Traditional Bock – All Grain

Statistics

Comments

Repitched yeast in secondary to bring gravity down. That sucked!

Too estery. Not very lager-like. For next time:

  • Make an effing HUGE starter - need lots and lots of yeasties
  • Control fermentation temperature

Malts and Grains

Amount Malt/Grain %
8.50 pounds Belgian Plisen Malt 30.9%
8.00 pounds German Light Munich Malt 29.1%
8.00 pounds German Vienna Malt 29.1%
1.00 pounds German CaraMunich Malt II 3.6%
1.00 pounds Crystal Malt 120L 3.6%
0.50 pounds German Melanoidin Malt 1.8%
0.50 pounds Crystal Malt 150L 1.8%
27.50 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
1.00 ounces Magnum 60 min 14.4%
1.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Octoberfest/Marzen Lager White Labs WLP820 1000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Decoction

Notes:

Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 35 min. 122°F

Add water at 126 F

2 Saccharification 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Denver, Colorado

Procedure

  • Single decoction to achieve a sacharification rest of 155° for 60 minutes.
  • Sparge with 170° water.
  • 90 minute boil.
  • Cool wort to at least 55°.
  • Ferment at 50-55° 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: 9.1                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.1    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.4    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: