tnack9
New Member
Hello all, 
I am in the final stages of writing my first bock recipe. I have consulted numerous in my local homebrew club, but would like to run the final draft past the HBT community to get some last input before brewing this coming Wednesday or Thursday. Unfortunately, while the recipe is a traditional bock style, I am limited to 1056 for some time yet. The next time I make this beer, it will be a true bock yeast and fermentation though!
Grain Overview:
Pilsner: .....20%
Munich I: ..32%
Vienna: .....32%
Crystal 75: 11%
Oats: .........3%
Chocolate: ..1%
Peated: ......1%
Questions: Would you let Munich and Vienna share the same roles as they do here, or should I let one dominate? The oats were a priority because I love that full mouth feel and it goes great with a bock style. However, how do you guys feel about the Peated? I chose Chocolate over Roasted Barley just out of favoritism and the character it brings. Any other words of advice from experienced bock brewers?
Hop/Flavor Overview:
90 min - Hersbrucker(2.3%) -- 12IBU
45 min - Hersbrucker(2.3%) -- 10IBU
5 min - Ground Juniper Berries
Questions: I have the choice between Hersbrucker(2.3%) and GR Select(2.0%). What would you choose? Is the 90/45 minute additions common/acceptable practice versus 60/30?
Again, 1056 is my biggest limiting factor to this beer, but I can expect OG @ 1.070 and FG @ 1.017 with common ale fermentation. The next time this beer is made, (late fall) I can have a bock yeast prepared and lager fermentation available.
What bock yeast would you recommend? 2112 California lager is really peaking my interest right now, but 2308 Munich lager looks like another viable choice. Plenty of time for this decision.
Any other comments, concerns or questions? Collaboration is much appreciated.
~T.Nack
I am in the final stages of writing my first bock recipe. I have consulted numerous in my local homebrew club, but would like to run the final draft past the HBT community to get some last input before brewing this coming Wednesday or Thursday. Unfortunately, while the recipe is a traditional bock style, I am limited to 1056 for some time yet. The next time I make this beer, it will be a true bock yeast and fermentation though!
Grain Overview:
Pilsner: .....20%
Munich I: ..32%
Vienna: .....32%
Crystal 75: 11%
Oats: .........3%
Chocolate: ..1%
Peated: ......1%
Questions: Would you let Munich and Vienna share the same roles as they do here, or should I let one dominate? The oats were a priority because I love that full mouth feel and it goes great with a bock style. However, how do you guys feel about the Peated? I chose Chocolate over Roasted Barley just out of favoritism and the character it brings. Any other words of advice from experienced bock brewers?
Hop/Flavor Overview:
90 min - Hersbrucker(2.3%) -- 12IBU
45 min - Hersbrucker(2.3%) -- 10IBU
5 min - Ground Juniper Berries
Questions: I have the choice between Hersbrucker(2.3%) and GR Select(2.0%). What would you choose? Is the 90/45 minute additions common/acceptable practice versus 60/30?
Again, 1056 is my biggest limiting factor to this beer, but I can expect OG @ 1.070 and FG @ 1.017 with common ale fermentation. The next time this beer is made, (late fall) I can have a bock yeast prepared and lager fermentation available.
What bock yeast would you recommend? 2112 California lager is really peaking my interest right now, but 2308 Munich lager looks like another viable choice. Plenty of time for this decision.
Any other comments, concerns or questions? Collaboration is much appreciated.
~T.Nack
