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Single first Bock
Eisbock • All Grain • 20 L
MY first Bock
May 3, 2010 am 07:41am
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 3.25 kg
Pilsner Malt; International Malting
Pilsner Malt; International Malting
Well modified, good attenuation.
- 1 kg
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.
- 1.25 kg
Munich TYPE II; Weyermann®
Munich TYPE II; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout
- 0.75 kg
Cara-aroma®; Weyermann®
Cara-aroma®; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Gentle, malty caramel flavors. Enhances mouthfeel. Adds deep red color. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Dunkel, Red, Vienna, Oktoberfestbier, Märzen, Maibock Ales: Irish Red, Amber, Brown, Mild
- 20 g
Perle - 8.2 AA% whole; boiled 80 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 15 g
Hallertauer Tradition - 6.0 AA% whole; boiled 40 min
Hallertauer Tradition
Fine, 'Noble'.
- 10 g
Hallertauer Tradition - 6.0 AA% whole; boiled 10 min
Hallertauer Tradition
Fine, 'Noble'.
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager W-34/70
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. 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 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.
Style (BJCP)
Category: 5 - Bock
Subcategory: D - Eisbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.078 - 1.120 |  |
| Terminal Gravity: | 1.017 | 1.020 - 1.035 | |
| Color: | 20.6 SRM | 18 - 30 | |
| Alcohol: | 6.3% ABV | 9% - 14% | |
| Bitterness: | 36.5 IBU | 25 - 35 | |
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