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double bock recipe

November 9, 2009 Leave a comment Go to comments

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=132 wyeast  2206  Bavarian Lager

http://www.whitelabs.com/beer/strains_wlp833.html White Labs Liquid Yeast, WLP833, German Bock Yeastexamples
http://beertools.com/html/recipe.php?view=4380

 

http://beertools.com/html/recipe.php?view=3629

http://beertools.com/html/recipe.php?view=3419

http://beertools.com/html/recipe.php?view=2236

mash schedule:
mash in and heat to 104 – rest and decoct to 140 (140 – 104)/(212-104) = 36/108 = .33
140 beta rest for 30 minute rest – decoct to 158 (158 – 140)/(212 – 140) = 18/72 = .25
rest at 158 30 minutes
drain
then boil

It is recommended to raise mash temperature at rate of 2 to 4 degrees F per minute. So to go from 104 to 212 should take 27 minutes or more, to go from 140 to 212 — 18 or more minutes.

In addition, the decoction needs a saccrification rest prior to first boil, rest decoction at 158 for 20 minutes.

heat to 104 = 15 minutes
beta conversion (decoction 1 target 140 F) = heat 10, beta 15, heat 5, alpha 15, heat 12 and boil 13
alpha conversion (decoction 2 target 158 F) = rest 10, heat 5, rest 10, heat 13, boil 17
alpha rest
mash = 15 + 65 + 40 = 120 minutes

Double Decoction for Bocks

Double Decoction for Bocks

or

heat to 140 = 45 minutes
decoction target 158 = heat, alpha rest, boil = 20 + 15 + 20 (or more) = 55 minutes
mash = 100 minutes
then boil

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