Mai Bock thoughts!

[Bigbre04]

Hey yall,

This may be in my near future. thoughts? i would use either Augustiner or Munich Lager yeast for this bad boy. Probably would pressure ferment it as well.

https://www.brewersfriend.com/homebrew/recipe/embed/1629303

The chocolate is there to add a touch of color, the c15 to add complexity to the malt profile, i would have preferred to have had additional m1, but i only have 10lbs on hand right now. my pallet is arriving hopefully on thursday. I will likely brew this on Thursday....soooo...

@Donoroto

 

[Brew Cat]

I love it
but why bother with the dextrose at all its so little
I use Victory malt in mine

 

[Bigbre04]

I love it
but why bother with the dextrose at all its so little
I use Victory malt in mine

My running theory is that it guarantees the yeast has some very basic sugars to get started on. It costs me $.50/lb so it is far cheaper then alternatives. It also gives me the option to remove it if I drastically overshoot my preboil gravity rather then having to add water.

I thought I had victory in there? Maybe I pulled it out by accident? Ill take another look at the recipe tomorrow.


Alternatively I was thinking maybe a brown ale would slot into my draft list nicely.

 

[Dave Y]

I like it. I think if anything, I would keep the M1/M2 in the 15-20% range, you're just a few ticks over that.

 

[Donoroto]

Slightly untraditional, but it seems like it’ll taste like a maibock, as intended. I’d love to taste this one.

 

[Brew Cat]

Slightly untraditional, but it seems like it’ll taste like a maibock, as intended. I’d love to taste this one.

slightly nontraditional ?
well he's in the states so damn the reinheitsgebot laws

 

[dmtaylor]

Recipe looks great. I'm sure I would enjoy it.

I wouldn't ferment under pressure. If you are trying to speed things up, simply ferment at 65 F the whole time. It will be fine, even with a lager yeast fermented warm-ish. I promise.

 

[Ozarks Mountain Brewery]

I just warm fernented 34/70 for a week and have a very good clean AmberBock

 

[Bigbre04]

Recipe looks great. I'm sure I would enjoy it.

I wouldn't ferment under pressure. If you are trying to speed things up, simply ferment at 65 F the whole time. It will be fine, even with a lager yeast fermented warm-ish. I promise.

I have 2 kegs on the line ahead of this so i should in theory have time for a normal pressurized lager ferment. My lager fermentation times are pretty quick even under pressure and cold. My bock was done in roughly 10 days. Most of my lagers are sub 10 day ferments. my double lager(8.3%) took roughly 13 days.

 

[Bigbre04]

Slightly untraditional, but it seems like it’ll taste like a maibock, as intended. I’d love to taste this one.

Traditionally it would have had more munich i believe, The chocolate is bestmalz chocolate which is sort of a medium chocolate at ~330L. plus at 1lb i dont think it will carry though very much flavor.

i could sub out the c15 for some victory if that would make more sense? it would also add more color. Victory is at 30L i believe. this would technically be more traditional then then crystal, but c15 is very mild as far as crystal goes.

i could also sub in some Extra Special malt or Spec X and drop the Chocolate. BUT those would carry more flavor through as i would have to run them at around 4 lbs which would be noticeable in the final beer. they will also add more of a reddish color.

 

[Brew Cat]

well if your brewing to reinheitsgebot law
no no to dextrose
German bock beers don't generally use crystal malt but it is acceptable

 

[Bigbre04]

well if your brewing to reinheitsgebot law
no no to dextrose
German bock beers don't generally use crystal malt but it is acceptable

not worried about reinheitsgebot, just trying to make the best beer i can! Also i went ahead a pulled the grain so it aint changing now. prepping for grain to arrive so i need to clear out my grain room