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American Dream Bock

American Dream Bock

Traditional Bock • Extract • 6.5 gal

flyhighty

Used 6 pounds of Light Pilsen DME from Briess and added 1/8 oz. 2-row and 1/4 oz. Carapils. Infusion mashed @ 152F for 1 hour, then raised temp to 160F for 10 min. Pitched both Ale and Lager yeasts together. Will ferment @ 70F for primary and will lager around 35F. OG - 1.073

November 13, 2009 am 10:29am

0.0/5.0 0 ratings

Ingredients (Extract, 6.5 gal)

  • 1.5 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 1 lbs Crystal Malt 10°L

    Crystal Malt 10°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Crystal Malt 80°L

    Crystal Malt 80°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • .25 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • .25 lbs Melanoidin Malt

    Melanoidin Malt

    Red Ales

  • 6 lbs Bavarian Pilsner; Weyermann

    Bavarian Pilsner; Weyermann

    Weyermann Bavarian Pilsner Extract produces typical Bavarian Style Pils and Helles Lager beers as well as Light Maerzen, Oktober Beers and Bock Beers.

  • 1.5 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 1 oz Cascade - 6.3 AA% pellets; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Mt. Hood - 5.2 AA% pellets; boiled 15 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • 1 oz Hallertau - 2.7 AA% pellets; boiled 5 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 2 tsp gypsum - (omitted from calculations)

    gypsum

  • 1 tbsp irish moss - (omitted from calculations)

    irish moss

  • Fermentis S-23 Saflager S-23

    Fermentis S-23 Saflager S-23

    This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Used 6 pounds of Light Pilsen DME from Briess. Also added 1/8 oz. 2-row and 1/4 oz. Carapils. Pitched both yeasts at the same time.

Style (BJCP)

Category: 5 - Bock

Subcategory: B - Traditional Bock

Range for this Style
Original Gravity: 1.056 1.064 - 1.072
Terminal Gravity: 1.013 1.013 - 1.019
Color: 14.3 SRM 14 - 22
Alcohol: 5.6% ABV 6.3% - 7.2%
Bitterness: 22.9 IBU 20 - 27

Discussion

flyhighty

Bottling

2009-12-05 4:19am

Final gravity after 2 weeks of fermentation 1.017, not the 1.012 as projected. Probably a little too much alcohol for the yeast to handle. Bottled on 12-3-09. Half is maturing at room temp and the other half is lagering in a cooler with ice over it. Flavor at bottling was smooth and hoppy. I expect the hoppiness to diminish as the beer gains carbonation.

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