Traditional Bock – All Grain GONE


General Info

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. 

Malts and Grains

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

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Double Decoction


Draw some of the mash, rest, and boil. Add back to main mash.

Mash Steps

# 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

Water Profile London, England

Fermentation and Aging

21 days @ 49° F
2 days @ 60° F
150 days @ 32° F

Where Eagles Dare

Date Brewed:  

Brew Day Data

  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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