Bock Recipe..

[Sully]

Guys,

Ok, this is my first (yes first) attempt at putting together a recipe from scratch.

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Recipe: Bockety Bock
Brewer: Sully
Asst Brewer:
Style: Traditional Bock
TYPE: All Grain
Taste:

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 28.23 L
Estimated OG: 1.066 SG
Estimated Color: 28.7 SRM
Estimated IBU: 23.7 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Munich I Malt (Weyermann) (16.0 SRM) Grain 81.83 %
0.55 kg Crystal Malt Pale (Bairds) (110.0 SRM) Grain 9.00 %
0.45 kg Pilsner Malt (Weyermann) (3.0 SRM) Grain 7.36 %
0.11 kg Chocolate Malt Pale (Bairds) (500.0 SRM) Grain 1.80 %
45.00 gm Hallertau Mittlefrueh [4.60 %] (60 min) Hops 20.8 IBU
15.00 gm Spalt [4.00 %] (15 min) Hops 3.0 IBU


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 6.11 kg
----------------------------
Temperature Mash, 2 Step, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 18.33 L of water at 53.5 C 50.0 C
60 min Saccharification Heat to 68.0 C over 15 min 68.0 C
10 min Mash Out Heat to 76.0 C over 10 min 76.0 C


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For yeast I have a Bock slant which was kindly donated so that has sparked me along to give one a crack.


I'm not too sure but the estimated colour is a bit over to style.

Cheers

Sully

 

[reviled]

Looking good mate with all that Munich :icon_drool2:

FWIW - this is the one im brewing, had a hydro sample today its down to 1020 and tasting absolutely awesome allready!!!

5.25kg Munich
910g Pils
210g CaraAroma
140g CaraRed
140g CaraAmber
140g CaraMunich III
140g Melanoiden
70g Carafa special III
Wyeast 2308

 

[niggles]

This is my latest brew FWIW, based closely on Jamil's recipe from Brewing Classic Styles. Note my bittering calc is set to Tinseth. Rager comes out at 24IBU.

Style: Traditional Bock
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 26.50 L
Boil Size: 36.32 L
Estimated OG: 1.070 SG
Estimated Color: 16.5 SRM
Estimated IBU: 19.3 IBU
Brewhouse Efficiency: 83.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Munich I (Weyermann) (8.1 SRM) Grain 62.5 %
2.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 27.8 %
0.23 kg Caramunich II (60.9 SRM) Grain 3.2 %
0.23 kg Crystal, Dark (Joe White) (110.0 SRM) Grain 3.2 %
0.12 kg Caraaroma Malt (198.0 SRM) Grain 1.7 %
0.12 kg Melanoiden Malt (20.0 SRM) Grain 1.7 %
18.00 gm Magnum '07 [12.50%] (60 min) Hops 19.3 IBU
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 7.20 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 17.28 L of water at 78.0 C 68.3 C 60 min
Mash Out Add 10.58 L of water at 93.6 C 76.7 C 10 min


Haven't sampled from the fermenter, but the OG sample was nice n malty!

Cheers, Niggles.

 

[Tony]

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Munich I Malt (Weyermann) (16.0 SRM) Grain 81.83 %
0.55 kg Crystal Malt Pale (Bairds) (110.0 SRM) Grain 9.00 %
0.45 kg Pilsner Malt (Weyermann) (3.0 SRM) Grain 7.36 %
0.11 kg Chocolate Malt Pale (Bairds) (500.0 SRM) Grain 1.80 %
45.00 gm Hallertau Mittlefrueh [4.60 %] (60 min) Hops 20.8 IBU
15.00 gm Spalt [4.00 %] (15 min) Hops 3.0 IBU


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 6.11 kg
----------------------------
Temperature Mash, 2 Step, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 18.33 L of water at 53.5 C 50.0 C
60 min Saccharification Heat to 68.0 C over 15 min 68.0 C
10 min Mash Out Heat to 76.0 C over 10 min 76.0 C


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A few bits of advice from me.

9% crystal will be way over the top. A bock should be sweet from low bitterness and its maltiness should be bready and toasty...... not crystal sweet.

Id drop the english crystal and use maybe 3 or 4% Weyermann caramunich 2 which is maltier and less sweet.

Id also drop the english choc malt for Weyermann carafa spec 2 and use enough to get the colour you want.

7% pils in the beer is a waste of time even thinking about. It does nothing.

Id say use say 20% pils so its not all munich. All munich beers tend to be one dimentional.

Keep it simple but use malts that copliment each other...... stick wth german malts because the english dont make bocks!



Protein rest............ you will only need 10 min. not 30.

the rest looks tops.

use WLP833 if you can get it. ESB in sydnew have it and post.

cheers

 

[newguy]

A few bits of advice from me.

9% crystal will be way over the top. A bock should be sweet from low bitterness and its maltiness should be bready and toasty...... not crystal sweet.

Id drop the english crystal and use maybe 3 or 4% Weyermann caramunich 2 which is maltier and less sweet.

Id also drop the english choc malt for Weyermann carafa spec 2 and use enough to get the colour you want.

7% pils in the beer is a waste of time even thinking about. It does nothing.

Id say use say 20% pils so its not all munich. All munich beers tend to be one dimentional.

Keep it simple but use malts that copliment each other...... stick wth german malts because the english dont make bocks!



Protein rest............ you will only need 10 min. not 30.

the rest looks tops.

use WLP833 if you can get it. ESB in sydnew have it and post.

cheers

+1 to everything except the all munich being one dimensional. Them's fighting words!

 

[Sully]

Thanks for the input guys :icon_cheers:

Hows this look?:

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Recipe: Bockety Bock
Brewer: Sully
Asst Brewer:
Style: Traditional Bock
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 28.23 L
Estimated OG: 1.065 SG
Estimated Color: 30.0 SRM
Estimated IBU: 23.8 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Munich I Malt (Weyermann) (16.0 SRM) Grain 73.89 %
1.25 kg Pilsner Malt (Weyermann) (3.0 SRM) Grain 20.53 %
0.25 kg Caramunich II Malt (Weyermann) (120.0 SRM)Grain 4.11 %
0.09 kg Carafa Special T2 Malt (Weyermann) (1150.0Grain 1.48 %
45.00 gm Hallertau Mittlefrueh [4.60 %] (60 min) Hops 20.8 IBU
15.00 gm Spalt [4.00 %] (15 min) Hops 3.0 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tbsp 5.2 PH Stabiliser (Mash 60.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 6.09 kg
----------------------------
Temperature Mash, 2 Step, Medium Body
Step Time Name Description Step Temp
10 min Protein Rest Add 18.27 L of water at 53.5 C 50.0 C
60 min Saccharification Heat to 68.0 C over 15 min 68.0 C
10 min Mash Out Heat to 76.0 C over 10 min 76.0 C


Notes:
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Cheers again.


Sully