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My Honey's Hell's Bock
Maibock/Helles Bock • All Grain • 5 gal
Made this one for my wife, going to keg and carbonate low
February 14, 2010 pm 04:15pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 3 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .25 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- .25 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 45 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Cascade - 5.5 AA% whole; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Cascade - 5.5 AA% whole; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Irish Moss - 15 minutes (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Fermentis K-97 Safale K-97
Fermentis K-97 Safale K-97
A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. 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. 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.
Notes
nottingham yeast used also
Style (BJCP)
Category: 5 - Bock
Subcategory: A - Maibock/Helles Bock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.064 - 1.072 |  |
| Terminal Gravity: | 1.011 | 1.011 - 1.018 | |
| Color: | 11.0 SRM | 6 - 11 | |
| Alcohol: | 6.7% ABV | 6.3% - 7.4% | |
| Bitterness: | 21.3 IBU | 23 - 35 | |
Discussion
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