Sommerbock
Helles Bock
Another light lager for the summer months that will utilize a harvested lager strain that fermented Helles Bock and Doppelbock V2. While German Pils is fermenting I want to get another beer started to keep up with the summer. This should be a crisp, light lager that is easy drinking but still flavorful.
Ingredients
Malts
7.5 lbs Pilsner Malt
3.5 lbs Vienna Malt
1 lb Munich Malt
8 oz Melanoiden Malt
8 oz Carapils Malt
Hops
2.7 oz Hallertauer Mittelfrüh Hops (4.5% AA)
Yeast
WLP833 German Bock Lager Yeast (harvested)
Other
15 drops FermCap
0.5 tsp Yeast Nutrient
1 tablet Whilfloc
1 Campden Tablet (water additive)
Brewing Instructions
1. Heat 5.2 gallons of strike water to 159°F
2. Add 5.2 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 4.0 gallons of water to 170°F for lautering
6. Extract first runnings into boil kettle
7. Add 4.0 gallons water and vorlauf
8. Extract second runnings into boil kettle
9. Total wort volume should be 7.36 gallons (7.25 actual)
10. Bring water to a boil and wait for the hot break
11. Begin boil
12. At 0 minutes add 15 drops FermCap to reduce foaming
13. At 15 minutes, add 1 oz Hallertau Middelfrüh hops
14. At 50 minutes, add one tablet Whirlfloc
15. At 50 minutes, add 1/2 tsp of yeast nutrient
16. At 50 minutes, add 1.7 oz Hallertau Middelfrüh hops
17. At 60 minutes, chill the wort to approx. 68°F
18. Aerate with pure oxygen for 1 minute
19. Move to the primary fermenter (6.0 gal actual)
20. Pitch yeast
21. Ferment at 52°F for 14 days
22. Ferment at 60°F for 7 days
23. Lower temperature to 34°F over 7 days
24. Rack to secondary and lager at 34°F for 14 days
25. 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