This was an interesting one on brew day. I went nuts and decided to try a number of things I heard on the Jamil Show marathon I’ve been on. Ironically since the brew day I’ve continued to listen to the show and had some clarification on some of these things and why a few problems happened and have happened in the past.
- I adjusted my brewing water using this calculator on the side of caution and only using 75% of what it recommended to get ideal water.
- I attempted using a 45 minute mash on this one and had a much more poor efficiency than I typically do despite hitting temperatures fine. I later realized I should’ve collected more wort which isn’t typically necessary in my usual 60 minute process.
- This was my first run at boiling without a lid. I’d previously boiled with a lid due to my high evaporation rates but learned a lid will cause DMS issues when pilsner is involved so I am learning not to use it.
- I boiled off a great deal of water. Again I later learned after the fact from the Jamil Show a super rigorous boil is not necessary and can cause some unwanted melanoidin formation. Luckily for me in a bock this won’t be so bad.
- The fermentation was a little slow for my liking. Again I learned from the Brew Strong show about starter sizes and why pitching rates are important and the math behind them. However with a diacetyl rest the beer seems to have fermented to my liking. Again; good thing it’s a bock I’m brewing.
- I used a teaspoon of re-hydrated Irish moss. In the past I’ve used whirfloc but I decided to try this.
At this point I’m about to cold crash the beer and lager it. I’m happy with the results and if the beer rocks I know how to do all the dastardly things about to reproduce it! However if it’s just “ok” I’ll definitely rebrew this one with lessons learned.
Update May 29, 2012: Here is how it played out:
About 3.5 gallons with an original gravity of 1.072 went in to the fermenter. The IBU calculation on the Tinseth ended up about 52 with all the lost water and the bad mash efficiency. It tastes very good I’m just not sure it’d qualify as a bock since it’s almost balanced in malt to ibu based on how it tastes. Final gravity is about 1.016 so it’s on target there. I think I’ll be calling this beer “Blood Bayou Bock” due to it’s very red color and the fact that I seriously hurt my finger washing the carboy after kegging it. I did in fact put blood, sweat and tears in to this one! Due to the process mistakes and loss to trub I got only 2.5-2.75 gallons but it’s good stuff.
Update June 4, 2012: Taste Notes
A very heavy and very dopplebock like beer. Tastes quite sweet and bitter to me. I actually find it fantastic and easily had about 20 ounces of it on day one. Beautiful head retention, mouthfeel and clarity. Definitely a challenged success I believe I could reproduce and make better.
Update September 3, 2012: Taste Notes
Opened my last sample bottle before sending this beer to Dixie Cup in Houston and Roberts Cove Germanfest Homebrew contest. Wow what a difference three months make in terms of bitterness falling out of a beer. This beer has a VERY VERY big pilsen malt sweet smell to it and a very sweet taste to it. It’s definitely malt heavy now. It really reminds me of the store purchased examples I’ve had before except not as cloying as I’ve found those.
Here is the original Gameplan as designed in Pocket Brewer:
Name: Helles Maibock
Description: Single infusion mash. Ferment at 48F until sloss then rest for 48 hours at 55F. Lager for a month. Big starter needed for all that gravity.
