I’ve been cruising these boards for a while now and finally decided to sign up. I have a couple of all-grain batches under my belt and I want try my hand at a lager for springtime. I am thinking a traditional bock. Before now, I have pretty much been using other people’s recipes, but I decided I want to try my hand at formulating one this go around. This is what I have thought up so far:
Hop to 22-27 IBU by doing a 60 min hop boil only. I’m getting different IBUs from different programs, but I have some styrian goldings and nugget hop pellets in the freezer that I’d like to use up. How much should I use?
Make starter of WLP833 (not sure how big - 1 or 2 qts?)
Pitch at 48 deg and raise to 50.
What kind of fermentation temp profile should I use with this yeast?
Any tweaks/corrections/suggestions are greatly appreciated!
IMHO that’s just way too much crystal malt (18% currently). I’d eliminate the 120L altogether, and reduce the 60L. The extra dark crystal will contribute raisin, fig, prune, even tobacco flavors that I wouldn’t want in a bock.
For IBU calculations, I like to use Tinseth: JavaScript Bitterness Calculator
Assuming the Goldings are 3-4% AA, use 2 oz at 60 min. That will put your IBUs in the range you want. I’d steer clear of Nugget in this style.
Fermenting at 50°F for the entirety of fermentation would be good. If you like you can raise it into the high 50s or low 60s once it’s within a few points of FG (a diacetyl rest). If you pitch a proper amount of yeast it shouldn’t be needed. Which brings me to…
If you want to use a single pack of yeast, and you don’t have a stirplate, you’re looking at a gallon starter MINIMUM. To get to a standard lager pitching rate, you’d really need two packs in a 3 qt starter, and frequent shaking (no airlock!). Check out Mrmalty.com
Welcome to the forum, by the way. Looks like you’re on track to make a great first lager.
Way, way, way too much crystal (36oz :o). I would keep it 5% or less and make it of the Caramunich variety, not regular crystal.
I’d consider incorporating some dark munich to get some more rich munich flavor and aroma.
You’ll need about 5-6qts of starter on a stir plate. If you can’t stir plate that much, you’re actually better off brewing a smaller beer (helles, dunkel, etc.) and using ~half the slurry to make the bock.
48df pitching and 48-50df fermenting would be perfect.
Thanks for the help guys! I am looking at finally getting a stirplate, so I think I can make a big enough starter. Roughly what percentage of my grain bill should be dark munich? Also, how does 4% caramunich 60 sound in place of the crystal? Should I use that or a lighter caramunich?
yes - as johnf mentioned, traditionally, bock/doppelbock is one malt, one hop. 100% Dark Munich and your choice of noble hop bittering to low 20s ibus.
however, dark munich at that high of a percentage, really needs a decoction mash otherwise it ends up too sweet and cloying, IMO, and the opinion of many other brewers I respect.
if you want to try your hand at decoction, this would be the beer to try it on. just be sure to have the WHOLE day blocked off ;)
