Lager beers take a bit more time than ales. They also require some more specialized equipment than ales. These contraints make them a bit more special when you are able to make your own. I consider myself lucky that I have the space to add them into my line up from time to time.
With the commitment this month being to talk about bocks it could take a bit of logistics to have a bock to talk about from the home brewery. As it happens I have a bock in the cellar that I have been aging to see how age affects it.
My bock finished out at roughly 7.5% alcohol, and because this style is not a hop heavy beer, it makes a great beer for aging. Let’s look at what went into the brew for this one…
10 lbs Munich Malt
4 lbs Vienna Malt
1 lb Demerrara sugar
1 oz sterling 6%aa 60 minutes
1 oz Saaz 2.6%aa 20 min
1 oz Saas 2.6%aa 5 min
yeast WLP 833
Dough with a water to grain ratio at 1.75 with a target temperature of 120 degrees. Hold this for 20 minutes.
First decoction heat decoction to 150 degrees and hold for 30 minutes then bring to a boil and hold at boil for 15 minutes. Return to mash and bring the temp up to 140 degrees. Hold for 20 minutes.
Second decoction heat to 150 degrees for 20 minutes. Bring to a boil for 10 minutes. Return to mash for 150 degrees for 30 minutes.
Last decoction boil for 5 minutes. Return to mash to mashout at 160 degrees.
Sparge then do a 1.5 hour boil
After cooling pitch yeast. After visible fermentation store in cooler allowing to drop to between 40 to 50 degrees (I maintain roughly 45 degrees). Primary should take 2 weeks to 1 month. Move to secondary and allow beer to condition for 3 months.
Time for a pint…