ReBock

[Pudge]

The first Bock I ever brewed was Jamil's recipe from BCS. It did well in a competition, but faded fast. The beer just seemed too busy to me, too much going on in there, and I almost had to wash it down with something else after drinking a couple. So, one of the first recipes I built myself was ReBock.

I began with the assumption (right or wrong) that a basic starting point for a Traditional Bock would be 2:1 Munich/Pilsner. I did the reverse for a Maibock... 2:1 Pilsner/Munich. Munich already brings a sweetness to the beer and I love C-120 for it's dark fruit flavors. You have to cut it with some good old Pilsner. What's a German lager without Pilsner, right ? The DeHusked Carafa II is mainly for color. I went with the DeHusked to avoid anything flavor component the roasted husks might bring. It might be worth using the husked version just to see if that was a smart move or not. The Melanoidin was just to overall enhance the malt perception. Roughly 30 IBUs of a clean hop like Magnum seemed like a reasonable target. That is a little high, but so it the OG. Wyeast 2206 is just a strain I've gone to with most of my lagers simply because the rest of the free world uses WLP830 German Lager Yeast--Wyeast 2124 Bohemian Lager Yeast--Saflager W-34/70 Lager Dry Yeast.

This version uses Pilsner DME in place of 6 lbs of Weyermann Pilsner. First time using DME in this recipe.

I've had good success with this in the past with a gold in a small BJCP comp and a bronze in a larger one. Ferment cool and slow allowing for a nice steady ferment and it'll end up a 8-8.5% beer that really creeps up on you. It is outside of the BJCP guidelines, but not a single judge has caught on to that yet

Re-Bock
Traditional Bock

Recipe Specs
----------------
Batch Size (G): 6.0
Total Grain (lb): 14.750
Total Hops (oz): 1.00
Original Gravity (OG): 1.081 (°P): 19.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 8.81 %
Colour (SRM): 18.4 (EBC): 36.2
Bitterness (IBU): 29.1 (Tinseth)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
10.000 lb Munich II (67.8%)
4.000 lb Dry Malt Extract- Pilsner (27.12%)
0.250 lb Crystal 120 (1.69%)
0.250 lb De-Husked Carafa II (1.69%)
0.250 lb Melanoidin (1.69%)

Hop Bill
----------------
1.00 oz Magnum Pellet (12.4% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)

Misc Bill
----------------

Single step Infusion at 152°F for 60 Minutes.
Fermented at 48°F with Wyeast 2206 - Bavarian Lager


Recipe Generated with BrewMate

[MadBrewer]

"The DeHusked Carafa II is mainly for color. I went with the DeHusked to avoid anything flavor component the roasted husks might bring. It might be worth using the husked version just to see if that was a smart move or not."


I learned the had way that there is quite a difference between the Carafa and Carafa Special (special is the De-husked). I brewed a Southern English Brown Ale and recipe called for .25lb Carafa Special, well I used regular Carafa and that addition brought it up more to a small Porter. The beer was still good, but the roast character is night and day. I would imagine using the regular Carafa would be way too much roast for this.

Having had a couple of your Bock's (not sure which versions)...I don't think they need much tweaking. As for yeast, I'm on that Bohemian wagon...it's the only Lager yeast I have used and love it. Nice crisp clean lager, but with big maltyness, big mouthfeel but not from sweetness.

[mashani]

I've cold steeped the dark grains too with good results. All the color, a lot less roasty/bitter. I'll be doing this again for my annual "+3 Kolsch of Darkness" type of brew.

[Pudge]

I hate DME. That stuff is dehydrated goo. It is instant mess. Just add water. Hell, just add moisture. You don't even really need water. Powdery residue on a countertop can turn to hidden bumps of concrete.

No problems with it today on brew day but simply because I've "been there... done that" before. I've learned the hard way.

[Pudge]

OG 1.078

That'll do. It's in the chest freezer chilling to 46 and then I'll pitch some Wyeast 2206 and aerate.

[Pudge]

Fermentation kicked up and was cranking decent after 24 hrs. I held it at 46 for 4 days and bumped the controller to 55. It took 12-15 hrs for the temp to ramp up to that point and it'll stay there for the remainder of two weeks. Yesterday it started winding down.

[Pudge]

OG 1.078
FG 1.018

7.86 abv

[Pudge]

Pulled one of these from the tap. It is very young, but not a fan of the 1.018 FG. It is still clean enough and the no lingering flavor. It just needs to be a tad drier.