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Mueller Bock

Brewer: Pot of Grass Productions Email: -
URL: http://www.potofgrass.com
Beer: Mueller Bock Style: Bock
Type: All grain Size: 25 liters
Color:
52 HCU (~23 SRM)
Bitterness: 24 IBU
OG: 1.064 FG: 1.018
Alcohol: 5.9% v/v (4.6% w/w)
Water: Canberra (Australia water)
Grain: 2.5kg Barrett and Burston Ale
3kg Weyermaan Munich
750g Weyermann Carared
500g Barrett and Burston Dark Xtal
200g Thomas Fawcett pale Choc
Mash: 75% efficiency
Long mash (90 minutes) maninly because I was roasting a chicken at the same time... Did it inside which led to great temperature holding. Struck at 80°
Mash at start 68°
90 minutes later it was at 65°
Boil: 90 minutes SG 1.064 25 liters
Whirlfloc (irish moss) added at 15 minutes to flame out
Hops: 60g Hallertauer Mittlefru (4.5% AA, 90 min.)
Yeast: Rehydrated Saflarger w-34. Decided to use a dry yeast for two reasons: 1) Malt flavours should be dominiant over any larger esters 2) I wanted to brew today and didn't have the time to start a starter...
Log: Fermented at 11-13 degrees, dicetyl rest for 48 hours at around 14 degrees (was hard to get it very warm, cold weekend in Canberra) then rack to a secondary. Two days in secondary at 11 degrees then dropped to 3 degrees for a week and 0.5 degrees for 5 days. Racked to bottling bucket, let warm to 12 degrees then bottled. Reason for racking before raising the temperature was to try to leave some chill haze protiens in the secondary...
Carbonation: 2.2 volumes Corn Sugar: 84.6g for 21 liters @ 10°C
actually let it sit on the carb sugar for about 2 hours to raise the temperature a bit before bottling
Tasting: Still gassing up but bloody brilliant before bottling.. Malty, slight red tinge from the carared.

Recipe posted 05/11/06.