Herbstbock
Dunkles Bock
This bock will be slightly stronger and darker for the upcoming fall months. Herbst means Fall in German so I figured the title was fitting. I have been wanting a little more of the roasty, bready flavor in the beer after Sommerbock so I figured I would go big and make a Dunkles Bock.
Ingredients
Malts
8.5 lbs Pilsner Malt
4.5 lb Munich Malt
2 lbs Vienna Malt
1 lb Melanoiden Malt
4 oz Carapils Malt
2 oz Carafa III
1.5 oz Carafa II
Hops
3 oz Hallertauer Mittelfrüh hops (4.5% AA)
Yeast
1 package WLP833 Belgian Ale Yeast
Other
15 drops FermCap
0.5 tsp Yeast Nutrient
1 tablet Whilfloc
1 Campden Tablet (water additive)
Brewing Instructions
1. Heat 5.5 gallons of strike water to 160°F
2. Add 5.5 gallons of water to the mash tun
3. Add all grains to mash tun and confirm temperature of ~150°F
4. Steep grains for 60 minutes
5. While steeping, heat 4.2 gallons of water to 170°F for lautering
6. Continuous sparge into boil kettle
7. Total wort volume should be 7.36 gallons (7.3 actual)
8. Bring water to a boil and wait for the hot break
9. Begin boil
10. At 0 minutes add 15 drops FermCap to reduce foaming
11. At 0 minutes, add 1 oz Hallertau Middelfrüh hops
12. At 50 minutes, add one tablet Whirlfloc
13. At 50 minutes, add 1/2 tsp of yeast nutrient
14. At 50 minutes, add 2 oz Hallertau Middelfrüh hops
15. At 60 minutes, chill the wort to approx. 68°F
16. Aerate with pure oxygen for 1 minute
17. Move to the primary fermenter (x.x gal actual)
18. Pitch yeast
19. Ferment at 52°F for 14 days
20. Ferment at 60°F for 7 days
21. Lower temperature to 34°F over 7 days
22. Rack to secondary and lager at 34°F for 14 days
23. Package and carbonate
Yeast Starter
1. Add 3L of water to Ehrlenmeyer Flask
2. Add 6 oz Extra Light Dry Malt Extract
3. Begin boil
4. Add 2 drops FermCap to reduce foaming as needed
5. At 10 minutes, chill wort to 72°F
6. Add stir bar to wort
7. Pitch yeast
8. Place on stir plate
9. Allow yeast to multiply for 24 hours
10. Chill to 36°F for 18 hours