12 gallons total - 9 gallons will be fermented with WLP833 German Bock Lager yeast.
The other 3 gallons will be fermented with Mangrove Jack's dry M84 Bohemian Lager yeast:
Bohemian Lager is a classic bottom-fermenting, continental lager strain that produces elegant, well balanced beers. Bohemian Lager Yeast is characterized by its dry and clean palate, typical of traditional Czech brewing. This strain confers smooth, subtle yeast characteristics with muted fruit notes, resulting in refreshingly crisp lagers with expressive hop character. While rich and chewy, the beers fermented with this strain will not be sweet, but may have an elusive sweet malt flavor in the aftertaste. Lagering periods as short as 4 weeks may produce acceptable beer, but allowing beer to lager 6-8 weeks will result in beer that is richer, smoother, with a more refined aroma and flavor.
Suitable for German/ Bohemian Pilsners, all lager styles, German Bocks and more.
Curious to see how the small batch turns out with the dried yeast - new on the market.
Hit all temps during the decoction: 124/148/156. No mash out. Had to sparge in two batches to get pre-boil volume.
Mangrove Jack yeast was a dud. No activity after 4 days - pitched Wyeast Munich II to save it. 1.016.
Tasted thine hydrometer sample for the main batch. Good balance at the 1.018 reading.
Iron Maiden influenced name #1.
| Amount | Malt/Grain | % |
|---|---|---|
| 18.00 pounds | German Light Munich Malt | 51.8% |
| 13.25 pounds | German Pilsen Malt (2-Row) | 38.1% |
| 1.25 pounds | Belgian Aromatic Malt | 3.6% |
| 1.25 pounds | German CaraHell (Light Crystal) Malt | 3.6% |
| 0.50 pounds | German Chocolate Wheat Malt | 1.4% |
| 0.50 pounds | Crystal Malt 80L | 1.4% |
| 34.75 pounds | Total Grain Weight | 100% |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 1.40 ounces | Magnum | 60 min | 11.6% | |||
| 1.40 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Amount |
|---|---|---|---|
| German Bock Lager | White Labs | WLP833 | 5000 ml |
Draw some of the mash, rest, and boil. Add back to main mash.
| # | Name | Time | Temp. | Description |
|---|---|---|---|---|
| 1 | Protein Rest | 35 min. | 122°F | Add water at 126° F / 52° C |
| 2 | Saccharification | 20 min. | 147°F | Decoct 30% of mash, rest for at least 10 minutes, and boil |
| 3 | Saccharification | 20 min. | 158°F | Decoct 15% of mash, rest for at least 10 minutes, and boil |
| 4 | Mash Out | 10 min. | 168°F | Heat to 168° F / 75° C for at least 10 minutes |
Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.
| Date Brewed: | |
|---|---|
| Brewer/Assistant: |
| Target | Actual | Notes | |
|---|---|---|---|
| Strike Water Amount: | 11.6 | ||
| Strike Water Temperature: | |||
| Mash Temperature(s): | |||
| Mash Time: | |||
| Sparge Water Amount: | 9 | ||
| Sparge Water Temperature: | |||
| Pre-Boil Gravity: | |||
| Pre-Boil Amount: | 13.2 | ||
| Post-Boil Amount: | 12 | ||
| Boil Time: | 90 | ||
| OG: | 1.076 / 18.4° P | ||
| Mash PH: | |||
| Boil PH: | |||
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