After attending the Lager Summit at Urban Chestnut and listening to Florian Kuplent talk about brewing Bock beers, I feel inspired to brew a Dunkles Bock. I am pushing the timing on lager time to have this ready for the Boil but Florian seemed to think a long lager is not as important as it used to be. We shall see.
This higher abv beer might not be a great idea for the Crawfish Boil but I think it will be a good addition. We need another dark beer for this event. One keg might lager until Oktoberfest.
Description: A dark, strong, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.
History: Originated in the Northern German city of Einbeck, which was a brewing centre and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect, and was thus only used after the beer came to Munich. “Bock” also means “Ram” in German, and is often used in logos and advertisements.
April 13, 2019
- 13.75 lbs. Vienna
- 12 lbs. Dark Munich
- 3 lbs. Aromatic Munich
- 2 lbs. Pale Wheat
- 1 oz. Perle pellet 8.9% – 60 mins.
- 1 oz. Perle pellet 8.9% – 30 mins.
- 1 oz. German Tradition pellet 6% – 10 mins.
Wyeast 2352 Munich Lager II
From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt-driven lagers.
ATTENUATION 72 – 74
TEMPERATURE RANGE 52 – 62
(Note: BeerSmith does not have this yeast in the system. Used 2308 Munich Lager for the recipe)
- Strike 10g @ 158F
- Mash in 148F 30′
- Decoction 1- 3g raise to 158F for 20′
- Bring Decoction 1 to boil for 10′
- Recombine @ 157F for 45′
- Decoction 2- 3g raise to boil for 10′
- Recombine @ 168F mashout
- Sparge 15g
- Collect 16g
Hops per above schedule
Irish Moss (leaf form)
Sanitize chiller, hoses and pump during boil.
Quantity seemed high. Boiled a bit longer BUT SHOULD HAVE BOILED ANOTER 15 TO 30 MINUTES. Collected too much in anticipation of boiling a lot off like we have been consistently doing. Ended with almost 13 gallons in fermenter. Pumped from driveway directly to fermenter by basement fridge. Oxygenated and pithed yeast. Moved fermenter into refrigerator.
Miss on OG – 1.062
Pitched a lot of good yeast. Should still end up around 6.5%.
Nice dark brown color. I resisted adding any Chocolate, Carafa or similar dark malts in hopes the Dark Munich and Aromatic Munich malts would be enough. Glad I held out.
Originally planned a step mash with mash tun on the burner but did not want to risk lifting it up onto the table. Then planned a single decoction but after talking to Tom went with the standard double decoction that works so well on his German beers.
Everything went very smooth. Was an extremely enjoyable brew day.
Was joined by Tom and Sam in the morning (thankfully. Needed his input on double decoction). They had to leave at 11:30 but was joined by Peanut Man Alan and Rob. Paul came by toward the end. The deal was that no beers could be opened until the partial keg of Redcoat and partial keg of Scottish Stout kicked. Mission accomplished!
May 1, 2019
Racked from secondary to 2, 5 gallon and 1, 2.5 gallon kegs. Finished out nicely, however, since I had a miss on the OG, the abv for this beer falls below the range for this style.
FG – 1.016 = 6% abv
Going to have to be good enough. Sample tastes great. Lots of Munich malt flavor with a hint of alcohol heat popping through. All 3 kegs going right into the refrigerator.