Any thoughts? High abv Donkles bock

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Jbrewing

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Jul 10, 2024
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Location
Florida

Any thoughts anyone?​

first attempt at this one . Any notes?
Also, Would this be considered a Dunkles double bock? Is that a thing or is a double bock already implied to be a dark beer?


7.4% / 17.1 °P
Recipe by
J.c.
All Grain
73.3% efficiency
Batch Volume: 5 gal (Kettle)
Fermenter Volume: 4.54 gal
Boil Time: 90 min
Mash Water: 4.64 gal
Sparge Water: 3.1 gal @ 170 °F
Total Water: 7.74 gal
Boil Volume: 6.19 gal
Pre-Boil Gravity: 1.057

Vitals​

Original Gravity: 1.070
Final Gravity: 1.014
IBU (Tinseth): 26
BU/GU: 0.37
Color: 22.5 SRM


Mash​

Strike Temp — 156 °F (to warm up cooler mash tun)
beta — 149 °F35 min
alpha — 158 °F45 min
mash out — 168 °F10 min

Malts (12 lb 8 oz)

8 lb (64%) — Munich Malt — Grain — 7.2 °L — Mash — 90 min
3 lb
(24%) — Vienna Malt — Grain — 3.1 °L — Mash
1 lb 4 oz (10%) — Weyermann Caramunich III — Grain — 53 °L
4 oz (2%) — Weyermann Carafa I — Grain — 236.8 °L

Hops (1.8 oz)

0.6 oz (10 IBU) — Hallertauer 4.8% — Boil — 60 min
0.6 oz
(8 IBU) — Saaz 3.75% — Boil — 60 min
0.6 oz
(7 IBU) — Hallertau 4.5% — Boil — 30 min

Miscs​

2.2 g — Calcium Chloride (CaCl2) — Mash
1.5 g
— Chalk (CaCO3) — Mash
0.3 g
— Epsom Salt (MgSO4) — Mash
2.3 g
— Gypsum (CaSO4) — Mash
3 ml
— Lactic Acid 88% — Mash
1.3 g
— Magnesium Chloride (MgCl2) — Mash
0.4 g
— Slaked Lime (Ca(OH)2) — Mash

Yeast​

2 pkg — Lallemand (LalBrew) Diamond Lager 80%

Fermentation​

Primary — 50 °F10 PSI5 days
Primary — 55.4 °F2 days
Primary — 62.6 °F1 days
Primary — 66.2 °F1 days
Cold Crash — 41 °F5 days
Carbonation: 2.5 CO2-vol

Water Profile​

Ca2+ 67
Mg2+ 6
Na+ 0
Cl- 52
SO42- 48
HCO3- 85
 
I would drop the caramunich down to 1/2lbs at most - more than that can be too much for my tastes especially in a bock. The key to a good bock is being malty and rich but also very drinkable. That much caramunich would be cloying.

My second comment is on the water chemistry. You have an addition of chalk, lactic acid and slaked lime - these are counter acting so you’re better off cutting the chalk and the slaked lime which will allow you to lower your acid addition as well. If you’re after the calcium from the chalk, you can adjust your CaCl to make up for it. If you aren’t already, I highly suggest using Bru’n water for your water chemistry.
 
I would drop the caramunich down to 1/2lbs at most - more than that can be too much for my tastes especially in a bock. The key to a good bock is being malty and rich but also very drinkable. That much caramunich would be cloying.

My second comment is on the water chemistry. You have an addition of chalk, lactic acid and slaked lime - these are counter acting so you’re better off cutting the chalk and the slaked lime which will allow you to lower your acid addition as well. If you’re after the calcium from the chalk, you can adjust your CaCl to make up for it. If you aren’t already, I highly suggest using Bru’n water for your water chemistry.
The program I'm using won't let me change the chem selection, don't have lime or chalk it's just what the app layed put for me.

As for the Caramunich it will be too sweet, understood. what malt can I add to keep the abv high without imparting much bread flavor (munich) or maybe even another specialty malt
 
I think you’re fine to swap in more Munich or Vienna to replace the caramunich. What program are you using for water chem? Bru’n water is easy and free so I would - and do - use that. Especially if the one you’re using makes those suggested additions and won’t allow you to change it.
 
I think you’re fine to swap in more Munich or Vienna to replace the caramunich. What program are you using for water chem? Bru’n water is easy and free so I would - and do - use that. Especially if the one you’re using makes those suggested additions and won’t allow you to change it.
Using brewfather on my phone. It has options to change the chems but when I do it doesn't register that I unselected them don't know why honestly. i like how it builds recipes but when it comes to water chem it idk doesn't wanna cooperat.

What about the hops. Any thoughts?
 
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