Working on a club project this weekend. A stein beer
Thanks to BobbyfromNJ for the recipe
Whales Stein Bock
5-B Traditional Bock
Size: 45 gal
Calories: 218.3 kcal per 12.0 fl oz
Original Gravity: 1.065 (1.064 - 1.072)
Terminal Gravity: 1.016 (1.013 - 1.019)
Color: 14.58 (14.0 - 22.0)
Alcohol: 6.45% (6.3% - 7.2%)
Bitterness: 23.7 (20.0 - 27.0)
52.0 lb Munich Malt 1
50.0 lb Pilsen Malt
3 lb 2-Row Caramel Malt 165L
3 oz Magnum (14.5%) - added during boil, boiled 60 min
3 oz Tettnanger (4.5%) - added during boil, boiled 60 min
0.0 ea WYeast 2308 Munich Lager
0.0 ea White Labs WLP838 Southern German Lager
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Mash In - Liquor: 35.0 gal; Strike: 166.09 °F; Target: 154.0 °F Of course, go into the cooler at 175f and let it cool to 166 before dough in.
00:33:00 Sac Rest Alpha - Rest: 50 min; Final: 154.0 °F
00:33:00 Batch Sparge - First Runnings: 23 gallons @ 168.0 °F,
Sparge #1: 12.18 gal sparge @ 185.0 °F,
Sparge #2: 12.27 gal sparge @ 185.0 °F,
Total Runoff: 48.27 gal
All volumes can be divided by 5 to get individual batch volumes.
The plan is to take all the preboil volumes and get them up to boil temp on propane, then transfer 25 gallons to the barrel for stoning. The remaining wort (about 23-24 gallons) will be boiled as a normal batch. Hop additions will be split between the two.
At the end of the 60-70 minute boil, 3 gallons will be drawn off the boil kettle batch to keep as a control (I'll bring the 5 gallon carboy for that and I'll ferment it in my lager fridge), the rest will go into the barrel after it has been moved to the fermentation cave (newman's garage).
So, in summary, half of the batch is boiled in the barrel with hot rocks, the other half in stainless on propane. A small amount is kept completely out of the oak as a control. Ultimately, about 40-42 gallons will ferment in the oak boil vessel for about 2 weeks.