Doppelbock, November 14 2010

Contemplating the frustration of having limitations with my mash tun, it occurred to me that I really don't need to make 5 gallons every time I brew (what I really want is 10).  I decided to give a try making a 4 gallon batch with a reasonable capacity of about 13.5 pounds.  A grain bill that size is easy enough to manage (stirring without spilling all over the place) but is about a pound or so too big for a multi-infusion mash. I'll opt for a single-infusion to see what's possible with a lower final yield.  Turns out that I'm just within the Doppelbock range of starting gravities (1.072-1.112) with this brew.  I figured that if I missed the mark, I would still have a Traditional Bock.

13.5 lbs. of grain in a 5-gallon Rubbermaid cooler is easy to work with.

After adding today's batch, looks like plenty of room for 2 more primaries.

Doppelbock
BJCP Category 5C. Doppelbock
4 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

5.2 lbs. Vienna
5 lbs. Belgian Pilsner
1.2 lbs. Munich
1 lb. Caramunich
1 lb. Caravienne
1 oz. Dark British Crystal
1 oz. Melanoidan
1 oz. Carafa II

Single Infusion Mash
(1 qt./lb. raised to 168°F)
Saccharification Rest at 152°F for 70 minutes
Fly-sparged 4.5 gallons at 170°F

1 oz. Tettnanger 60 min.
0.5 oz. Spalt 20 min.
1 Whirlfloc tab 15 min.

White Labs WLP830 German Lager Yeast   200ml of leftover slurry from previous week's brewing
Currently in ferment at 52°Fin the Lager Cave

OG: 1.076 @ 68°F
FG: 1.022 @ 39°F
ABV: 7.3%

German Bock, November 11, 2010

I've avoided this style considering that its on the secondary brewing list planned for lagers to be ready for Oktoberfest (priorities are typically Oktoberfest, Pilsner, Helles, and a Vienna or amber-like lager) and two, bock requires a large grain bill, beyond my mash tun's capacity.  The Lager Cave has eliminated the first barricade and with a 15 lb. limit tested during the Barley Wine brew, it was worth the shot to try to hit the target original gravity of Traditional Bock.  I settled for a grain bill of 14.5 lbs. which eliminated any possibility of doing a multi-step infusion mash.  Just 1/2 pound more and my 5-gallon Rubbermaid mash tun is busting out its plastic seams.

14.5 lbs. has its toll but at least its manageable.

After the brew day, we drove the bock over to the Lager Cave at Ed's and as you can see below, there's still room to spare (hmm, what to brew next!?).

The Lager Cave has insane space!

German Bock
BJCP Category 5B. Traditional Bock
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

9 lbs. Munich
4 lbs. Belgian Pilsner
12 oz. Caramunich
4 oz. Dark British Crystal
4 oz. Caravienne
4 oz. Melanoidan

Single Infusion Mash
(0.95 qts/lb. raised to 166°F)
Saccharification Rest at 148°F for 60 minutes
Fly-sparged 5.75 gallons at 170°F

0.45 oz. Magnum 60 min.
1 Whirlfloc tab 15 min.

Combination of 135ml of White Labs WLP833 German Bock Lager Yeast and 50 ml
White Labs WLP830 German Lager Yeast   (Fresh slurry thanks to Kara!)
Currently in ferment at 52°F

OG: 1.062 @ 70°F
FG: 1.015 @ 38°F
ABV: 6.5%