Bock Recipe Critique

SkiNuke · Oct 6, 2011

So I made an Oktoberfest Ale a month or so back that turned out really good, everyone who has had it has loved it. My goal is to turn it into a Bock so I can do my first lager and not feel guilty about brewing an Oktoberfest that won't be ready for October. My Oktoberfest was the same recipe as below, but using Ale yeast, 1 lb less Munich, 1.5 lb less Vienna, and a quarter ounce less tettnang.

8.5 lbs Vienna
5 lbs Dark Munich
.5 lbs CaraMunich III

1 oz tettnang (60 min) (4.5 AA)
.75 oz hallertau (30 min) (4.5 AA)

Wyeast Bavarian Lager

Mash for 1 hour at 150 F. Ratio of 1.25 qt/lb.
Double batch sparge.

Fermentation Schedule: My plan is to pitch at around 60-70 and toss into a fridge set at 45 F for 2 weeks. then pull out for 2 days for diacetyl rest. then put back in at 35 F for 3-4 weeks lagering.

OG: 1.068
FG: 1.017
IBU: 22.9
SRM: 15
ABV: 6.8

My questions are:
1) What would be the flavor differences if I were to switch the amounts of Munich and Vienna?
2) How does one do a diacetyl rest correctly?
3) What tips would you give for lager brewing?
4) I have never done a starter, how big do I need to make the starter?

SkiNuke · Oct 7, 2011

Any advice for a first timer lagerer?

PT Ray · Oct 7, 2011

The recipe looks fine. I take the Spaten Optimator approach and use 100% dark Munich and use a double or triple decoction. But I see more recipes like yours for single infusion mashes.

You'll need a pretty big starter. If you under pitch and attempt to ferment at 45-50 it will be slow goings. Even with a proper pitch I would probably let it ferment for 3 weeks before lagering. 6 weeks would probably be more of a respectable lagering period.