The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Goatee Bock

Oh Boy, can you say M-A-L-T-Y This stuff is like liquid bread, Very smooth and Sweet, but not cloying.....The judicious use of the roast malts allows such a low hopping rate without having a Sickeningly sweet Beer, Decoction Mashing is well worth it......

Brewer: Aaron Moore Email: aaronm@visi.com
Beer: Goatee Bock Style: Bock
Type: All grain Size: 5 gallons
Color:
50 HCU (~22 SRM)
Bitterness: 21 IBU
OG: 1.067 FG: 1.018
Alcohol: 6.3% v/v (5.0% w/w)
Water: Carbon filter to remove Chlorine
Grain: 3 lb. German Pilsner
7 lb. German Munich
4 oz. Dextrine malt (Cara-Pils)
1 lb. Belgian CaraMunich
2 oz. Belgian Special B
4 oz. American chocolate
Mash: 79% efficiency
Ok, here is the not so fun part, Mash in at 140° With 11 quarts to stabilize at 125° Hold for 30 mins, Draw off 6 quarts of very thick mash and slowly bring to a boil, watch for scorching, return decoction to main mash, this should raise to 145° or so, hold for 45 mins, than draw of 4 quarts of medium thick mash i.e. 50% liquid, and bring to a boil, do not boil, add back to main mash this should bring temp to low 150° 's hold for 45 min. Decoct Six Quarts of very thin, watery mash for last decoct bring to boil, and add back in should shoot for high 150° 's hold untill conversion (won't be long) probably 30 mins max, bring to 165° for ten minutes for mash out.
Boil: 60 minutes SG 1.056 6 gallons
1 tsp Irish Moss last 15 mins of boil
Hops: .5 oz. Hallertauer Hersbrucker (3% AA, 60 min.)
.75 oz. Tettnanger (4.7% AA, 60 min.)
.25 oz. Tettnanger (4.7% AA, 45 min.)
Yeast: Brew Tek Northen German Lager in 500mL starter
Log: ferment at 50° for 20 days, rack to secondary, ferment for 14 days at 40, Keg and lager for another month at 34°
Carbonation: Forced CO2 in keg
Tasting: Oh boy malty and smooth, deceptively strong, sweet without being cloying, ever so slightly chocately nice beer, I will change the yeast next time, go for a less attenuating strain, try to finnish at 1.022 or higher, this beer a wee- bit thin, but oh that malt. The use of roasted grains, at these levels, makes in Mandatory to reduce your hops, otherwise beer will be too bitter.

Recipe posted 01/19/99.