Post Boil Volume: 5.50
Pre Boil Volume: 6.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.068
Desired Final Gravity: 1.011
Calculated Likely ABV% Based on Specified Gravities: 7.490
Users Targeted ABV%: 6.000
Desired CO2 Volumes: 2.5
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 5.50 Based on Grains and Efficiency: @ 68% = 377 GU = 1.068
Grain: Pilsner (2 Row) Ger qty:11
Grain: Munich Malt qty:3
Grain: Vienna Malt qty:1
Hop : Magnum qty:1 at:60 mins. AA=14.00
Yeast: German Bock Lager qty:1 Max temp: 55.0 Min temp: 48.0
Style Name: Maibock/Helles Bock (Bock)
Helles Maibock Pocket Brewer XML Code»
Helles Maibock BeerXML Code»
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<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.068</OriginalGravity>
<OriginalGravityImportExport>1.068</OriginalGravityImportExport>
<FinalGravityImportExport>1.011</FinalGravityImportExport>
<FinalGravity>1.011</FinalGravity>
<BatchSize>5.5</BatchSize>
<BatchSizeImportExport>5.5</BatchSizeImportExport>
<BoilVolumeSize>6</BoilVolumeSize>
<BoilVolumeSizeImportExport>6</BoilVolumeSizeImportExport>
<CO2Volumes>2.5</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>6</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>Helles Maibock</Name>
<Style />
<Description>Single infusion mash. Ferment at 48F until sloss then rest for 48 hours at 55F. Lager for a month. Big starter needed for all that gravity.</Description>
<StyleIdExact>5A</StyleIdExact>
<StyleIdGeneral>5</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>German Bock Lager</Name>
<ProductID>WLP833</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>German Hallertauer hybrid, widely used in Germany</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>12.2</Alpha>
<AlphaText>12.2</AlphaText>
<TinsethIBUS>33</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Magnum</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>11</QuantityIO>
<VERSION>1</VERSION>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<Quantity>11</Quantity>
<PotentialSpecificGravity>1.037</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pilsner (2 Row) Ger</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>3</QuantityIO>
<VERSION>1</VERSION>
<YIELD>80.00</YIELD>
<COLOR>9.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>3</Quantity>
<PotentialSpecificGravity>1.037</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Munich Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>78.00</YIELD>
<COLOR>3.5</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>1</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Vienna Malt</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>f3d685c7-d53c-4ecb-bda4-814f63d3f441</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>
<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Helles Maibock</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>Single infusion mash. Ferment at 48F until sloss then rest for 48 hours at 55F. Lager for a month. Big starter needed for all that gravity.</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>20.8189</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>22.7115</BOIL_SIZE>
<EFFICIENCY>68</EFFICIENCY>
<FG>1.011</FG>
<OG>1.068</OG>
<CARBONATION>2.5</CARBONATION>
<HOPS>
<HOP>
<NAME>Magnum</NAME>
<VERSION>1</VERSION>
<ALPHA>12.2</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>German Hallertauer hybrid, widely used in Germany</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pilsner (2 Row) Ger</NAME>
<VERSION>1</VERSION>
<AMOUNT>4.9895</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>110.0</DISASTATIC_POWER>
<PROTEIN>11.00</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.037</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Munich Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>1.3608</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>80.00</YIELD>
<COLOR>9.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.30</COARSE_FINE_DIFF>
<MOISTURE>5.00</MOISTURE>
<DISASTATIC_POWER>72.0</DISASTATIC_POWER>
<PROTEIN>11.50</PROTEIN>
<MAX_IN_BATCH>80.00</MAX_IN_BATCH>
<POTENTIAL>1.037</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Vienna Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.4536</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>78.00</YIELD>
<COLOR>3.5</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>50.0</DISASTATIC_POWER>
<PROTEIN>11.00</PROTEIN>
<MAX_IN_BATCH>90.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>German Bock Lager</NAME>
<TYPE>Lager</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP833</PRODUCT_ID>
<MIN_TEMPERATURE>48.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>55.0</MAX_TEMPERATURE>
<ATTENUATION>73.00</ATTENUATION>
<NOTES>Produces beer that has balanced malt and hop character. From Southern Bavaria.</NOTES>
<BEST_FOR>Bocks, Doppelbocks, Oktoberfest, Vienna, Helles, some American Pilsners</BEST_FOR>
<FLOCCULATION>Medium</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>Maibock/Helles Bock</NAME>
<CATEGORY>Bock</CATEGORY>
<CATEGORY_NUMBER>5</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Lager</TYPE>
<OG_MIN>1.064</OG_MIN>
<OG_MAX>1.072</OG_MAX>
<FG_MIN>1.011</FG_MIN>
<FG_MAX>1.018</FG_MAX>
<IBU_MIN>23</IBU_MIN>
<IBU_MAX>35</IBU_MAX>
<COLOR_MIN>6.0</COLOR_MIN>
<COLOR_MAX>11.0</COLOR_MAX>
<ABV_MIN>6.3</ABV_MIN>
<ABV_MAX>7.4</ABV_MAX>
<NOTES>Can be thought of as either a pale version of a traditional bock, or a Munich helles brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors than a traditional bock. May also be drier, hoppier, and more bitter than a traditional bock. The hops compensate for the lower level of melanoidins. There is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest), but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.</NOTES>
</STYLE>
</RECIPE>
