- Recipe Type
- All Grain
- Yeast
- W-34/70
- Additional Yeast or Yeast Starter
- repitch from slurry
- Batch Size (Gallons)
- 6.5
- Original Gravity
- 1.060
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 90
- IBU
- 23.5 IBU
- Color
- 19.2 SRM
- Primary Fermentation (# of Days & Temp)
- 8 days 47 degrees
- Secondary Fermentation (# of Days & Temp)
- 1 week 68 degrees
- Additional Fermentation
- 10 weeks lagering
- Tasting Notes
- extremely malty; no hop flavour/aroma; no roastiness; no esters; aftertaste lingers
6# Munich 9.0 SRM
6# Munich 6.0 SRM
2# Pilsner 2.0 SRM
1# Caramunich 56.0 SRM
4 oz Chocolate Malt 350 SRM
Hochkurz Double Decoction Mash
Protein rest 25 minutes @ 135
Maltose rest 90 minutes @ 143
Dextrinization rest 60 minutes @ 154 (Decoction)
Mashout 15 minutes @ 170 (Decoction)
90 minute boil
0.5 oz Hallertau (4.7%) 90 mins (FWH)
1.0 oz Hersbrucker (3.5%) 40 mins
0.5 oz Tettnang (4.8%) 30 mins
Aerated 90 seconds pure O2 prior to pitching. Repitched slurry from a Pilsner so had fermentation the following day even after pitching at 47 degrees.
This beer has made me a big fan of Munich malt. In my opinion people tend to use too much Pilsner malt in their traditional bocks. Munich should be the main malt (75-93%) with Pilsner supporting, not the other way around.
Overall a very smooth lager that I expect to improve further with extended cold storage.
**Gold Medal, 2012 National Capital Homebrewing Competition (Ottawa, Ontario)
**Bronze Medal, 2012 Aurora Homebrewing Challenge (Edmonton, Alberta)
6# Munich 6.0 SRM
2# Pilsner 2.0 SRM
1# Caramunich 56.0 SRM
4 oz Chocolate Malt 350 SRM
Hochkurz Double Decoction Mash
Protein rest 25 minutes @ 135
Maltose rest 90 minutes @ 143
Dextrinization rest 60 minutes @ 154 (Decoction)
Mashout 15 minutes @ 170 (Decoction)
90 minute boil
0.5 oz Hallertau (4.7%) 90 mins (FWH)
1.0 oz Hersbrucker (3.5%) 40 mins
0.5 oz Tettnang (4.8%) 30 mins
Aerated 90 seconds pure O2 prior to pitching. Repitched slurry from a Pilsner so had fermentation the following day even after pitching at 47 degrees.
This beer has made me a big fan of Munich malt. In my opinion people tend to use too much Pilsner malt in their traditional bocks. Munich should be the main malt (75-93%) with Pilsner supporting, not the other way around.
Overall a very smooth lager that I expect to improve further with extended cold storage.
**Gold Medal, 2012 National Capital Homebrewing Competition (Ottawa, Ontario)
**Bronze Medal, 2012 Aurora Homebrewing Challenge (Edmonton, Alberta)