Ingredients
This is a 5 gallon batch, designed for a 1.100 OG assuming 75% mash efficiency. IBUs clock in around 26.
| 15lbs. Munich Malt |
| 2.5lbs. Crystal 20 Malt |
| 2lbs. Chocolate Malt |
| 2oz Fuggles (4.5%AA) |
| 1oz Kent Goldings (4.5%AA) (dry hop) |
| WLP933 German Bock Liquid Yeast |
Mash Method
May 2, 2010
So a main characteristic of a bock is that it should have notes of caramel and toastiness from melanoidins produced from a) a longer boil, and b) something called decoction mashing. Decoction mashing is a type of mash in which you remove ~1/3 of the grist (wort included), set it in a pot and boil it. You then return that grist to the mash, mix, and repeat.
Well, we didn't remove a full third; we only took 3-4 pounds (three separate times) for decocting. You'd think that raising these parts of the mash to that high a temperature would denature the enzymes and thus ruin your mash. However, because there remains such a larger majority of the grist in the mash, you maintain enough enzymatic activity to convert your whole mash.
We were able to maintain a mash temperature of 147-151°F for an hour.
Lautering was a problem, however. Our false bottom was not positioned properly inside the tun, so we had a bit of a stuck lauter/sparge. Overall it took us over an hour to get almost 6 gallons into our boil pot. Eesh. Note: construct a new/better false bottom with legs!
Brew Method
May 2, 2010
We began directly heating our first runnings in order to produce more caramelly melanoidins typical of a bock. We achieved our hot break and then began our boil countdown.
T=60min
Added 0.5oz Fuggles (4.5%AA)
T=45min
Added 1.5oz Fuggles (4.5%AA)
T=30min
Added 1oz Kent Goldings (4.5%AA)
T=15min
Added 1 tspn Irish Moss
T=0min
Killed the heat and hooked up the counterflow chiller. As with last time, our gravity runnings coming out were not what we'd hoped, though they were considerably better. Our OG was 1.080, representing an overall efficiency of 60%. We ponder whether our problem lies in unmeasured/controlled mash pH, or also whether the stuck sparge played a factor in retaining sugars. This is something we'll have to further research.
Fermentation
May 2, 2010
Threw the primary fermenter in the basement fridge, which is currently running at 48°F.
Bottling
Notes
- Construct new false bottom with legs
- Test mash pH for effects on efficiency.
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