Old Historical Recipe

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After some work in brew-father Here is what I've come up with. but might change out the Saaz for golding. not sure how to adjust for pellets so I calculated for whole hopps.

Historical Bock

6.0% / 14.3 °P
Recipe by
The Witches Cauldron
All Grain

Default

72% efficiency
Batch Volume: 5 gal
Boil Time: 60 min
Mash Water: 4.37 gal
Sparge Water: 2.76 gal
Total Water: 7.13 gal
Boil Volume: 6.28 gal
Pre-Boil Gravity: 1.044

Vitals​

Original Gravity: 1.058
Final Gravity: 1.012
IBU (Tinseth): 33
BU/GU: 0.57
Color: 17.5 SRM

Mash​


Temperature — 150 °F60 min

Malts (9 lb 9.4 oz)

6 lb 12.6 oz (64.7%) — Barrett Burston Pale Malt — Grain — 2 °L
2 lb 3.6 oz (21.2%) — Briess Rice, Flaked — Grain — 1.3 °L
6 oz (3.6%) — BESTMALZ BEST Caramel Aromatic — Grain — 19.3 °L
3.2 oz (1.9%) — Bairds Black Malt — Grain — 443.5 °L

Other (14.5 oz)

14.5 oz (8.6%) — Brown Sugar, Dark — Sugar — 37.5 °L

Hops (2.19 oz)

1.49 oz (25 IBU) — Fuggle (Whole) 4.75% — Boil — 60 min
0.5 oz
(7 IBU) — Fuggle 4.75% — Boil — 30 min
0.2 oz
(1 IBU) — Saaz (Whole) 4.5% — Boil — 10 min

Yeast​

0 pkg — DrYeast Y26 German Bock 72%

Fermentation​

Primary — 68 °F14 days
Secondary — 68 °F30 days
Carbonation: 2.4 CO2-vol
Nice work you should give it a shot. I will probably deviate slightly and go with a little lighter sg. If all goes well I will brew it up next wknd. When done I will post results, recipe, & pic maybe.
 
If you want to stay true to the recipe they list hops 80/275 or 29% of the hops for 60 min addition, 105/275 or 38% for the 30 min addition and 90/275 or 33% for the 10 min. (Assuming the 60,30,10 schedule is what they were using)

This is the thing I find the most interesting about this old recipe - how most of the hops are going in for 30 min and under. And how so many recipes today are coming back to this, like they just came up with this themselves. 🤣

Though they dont give vitals like ibu and srm. If we went with their hopping schedule and used the same amount of hops then its likey the ibu would be lower. Modern bocks list bu:gu as around .27-.45 so in this case 15-26 ibu for a 1.058 beer. This recipe currently has 33/58 or a .56 ratio. Not too far out of line and not in pale ale or ipa territory or anything - plus we often hear how hopping was higher in the past.

I’d imagine you would get less bitter but more hop flavor with 38% of the hops at 30 min and 33% at 10 min. This really has me intrigued and I want to try this with a lager now!
The hopping schedule looks very like the one Heineken used in the 1930s, except the last addition was at 20 minutes. But with the same increasing quantity the later the addition.
 
The hopping schedule looks very like the one Heineken used in the 1930s, except the last addition was at 20 minutes. But with the same increasing quantity the later the addition.
Interesting I wonder what the original Heineken was like?
 
Well picked up a couple of pounds of piloncillo sugar but I jut noticed it has potassium sorbate. I know that stuff is used to slow fermentation but I’m not sure with 1.5 pounds I will be adding will make a difference. What do y’all think?
 
Decided to just go with Turbinado for this wknd I will report back how it all goes.
 
Well things went well today ended up with 12 gallons @ with SG of 1.051. I will keep you posted if your interested.
 
Almost forgot to post a pic of my interpretation. Turned out pretty good, taste like nothing I’ve ever had in a good way.

Went like this roughly
Pils Malt 65%
Flaked Rice 21%
Black Malt 1.9%
Crystal 60 3.6%
Turbinado Sugar 8.6%

Cluster hops 7.3 aau
.87 @ 60 min 1.15 @ 30 min 1oz @ 60 min

Baja Yeast from CellarScience
10 days in primary at 52f then 3 days at 64f. Transfer to keg and conditioned for 5 weeks.
 

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Almost forgot to post a pic of my interpretation. Turned out pretty good, taste like nothing I’ve ever had in a good way.

Went like this roughly
Pils Malt 65%
Flaked Rice 21%
Black Malt 1.9%
Crystal 60 3.6%
Turbinado Sugar 8.6%

Cluster hops 7.3 aau
.87 @ 60 min 1.15 @ 30 min 1oz @ 60 min

Baja Yeast from CellarScience
10 days in primary at 52f then 3 days at 64f. Transfer to keg and conditioned for 5 weeks.
Looks lovely.
 

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