Brew #60 RCE #5 - Bock

December 27, 2013

Bock / Altbier

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Brewer: Foothiller / Trollby

Style: Traditional Bock

Batch: 2.40 galAll Grain

Characteristics

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Recipe Gravity: 1.052 OG

Recipe Bitterness: 26 IBU

Recipe Color: 15° SRM

Estimated FG: 1.013

Alcohol by Volume: 5.0%

Alcohol by Weight: 3.9%

Ingredients

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Aromatic Malt (Belgian) - [Aromatic, malty, nutty]0.12 lb, Grain, Mashed

Melanoidin - [Aromatic, Malty]0.12 lb, Grain, Mashed

Munich (US) - [Amber to dark] [Malty, robust, sweet, nutty]2.50 lb, Grain, Mashed

Vienna (US) - [Amber to deep orange, some body] [Rich, aromatic, malty, slight biscuit]2.50 lb, Grain, Mashed

Hallertauer (Germany) - Noble aroma and flavor very floral, earthy with a little spice (4.4%)0.25 oz, Pellet, 20 minutes

Perle - Flavor hop green minty and spicy0.38 oz, Pellet, 60 minutes

Irish Moss 0.50 unit, Fining, 1/2 tsp for last 10 minutes of boil

Saflager W-34/70 Weihenstephan1.00 unit, Yeast, Temperature Range: 48°-59° F 11.5 GRAMS

Notes

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Recipe Notes:

Bock Recipe:

In a 20qt pot add 3 gallons filtered water bring to 165*F

In the Bag add the grains and mix to make sure no lumps.

In second pot had extra water and added 2 quarts more 165* to top off pot.

Maintain 152*F for 60 minutes, stir grains every 15 minutes

Turn heat on stiring grains raise temp to 168*F (Mash-out)

In a second pot have 1 gallon of water ready at 168*F

Remove grains and drain off liquid.

Rinse grains with secondary pot with 168*F waterand add to mash water

Boil Mash for 20 minutes

Add Bittering Hops and boil for 40 min

Add Flavor Hops boil for 10min

Irish Moss and Wort-chiller then Boil last 10 min.

Remove from heat.

Place pot in sink and turn on wort chiller, cool to 64-68*F

Pour into LBK and make sure over top of "Quart" mark on Keg

Sample OG, and aerate wort

Pitch yeast and turn wait 30 min.

Aerate againl

Place keg in cooling device and maintain 48-52*F temp for 16-21 days

Raise temp of devive to 62-66*F for 3 days for the D-rest.

After D-rest lower temp to 48-52*F for 7-10 days then bottle

Batch Notes:

Fall 2013 Recipe Collaboration Exchange: This recipe is for Traditional Bock and Northern German Altbier, by varying the yeast.

Foothiller will do this as two batch, using the different yeasts. (Nottingham and S-23)

Alternatives for hops (AA% / cohumulone %): Hallertauer (4.1-4.6% / 23-26%), Mt Hood (3-8% / 22-27%), Perle (7-9% / 27-35%), Spalt (2.6-6% / 22-29%), Tettnang (3.5-5.5% / 23-29%); alternatively Willamette or Goldings but these are less common for these styles.

Not included this time, but consider for next time if needed: steep 1/4 lb CaraPils & 1/4 lb CaraMunich.

OG = 1.061 @ 65*F

FG = 1.018 @ 52*F

ABV = 5.9%

01/25/2014

Bottled 23 12oz bottles and had about 5oz to drink left over.

Used 75g booster for about 2.8 CO2

Taste was good, but I may have to do another D-rest in bottles, since was so cold I think the temp was not warm enough at 60*F

04/16/2014

First Pour