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Autor: Betreff: Helles Bockbier Wamser Junior Member Beiträge: 34 Registriert: 15.2.2010 Status: Offline erstellt am: 18.5.2010 um 14:08   Hello my friends ... Can anyone help me? My friend has a brewery to produce 500L and invited me to a production the Helles Bockbier... I'm looking for a tasty recipe... Anyone have any to share? I found the recipe below, but I would like to count on your help ... "----------------Brauziel: 50 l helles Bockbier----------------------------------------" Malz: 15 kg Pilsener Malz 1,8 kg Cara-hell Hauptguß: 46 l. Nachguß: 39 l Maischen: Einmaischen: 60° C Eiweißrast: - Maltoserast: 62° C für 20 Minuten. 1. Verzuckerungsrast: 72° C für 40 Minuten. Abmaischen Kochzeit der Würze: 70 Minuten. Hopfengaben: 1. Hopfengabe: bei Kochbeginn 90 g Tettnanger (6 %). 2. Hopfengabe: nach 20 Minuten 90 g Spalter Select (4,2 %). Hefe: untergärige Brauereihefe. Hauptgärung: 18 Tage bei 7° C. Nachgärung: 7 Tage bei 7° C. Lagerung: 14 Wochen bei 4° C. "-------------------------------------------------------------------------- ---------------" What are the malts should be compulsorily what types? Pils, Caramel, Munich, Vienna ... And the hop's? Tettnanger, Hallertauer... Thank you for your generous attention ... Wamser tauroplu Administrator Beiträge: 10493 Registriert: 23.10.2005 Status: Online Geschlecht: erstellt am: 18.5.2010 um 14:16   Hi, Wamser, the grain bill looks quite ok but I would prolong the Maltose rest to at least 30 min. better 45 Min. when a yeast with high attenuation is used. 45 Min. with an attenuation of approx. 78% will produce a not too sweet Bockbeer. If you like it sweet just go on a 30 min. rest. Recommended yeasts could be the 2206 (Bavarian Lager), the 2124 (Bohemian Lager) or the 2042 (Danish Lager) from Wyeast. If you prefer a dry yeast the W34/70 from Fermentis is highly recommended (it is pretty much the same as the Bohemian Lager). Cheers Michael ____________________ „Lass die anderen mit Fichten- und Tannensprossen würzen, der Hopfen ist das Beste, was die Natur uns bietet.“ Aus "Das Erbe des Bierzauberers" von Günther Thömmes, Gmeiner Verlag Antwort 1 Wamser Junior Member Beiträge: 34 Registriert: 15.2.2010 Status: Offline erstellt am: 18.5.2010 um 14:28   Hi Michael... Do you have any recipe preferred? Or how would the adjusted version of this recipe... I'd like to read a little about this type of beer ...when it was created...which ingredients and other information ... Again, thank you. Maybe one day we can drink a beer, Wamser Antwort 2 tauroplu Administrator Beiträge: 10493 Registriert: 23.10.2005 Status: Online Geschlecht: erstellt am: 18.5.2010 um 14:46   Hi, Wamser, Bavarian Bockbeers (sort of Okoberfest Bier) are more malty than common Bock beers and therefore some Munich malt and/or Caramel malt is used together with certain amounts of Vienna malt (besides the main grain Pilsner malt). Tettnanger is typical for this kinda beer. The Vienna Bockbier type has a more dry taste and does not contain any Munich or Caramel malt (usually). A pale Bockbeer grain bill could be: 5700 g Pilsner malt 300 g Carahell A Bavarian style Bockbeer grain bill could be: 2000 g Munich malt 2000 g Vienna malt 1700 g Pilsner malt 300 g Carahell EDIT: you can search the recipe data base of this forum here. Please look also for Maibock. Greets Michael [Editiert am 18.5.2010 um 15:08 von tauroplu] ____________________ „Lass die anderen mit Fichten- und Tannensprossen würzen, der Hopfen ist das Beste, was die Natur uns bietet.“ Aus "Das Erbe des Bierzauberers" von Günther Thömmes, Gmeiner Verlag Antwort 3 Wamser Junior Member Beiträge: 34 Registriert: 15.2.2010 Status: Offline erstellt am: 18.5.2010 um 22:42   From Where comes your knowledge? You refer to some book reading? even in German ...I wish to buy ... I received an e-book, of a member brew-mester, and was very good Now I'd like to read types of beer and these techniques described for all beer type ... and understand well other types of German beer .... can you help me? Wamser. Antwort 4 tauroplu Administrator Beiträge: 10493 Registriert: 23.10.2005 Status: Online Geschlecht: erstellt am: 19.5.2010 um 06:48   Hi, Wamser: YES I CAN! I have read numerous websites and several books about that. My recommendation for homebrewers: Hubert Hanghofer: Gutes Bier selbst brauen, can be obtained here. Price: 14,95 Euro. Or - a bit more expensive - but really informative too: Bierbrauen, Handbuch für den Bierbrauer, by Richard Lehrl, obtainable here. Price: 29,95 Euro. Besides plenty of information concerning home brew items several information about specific beer types are described. EDIT: Ah, and try this. Greets Michael [Editiert am 19.5.2010 um 06:51 von tauroplu] ____________________ „Lass die anderen mit Fichten- und Tannensprossen würzen, der Hopfen ist das Beste, was die Natur uns bietet.“ Aus "Das Erbe des Bierzauberers" von Günther Thömmes, Gmeiner Verlag Antwort 5 pippen Senior Member Beiträge: 311 Registriert: 5.1.2009 Status: Offline erstellt am: 20.5.2010 um 12:43   Hi, There are also some good English books, for example 'How To Brew' by John Palmer, I guess it's kind of the standard book on homebrewing among American homebrewers. You can read an older edition of this book for free on www.howtobrew.com. I think it's quite a good read and additionally, the fourth chapter's on formulating recipes and about what you have to do to get a particular style. Bockbeer's described as well as far as I remember. It's helpful. There was also this article in the magazine of Homebrewer's Association called 'a beer is what you make of it', where changes in the brewing process / recipe and their influence to final beer are described (http://www.homebrewersassociation.org/pages/zymurgy/free-downloads). Antwort 6