bernerbrau
Well-Known Member
So it's about time to get a bock going for the winter. Pitched the yeast starter from last year's harvested cake and last week's extra wort, so all I need is a recipe.
I've got more Vienna than I know what to do with, so yesterday I stopped by the LHBS and grabbed the other stuff.
Should be considerably maltier than last year's Bock (the first runnings of a Bock/Marzen partigyle experiment) and, hopefully, less overwhelmingly banana/clove-y as I've improved my temperature control techniques since then.
The decoction schedule isn't set in stone - I just happened to pick it in Beersmith.
Thoughts?
I've got more Vienna than I know what to do with, so yesterday I stopped by the LHBS and grabbed the other stuff.
Should be considerably maltier than last year's Bock (the first runnings of a Bock/Marzen partigyle experiment) and, hopefully, less overwhelmingly banana/clove-y as I've improved my temperature control techniques since then.
The decoction schedule isn't set in stone - I just happened to pick it in Beersmith.
Thoughts?
[size=-1]BeerSmith Recipe Printout - www.beersmith.com[/size]
[size=+2]Recipe: 2011 Bock[/size]
Brewer: Derek Berner
Asst Brewer:
Style: Traditional Bock
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.068 SG
Estimated Color: 19.6 SRM █████
Estimated IBU: 25.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
Code:Amount Item Type % or IBU 10.00 lb Vienna Malt (3.5 SRM) Grain 78.43 % 2.00 lb Munich Malt - 20L (20.0 SRM) Grain 15.69 % 0.50 lb Special B Malt (180.0 SRM) Grain 3.92 % 0.25 lb Pale Chocolate (195.0 SRM) Grain 1.96 % 0.20 oz Nugget [13.00 %] (60 min) Hops 8.3 IBU 1.00 oz Hallertauer Hersbrucker [4.00 %] (20 min)Hops 7.8 IBU 1.00 oz Brewer's Gold [8.00 %] (10 min) Hops 9.3 IBU 1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager
Mash Schedule: Decoction Mash, Triple, Lager
Total Grain Weight: 12.75 lb
Notes:Code:Decoction Mash, Triple, Lager Step Time Name Description Step Temp 15 min Dough-In Add 11.48 qt of water at 70.0 F 70.0 F 20 min Acid Rest Add 7.97 qt of water at 169.8 F 105.0 F 10 min Protein Rest Decoct 3.88 qt of mash and boil it 122.0 F 20 min Dextrinization RestDecoct 8.96 qt of mash and boil it 155.0 F 5 min Mash Out Decoct 6.43 qt of mash and boil it 170.0 F