Howdy from Texas

Does anyone have a Shiner Bock Recipe? Great beer!:rockin:

The Texas Bock kit from Austin Home Brew http://www.austinhomebrew.com is supposed to be similar to Shiner Bock. I haven't tried it, so I can't say how similar it is.

Of course, you are looking for a recipe, not a kit, so that might not be something you'd be interested in anyway.

Austin Homebrew also has a clone in that section of their online catalog.

I made the clone from AHS and I didn't do a side by side, but I think it is pretty close. I am about 1/2 way through a keg.

GTFF

Shiner Bock: OG 1.044, IBU 13, ABV 4.4%
AHS Texas Bock: OG 1.045, IBU ??, ABV 4%
Clone recipe Below: OG 1.050, IBU 53, ABV 4.9%

1.5 lbs Munich 10L malt
1 lb flaked maize
2 oz black patent malt
5 lbs Light DME
1 oz Centennial @ 60 min
½ oz Liberty hops @ 10 min

Wyeast’s 2206 Bavarian Lager yeast

But this isn't even close to typical German-style bock which has:
OG: 1.066 - 1.074
IBU: 20 - 35
SRM: 20 - 30
ABV: 6 - 8%

How does the recipe above compare with a Munich Dunkel? Even close with the grain bill?

Does anyone have a good recipe for a standard German-style bock (not Doppelbock)?

Marc.

Okay, since nobody has any recipe suggestions, what do you think about this:

1 lb Munich 10L
8 oz Crystal 90L
4 oz Chocolate

7.5 lbs Light DME

2 oz Hallertau (6 HBU) @ 60 min
1/2 oz Liberty @ 15 minutes

Wyeast 2206 Bavarian Lager yeast

Does the grain bill look right? Any suggestions on the hops? Since bocks have light hops character, I was just going to use what's left in the freezer; but I'm open to other possibilities. I'm aiming for a traditional German-style Bock.

Marc.

I'll be watching this thread...

I found this one in my library:

Maibock by Mikoli Weaver

(5 gallons, all-grain)

Ingredients:

9 lbs. pilsner malt
1.5 lbs. Munich malt
0.75 lb. carastan or pale caramel, 20° Lovibond
0.5 lb. crystal malt, 60° Lovibond
0.5 lb. cara-pils or dextrin-type malt
0.75 oz. German Northern Brewer hops (8.5% alpha acid) for 90 min.
0.5 oz. Hallertauer (3.7% alpha acid) for 30 min.
1 oz. Saaz (3.1% alpha acid) at end of boil
Wyeast 2124 (Bohemian lager)
2/3 cup corn sugar for priming

Step by Step:

Mash grains in 3.8 gal. water in a single infusion at 150° F for 60 min. Sparge with 170° F water to collect 5.5 gal. Total boil is 90 min. At start of boil, add Northern Brewer hops. Boil 60 min. and add Hallertauer hops. Boil 30 min. more and add Saaz hops. Chill to 45° F and pitch yeast in a starter. Ferment at 45° F for three days. Raise to 50° F for three days. Raise to 55°. Rack into secondary when gravity reaches less than 1.020. Cool to 40° F and ferment to 1.008 (about three more days). Age at 40° F until clear (seven to 14 days). Bottle and prime. Condition in the bottle as long as desired (30 to 60 days).


Maibock
(5 gallons, extract with grains)

Ingredients:

8.5 lbs. light malt extract
0.5 lb. Munich malt
1 lb. cara-pils or dextrin malt
0.75 lb. crystal malt, 60° Lovibond
1 oz. German Northern Brewer hops (8.5% alpha acid) for 60 min.
0.5 oz. Hallertauer (3.7% alpha acid) for 30 min.
1 oz. Saaz (3.1% alpha acid) at end of boil
Wyeast 2124 (Bohemian lager)
2/3 cup corn sugar for priming

Step by Step:

Start with 5 gal. of water. Crush grains and steep in water at 150° F for 30 min. Rinse the grain with enough water to make 5.5 gal. Total boil is 60 min. Heat to a boil and add Northern Brewer hops. Boil 30 min. Add Hallertauer hops. Boil 30 min. more and add Saaz hops. Chill to 45° F and pitch yeast in a starter. Follow the fermenting schedule for the all-grain recipe.