AM   #2
bluesman88
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Sep 2008
, Delaware
Posts: 19

Thanks for the recipe!

 
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Old 08-20-2011, 02:14 AM   #3
sketerbuck
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Sep 2008
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Thanks for the recipe. I won a gold metal in the Dominion cup with my Bock based on your recipe.
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Old 10-18-2011, 05:53 PM   #4
dale1038
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Sep 2008
Louisville, KY
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Brewed this up today. OG was 1.067 so I was a little low with my efficiency also. I'll let you know how it turns out. Cheers!

 
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Old 02-24-2013, 06:20 AM   #5
lebucheron
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Jul 2012
La Ronge, Sask
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Pics, or it didn't happen.
Just kidding, but do you have any pictures of this fine brew?

 
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Old 05-28-2013, 01:21 AM   #6
73runner400
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Apr 2012
San Dog, CALIFORNIA
Posts: 32


The Red Baron was Prussian, not Bavarian....

 
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Old 06-05-2013, 06:45 AM   #7
DassaGozza
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Jun 2013
Posts: 2


Bernie Brewer, just wanted to say that another gold medal was won based on your recipe!
It was on regional homebrew competition in Croatia.

Thanks for the recipe!
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Old 06-28-2013, 04:33 PM   #8
Svarrogh
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Apr 2011
Vukovar, Croatia
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Congratulations mate

 
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Old 06-30-2013, 10:19 AM   #9
DassaGozza
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Jun 2013
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Well thank you, good man! :-D

 
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