Rudeboy
Well-Known Member
OK so Im about to embark on lagering. Im going to get a Bock ready for springtime. After a lot of research here is a nice recipe I got from All About Beer:
Pilsener/Two-row 1 lb
Munich Malt 11.5 lbs
Crystal Malt (90-120L) 1.25 lbs
Chocolate Malt 4 oz
About 1 oz of a noble hop
Looks nice, but everyone was hazy on times and temps. So here is the plan with BeerSmith filling in the blanks.
Mash 60 minutes at 154 F.
Bocks should be malty not dry but this is a lager so I went with a middle ground for Mash temp. Correct? Should I bother with a protein rest first?
Boil 90 minutes.
Cool to 50 F and pitch larger starter.
Ive got a Munich Lager Wyeast smack pack. Do I let it get to room temp and smack? Do I smack and keep it at pitching temp? Do I pitch into the starter at main pitching temp or room temp?
Ferment at 50 F for about 21 days.
Raise to 65 F for 2 or 3 days.
Reduce temp by 5 F every day down to 40 F and lager there for 2 to 3 months.
Keg and enjoy.
Does that sound right?
One more question. If I cant wait for the next lagering schedule and want to make a Pil around February if I interrupt the Bocks lagering after a month or so and raise the temperature to 50 F to ferment the Pil will it screw up the Bock?
Thanks
Rudeboy
Pilsener/Two-row 1 lb
Munich Malt 11.5 lbs
Crystal Malt (90-120L) 1.25 lbs
Chocolate Malt 4 oz
About 1 oz of a noble hop
Looks nice, but everyone was hazy on times and temps. So here is the plan with BeerSmith filling in the blanks.
Mash 60 minutes at 154 F.
Bocks should be malty not dry but this is a lager so I went with a middle ground for Mash temp. Correct? Should I bother with a protein rest first?
Boil 90 minutes.
Cool to 50 F and pitch larger starter.
Ive got a Munich Lager Wyeast smack pack. Do I let it get to room temp and smack? Do I smack and keep it at pitching temp? Do I pitch into the starter at main pitching temp or room temp?
Ferment at 50 F for about 21 days.
Raise to 65 F for 2 or 3 days.
Reduce temp by 5 F every day down to 40 F and lager there for 2 to 3 months.
Keg and enjoy.
Does that sound right?
One more question. If I cant wait for the next lagering schedule and want to make a Pil around February if I interrupt the Bocks lagering after a month or so and raise the temperature to 50 F to ferment the Pil will it screw up the Bock?
Thanks
Rudeboy