Archive for the ‘double bock’ Category

double bock recipe

November 9, 2009 Leave a comment wyeast  2206  Bavarian Lager White Labs Liquid Yeast, WLP833, German Bock Yeastexamples

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
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


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

Categories: double bock, recipes

double bock style research

November 7, 2009 Leave a comment

clean lager yeastbronze to brown color, fluffy white head and bready malt aroma, leaves a rich, warming feeling and subtle spicy flavors.Bock is the German word for “billy goat”

Harrington, Metcalfe and Caramel 60 malted barely is used to obtain that gorgeous mahogany color and intense flavor. The malt character is balanced with a subtle piney, citrus hop note from the Tettnang Tettnanger and Tettnang Hallertauer hops

from BJCP guidelines Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Noble hops. Water hardness varies from soft to moderately carbonate. Clean lager yeast. Decoction mashing is traditional.

The decoction brewing method gives bocks and double bocks their unique malt flavors, with less coming from the grains. Decoction develops the maltiness by creating melanoidins in the wort. Melanoidins are created when the wort boils, so extending the boil is called for.

There are some ingredients that remain constant for the style. The malt bill generally contains some percentage of Munich malt which contributes to the malty depth and color of the style.

Noble German hops should also be used even though the hop character of bocks are generally downplayed. Finally, a lager yeast with lower flocculating tendencies should be used so it can survive in the high gravity wort.


Categories: double bock, style