Recipe Search

  • Find recipes that are:



    Containing the ingredient(s):





    Containing the text:


    Sorted by:



Products

  • Favorite
  • Discuss
  • Subscribe
Bock, Smoke and Pump

Bock, Smoke and Pump

Other Smoked Beer • All Grain • 5.25 gal

kappel

My Traditional bock recipe; except lightening malt bill by adding grated sweet pie pumpkin to the mash as well as home-smoked aromatic malt (wet smoked and then toasted to produce some toasted crystal flavor)and a touch of local maple syrup. Goal is to produce a starkbier lager to lay down over the summer and enjoy in Fall with BBQ.

February 26, 2010 pm 11:30pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5.25 gal)

  • 7 lbs Vienna Malt; Weyermann®

    Vienna Malt; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.

  • 3.25 lbs Pilsner Malt; Rahr

    Pilsner Malt; Rahr

    A principal ingredient of cask ales using heritage barleys.

  • .063 lbs Acidulated Malt; Weyermann®

    Acidulated Malt; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers

  • 1.5 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • .25 lbs Weyermann CaraFoam®; Weyermann

    Weyermann CaraFoam®; Weyermann

    Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer

  • .5 lbs Maple Syrup

    Maple Syrup

    Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.

  • .65 oz Nugget - 9.5 AA% whole; boiled 60 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 1/2 tsp Wyeast Nutrient - 15 minutes (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • 2 lb Pumpkin (fresh) - grated fresh and added to mash (omitted from calculations)

    Pumpkin (fresh)

    Mild earth spicy flavor. Pumpkins are fruits from the gourd family.

  • Wyeast 2042 Danish Lager™

    Wyeast 2042 Danish Lager™

    Rich, dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics.

Notes

8 gallons RO water/2 gallons filtered tap water + 8 g. calcium chloride Smoked wet aromatic malt over pimento wood and allspice berries for 30 minutes: pre-soaked malt with cold water. Smoked in Weber kettle at 180 F. over dry smoking Jamaican Pimento wood, allspice berries and btelecherry peppercorns. Dried in dehydrator a 200 F. Finished 20 minutes at 350 F. Pitch yeast slurry (24 hours from primary and washed 300 ml. slurry) Single Infusion at 149-152 F. Ferment in Bucket-45-52 F. cellar temp. Secondary in glass at 42 F. 8 weeks. Add maple syrup to secondary.

Style (BJCP)

Category: 22 - Smoke-Flavored/Wood-Aged Beer

Subcategory: B - Other Smoked Beer

Range for this Style
Original Gravity: 1.064 1.026 - 1.120
Terminal Gravity: 1.012 0.995 - 1.035
Color: 13.2 SRM 1 - 50
Alcohol: 6.7% ABV 2.5% - 14.5%
Bitterness: 25.7 IBU 0 - 100

Discussion

Post a Comment

Subscribe to this discussion.

Recently Added

Recently Reviewed

  • Fuggle Dee Dum

    Fuggle Dee Dum

    Special/Best/Premium Bitter : All Grain

    JJef14

    Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...

    craig 20L strike and 25L boil? How long for the mash - 60mins?

    2024-11-15 6:03pm

  • Spotted Tongue 2024 Summer Saison

    Spotted Tongue 2024 Summer Saison

    Saison : All Grain

    Old Man Stan

    Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.

    Old Man Stan Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...

    2024-10-26 7:15pm

  • Spotted Tongue Toasted Blonde

    Spotted Tongue Toasted Blonde

    Blonde Ale : All Grain

    Old Man Stan

    Does adding toasted bread to the mash affect outcome?

    Old Man Stan The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...

    2024-10-26 7:05pm

Tools | Recipes | My Stuff | Store | Account | Support
BeerTools Forum | Privacy | Terms of Service

© Copyright 1999-2025 BeerTools LLC. All rights reserved.