goatchze
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast Bavarian Lager 2206
- Yeast Starter
- 1 Quart
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.069
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 25
- Color
- 15 SRM
- Primary Fermentation (# of Days & Temp)
- 14 @ 52F-35F
- Secondary Fermentation (# of Days & Temp)
- 28 @ 25F
- Tasting Notes
- Well balanced bock with malty characters winning out over hop bitterness.
Brazos (Texas) Bock
Don't let the simplicity of this recipe fool you, it's what makes it great!
Ingredients
Grain
12 lb German Munich Malt
1/2 lb German CaraMunich 80L
Hops
2 oz Halltertauer Hersbrucker (2.4%) - Boiled for 60 minutes
1 1/2 oz Halltertauer Hersbrucker (2.4%) - Boiled for 15 minutes
Water
50% Mineral/Spring Water
50% Reverse Osmosis Water
Yeast
Wyeast Bavarian Lager 2206 in a 1 quart starter
Method
Single Infusion Mash with Batch Sparge
Protein Rest: none
Sacc. Rest: 60 minutes @ 152F
Mash Out: During Sparge @ 168F
Notes: The AAU for the hops is what is most important and 2.4% is quite low for a typical Hellertauer (but I bought several pounds of the stuff, so that's what I use!) If you've got 5% AA Hersbrucker hops, then cut the hop amounts in half.
This is easily my favorite homebrew beer and it reminds me of the Augustiner Dunkel from Munich. The malt character is present, but the beer is not overly sweet. At the same time the hop bitterness is not overpowering. Clarity has never been a problem and color is quite appealing. An excellent, balanced beer that is extremely drinkable; will please light and dark beer lovers alike!
Also, secondary should be at 35F, not 25F!
I usually shoot for 6 gallons collected @ SG=1.049 and usually end up with 5-5.5 gallons post-boil at around SG=1.052-1.058, so that's a little bit lower than the recipe formula states.
Don't let the simplicity of this recipe fool you, it's what makes it great!
Ingredients
Grain
12 lb German Munich Malt
1/2 lb German CaraMunich 80L
Hops
2 oz Halltertauer Hersbrucker (2.4%) - Boiled for 60 minutes
1 1/2 oz Halltertauer Hersbrucker (2.4%) - Boiled for 15 minutes
Water
50% Mineral/Spring Water
50% Reverse Osmosis Water
Yeast
Wyeast Bavarian Lager 2206 in a 1 quart starter
Method
Single Infusion Mash with Batch Sparge
Protein Rest: none
Sacc. Rest: 60 minutes @ 152F
Mash Out: During Sparge @ 168F
Notes: The AAU for the hops is what is most important and 2.4% is quite low for a typical Hellertauer (but I bought several pounds of the stuff, so that's what I use!) If you've got 5% AA Hersbrucker hops, then cut the hop amounts in half.
This is easily my favorite homebrew beer and it reminds me of the Augustiner Dunkel from Munich. The malt character is present, but the beer is not overly sweet. At the same time the hop bitterness is not overpowering. Clarity has never been a problem and color is quite appealing. An excellent, balanced beer that is extremely drinkable; will please light and dark beer lovers alike!
Also, secondary should be at 35F, not 25F!
I usually shoot for 6 gallons collected @ SG=1.049 and usually end up with 5-5.5 gallons post-boil at around SG=1.052-1.058, so that's a little bit lower than the recipe formula states.