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Corsair Bock

Going for a Munich Dunkel and over shot my OG so
I got Bock-That's OK too

Brewer: lmk/ Red Road Brewing Email: leonardking@att.net
Beer: Corsair Bock Style: Bock
Type: All grain Size: 3.5 gallons
Color:
49 HCU (~22 SRM)
Bitterness: 32 IBU
OG: 1.068 FG: 1.016
Alcohol: 6.7% v/v (5.3% w/w)
Water: Tap,bottled drinking and some distilled
Grain: 6 lb. German Munich T1 (Weyer)
4 oz. German Wheat malt (Weyer)
4 oz. German Melanoidin (Weyer)
8 oz. German CaraMunich 3
2 oz. German CaraAroma
2 oz. German CaraFa 3
Mash: 90% efficiency
124' 30 mins
142' 20 mins
150' 25 mins
154' 20 mins
172' 5 mins
Slow, almost stuck sparge.
Just waited it out.
Long day.
Boil: 75 minutes SG 1.050 4.75 gallons
Moss and
nutrients
15 min. boil
Hops: .5 oz. Perle (7.7% AA, 60 min.)
.25 oz. Saaz (2.7% AA, 30 min.)
.50 oz. Saaz (2.7% AA, 15 min.)
Yeast: Slurry from prev. batch

WLP833 German Bock Lager Yeast (Ayinger Brewery)
From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.
Attenuation: 70-76%
Flocculation: Medium
Optimum Fermentation Temperature: 48-55°F
Alcohol Tolerance: Medium-High
Log: I'll lager this one 'till
the fall see what happens.
Carbonation: Bottle

Recipe posted 05/18/08.