2nd batch, bock beer. recomended yeast?

[drathbone]

I'm brewing my second batch follow a recipe for a bock beer. It says to use a top fermenting yeast. Does anybody have any recomendations? The ingrediants are as follows:

2 can unhopped DME
1 cup each pale, chocolate and crystal grains
1 oz each tettnang and hallertau hop pellets
5oz corn sugar for priming come bottle time.

 

[nilo]

I just bottle an AG pseudo bock with german ale WY1007. Tasted awesome.

 

[worstbrewing]

I actually brewed a similar recipe but AG about a year ago but used Safale S-33 (dry) Ale yeast and it's been one of my favorites to date. It was intentionally a bock recipe with that yeast, just out of curiosity how it would turn out. It was certainly not quite a bock, but boy was it good!

 

[2bluewagons]

Not to be too picky, but this won't technically be a Bock if you use a top-fermenting (ale) yeast instead of a lager yeast. But lagers are much more difficult and you probably wouldn't want to do that your second time out anyways

So, you could go with an english yeast like the previous reply suggests, or an american ale yeast like Wyeast 1056, or a dry yeast like US-05. I would suggest the latter.

I am not sure why the recipe includes "pale grain," but I think you should drop this unless you are planning to do a partial mash.

Good luck, and keep poking around here as you get further into this hobby. Your beer will thank you for it

 

[worstbrewing]

Yeah, I used an ale yeast on mine for both the lack of lagering equipment at the time and because I was curious what a bock recipe would be like as an ale. But yes, a bock is a lager, so if you want to stick to the style, lagering is a must.