Traditional Bock – All Grain

Statistics

Comments

Racked to primary (March 1, 2008). Fermented at 50 for seven days, performed diacetyl rest for two days at 60. Transferred to secondary and began lagering process (March 10, 2008).

Malts and Grains

Amount Malt/Grain %
9.00 pounds German Light Munich Malt 65.5%
3.00 pounds German Pilsen Malt (2-Row) 21.8%
0.50 pounds Crystal Malt 120L 3.6%
0.50 pounds German CaraMunich Malt II 3.6%
0.50 pounds German Melanoidin Malt 3.6%
0.25 pounds British Dark Crystal Malt 1.8%
13.75 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1 tbsp. PH Stabilizer 60 minutes
1 tsp. Irish Moss 15 minutes

Hops

Amount Hop Time AA
0.45 ounces Magnum 60 min 14.0%
0.50 ounces Hallertauer Mittlefruh 15 min 3.0%
0.95 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Southern German Lager (WLP838) White Labs Liquid Slurry

Mash Infusion

Step Description Temp. Time
Infusion Single infusion stirring every 20 minutes. 155° F 60 min.
2nd Infusion 155° F 30 min.
Sparge 165° F 20 min.

Procedure

  • Single infusion mash at 155 for 60 minutes
  • Boil time: 90 minutes
  • Add hops according to schedule
  • Cool to below 60 degrees and pitch yeast
  • Ferment at 50F for four to five days
  • Raise fermentation temp to 60F for two days (diacetyl rest)
  • Lager for at least 35 days at 34F

Fermentation and Aging

Primary:
7 days @ 50° F
Secondary:
2 days @ 60° F
Lager:
42 days @ 34° F

Danke Osterhase

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 4.6                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.1    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5.0    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: