Traditional Bock – All Grain

Statistics

General Info

Higher gravity, cross between a bock and Oktoberfest. If entered into a contest, enter into the Traditional Bock category.

Comments

Racked to primary. Will ferment at 50° for five to seven days, then do a two day diacetyl rest at 60° (September 14, 2008). Transferred to keg and began lagering (September 22, 2008).

Malts and Grains

Amount Malt/Grain %
4.00 pounds Belgian Plisen Malt 29.1%
8.25 pounds German Light Munich Malt 60%
0.25 pounds German Melanoidin Malt 1.8%
0.50 pounds German CaraMunich Malt II 3.6%
0.50 pounds Crystal Malt 120L 3.6%
0.25 pounds German CaraAroma 1.8%
13.75 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
0.50 ounces Magnum 60 min 13.6%
0.50 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Oktoberfest/Marzen (WLP820) White Labs Liquid 1000 ml starter

Mash Infusion

Step Description Temp. Time
Infusion 155° F 60 min.
Sparge 168° F 30 min.

Procedure

  • Single infusion mash at 155° for 60 minutes.
  • Sparge with 170° water.
  • 90 minute boil.
  • Cool wort to at least 55°.
  • Ferment at 50° for 5 days.
  • Perform diacetyl rest at 60° for 2 days.
  • Lager for at least 28 days.

Fermentation and Aging

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

Red Bocktobier

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    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: