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General Category => Beer Recipes => Topic started by: mtnandy on January 07, 2011, 03:42:25 PM

Title: Mock my Bock
Post by: mtnandy on January 07, 2011, 03:42:25 PM
I've been cruising these boards for a while now and finally decided to sign up. I have a couple of all-grain batches under my belt and I want try my hand at a lager for springtime. I am thinking a traditional bock. Before now, I have pretty much been using other people's recipes, but I decided I want to try my hand at formulating one this go around. This is what I have thought up so far:

5 Gallon Batch

5lb    0oz    Vienna Malt
5    0    Munich Malt
0    8    Cara-Pils/Dextrine
1    0    Caramel/Crystal Malt - 60L
0    4    Melanoidin Malt
0    12    Crystal 120L

Mash at 154 for 60min. Batch sparge.

Hop to 22-27 IBU by doing a 60 min hop boil only. I'm getting different IBUs from different programs, but I have some styrian goldings and nugget hop pellets in the freezer that I'd like to use up. How much should I use?

Make starter of WLP833 (not sure how big - 1 or 2 qts?)
Pitch at 48 deg and raise to 50.
What kind of fermentation temp profile should I use with this yeast?

Any tweaks/corrections/suggestions are greatly appreciated!
Title: Re: Mock my Bock
Post by: a10t2 on January 07, 2011, 03:54:54 PM
IMHO that's just way too much crystal malt (18% currently). I'd eliminate the 120L altogether, and reduce the 60L. The extra dark crystal will contribute raisin, fig, prune, even tobacco flavors that I wouldn't want in a bock.

For IBU calculations, I like to use Tinseth: http://www.realbeer.com/hops/bcalc_js.html
Assuming the Goldings are 3-4% AA, use 2 oz at 60 min. That will put your IBUs in the range you want. I'd steer clear of Nugget in this style.

Fermenting at 50°F for the entirety of fermentation would be good. If you like you can raise it into the high 50s or low 60s once it's within a few points of FG (a diacetyl rest). If you pitch a proper amount of yeast it shouldn't be needed. Which brings me to...

If you want to use a single pack of yeast, and you don't have a stirplate, you're looking at a gallon starter MINIMUM. To get to a standard lager pitching rate, you'd really need two packs in a 3 qt starter, and frequent shaking (no airlock!). Check out http://www.mrmalty.com/calc/calc.html

Welcome to the forum, by the way. Looks like you're on track to make a great first lager.
Title: Re: Mock my Bock
Post by: blatz on January 07, 2011, 03:57:51 PM
Way, way, way too much crystal (36oz  :o).  I would keep it 5% or less and make it of the Caramunich variety, not regular crystal.

I'd consider incorporating some dark munich to get some more rich munich flavor and aroma.

You'll need about 5-6qts of starter on a stir plate.  If you can't stir plate that much, you're actually better off brewing a smaller beer (helles, dunkel, etc.) and using ~half the slurry to make the bock.

48df pitching and 48-50df fermenting would be perfect.

Welcome to the forum, BTW!  :)
Title: Re: Mock my Bock
Post by: mtnandy on January 07, 2011, 04:21:32 PM
Thanks for the help guys! I am looking at finally getting a stirplate, so I think I can make a big enough starter. Roughly what percentage of my grain bill should be dark munich? Also, how does 4% caramunich 60 sound in place of the crystal? Should I use that or a lighter caramunich?
Title: Re: Mock my Bock
Post by: blatz on January 07, 2011, 06:32:55 PM
I'd go with at least 20% Weyermann or Best Munich II.  I just made Majorvices' Trad Bock and it uses almost 50%. 

Be sure its Best or Weyermann, another maltster, and I'd be leery.  Which malsters can you get?

4% caramunich sounds perfect.
Title: Re: Mock my Bock
Post by: johnf on January 07, 2011, 07:33:57 PM
Thanks for the help guys! I am looking at finally getting a stirplate, so I think I can make a big enough starter. Roughly what percentage of my grain bill should be dark munich? Also, how does 4% caramunich 60 sound in place of the crystal? Should I use that or a lighter caramunich?

100% would be traditional. I wouldn't go less than 80%.
Title: Re: Mock my Bock
Post by: blatz on January 07, 2011, 07:36:38 PM
100% would be traditional. I wouldn't go less than 80%.

i think he's single infusing - I wouldn't do that high % DM  if I were you.
Title: Re: Mock my Bock
Post by: mtnandy on January 07, 2011, 07:39:35 PM
I'm planning on a single infusion mash. Is a different method preferable, such as decoction? I only have experience with single infusion...
Title: Re: Mock my Bock
Post by: mtnandy on January 07, 2011, 07:41:47 PM
Although I guess I've gotta learn sometime  :)
Title: Re: Mock my Bock
Post by: blatz on January 07, 2011, 07:43:49 PM
I'm planning on a single infusion mash. Is a different method preferable, such as decoction? I only have experience with single infusion...

yes - as johnf mentioned, traditionally, bock/doppelbock is one malt, one hop.  100% Dark Munich and your choice of noble hop bittering to low 20s ibus.

however, dark munich at that high of a percentage, really needs a decoction mash otherwise it ends up too sweet and cloying, IMO, and the opinion of many other brewers I respect.

if you want to try your hand at decoction, this would be the beer to try it on.  just be sure to have the WHOLE day blocked off  ;) :D
Title: Re: Mock my Bock
Post by: mtnandy on January 07, 2011, 08:06:41 PM
if you want to try your hand at decoction, this would be the beer to try it on.  just be sure to have the WHOLE day blocked off  ;) :D

Well, looks like I'm blocking off all of next Saturday  ;D Now to search the boards, internet, and Palmer's How to Brew to get a clue as to what to do  ;)

Thanks again for all the guidance!
Title: Re: Mock my Bock
Post by: blatz on January 07, 2011, 08:12:29 PM
Hochkurz might be your best bet:

http://braukaiser.com/wiki/index.php/Decoction_Mashing

Kaiser posts here all the time, by the by...
Title: Re: Mock my Bock
Post by: speed on January 08, 2011, 03:48:13 AM
if you want to try your hand at decoction, this would be the beer to try it on.  just be sure to have the WHOLE day blocked off  ;) :D

Well, looks like I'm blocking off all of next Saturday  ;D Now to search the boards, internet, and Palmer's How to Brew to get a clue as to what to do  ;)

Thanks again for all the guidance!



i did  my  first decoction last sunday and it took a full 8 hours