For the Dark Munich, I roasted my Light Munich (2# @ 300°F for 15 minutes on parchment paper, turning twice @ 5 & 10 minutes, rest in paper bag for 1-2 weeks.)
DARK LAGER PROFILE (Pr5)
Chill wort to <66° prior to pitching yeast then start with slow ramp down to 52°
SP0: 52°
dh0: 336 (14 day ferment)
SP1: 52°
dh1: 36 (1.5 day ramp up)
SP2: 68°
dh2: 72 (3 day attenuation/diacetyl rest)
SP3: 68°
dh3: 24 (1 day ramp down to lager)
SP4: 34°
dh4: 0 (fine with gelatin, transfer to keg & lager)
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Last Updated: 2017-02-05 19:15 UTC
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NEW Water Requirements:
Ahtamic Bock
Equipment Profile Used
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Water Requirements:
Ahtamic Bock
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Super malty and smooth, easily one of my favorite beers. This was really good with Imperial L17 Harvest, and the STC1000+ dark lager profile worked very well. Next time, I'll try it with 34/70 or maybe S-189 yeast just to see how well they work. I shared several bottles of this with friends, and even a small brew pub. All the reviews came back "two thumbs up". Even a buddy who said he doesn't like dark beer couldn't put this one down.
Redleg Ed • 07/19/2016 at 10:48pm Version #2 was made with 34/70. While it still tastes like a Bock, it isn't quite as smooth and malty as the one one made with the Imperial L17 Harvest. This is still really tasty, and definitely good. Next time, I'll try the S-189 before settling in on a "final" recipe.
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