Tom's Rye Bock (small batch)

Start fermentation temperatures at LOW temperatures to avoid diacetyl formation (Wyeast 2206 is prone to diacetyl). Start about 45F (it may take up to 48h at this temperature to get fermentation started). Chill the wort, refrigerate it to below 50°F, and then pitch and take it the rest of the way down, if you’re not there already. Once fermentation starts, wait 4–5 days and then start slowly raising the temperature by a degree or two per day, until you hit 60°F to ensure a thorough cleanup of any and all diacetyl and precursors. Once you’re at 60°F, wait until activity in the airlock stops, and then yank the beer and leave it at room temperature for 2 weeks before crashing the temperature to near-freezing for packaging (2.25 volumes of CO2 is fine here, but can go up to 2.5 volumes). Time and temperature. Don’t rush, stay cool, and finish warm, and you’ll get an excellent strong and dry lager.

(Source: Craft Beer and Brewing, "Make your best traditional bock", by Josh Weikert, 5 Mar 2017.)