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 50°F for four to five days
  • Raise fermentation temp to 60°F for two days (diacetyl rest)
  • Lager for at least 35 days at 34°F

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: