Bock recipe

Back in my college days, I had the pleasure of drinking large quantities of Shiner Bock before they were bought out by Gambrinus and turned into a mini-macro brewery.  From week to week, the flavors would vary as they were a small batch brewer back then with a fervent and thirsty following.  Sadly, while it’s still good, it’s not what it once was.  Back in the day, if you went more than 150 miles in any direction from Austin, you couldn’t find it anymore; now it’s on the shelf at Fred Meyer up here in Portland.

The main difference (for me) with bock beer is that it’s brewed with lager yeast.  Lager yeast needs a much lower temperature than ale yeast so I can only brew it in the wintertime.  I leave the primary fermentation bucket out in the garage while the fermentation completes, which stays around 50 degrees in the winter and keeps the lager yeasties happy.

Color
Stats
OG 1.052
FG 1.013
IBU 36
ABV 5.0 %
SRM 23
Specifics
Boil Volume 6 gallons
Batch Size 5 gallons
Yeast 75% AA
Style Comparison
Low High
OG 1.064 1.052 1.072
FG 1.013 1.013 1.020
IBU 20 36 35
SRM 14 23 30
ABV 6 5.0 7.5
Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
77.8 % 7.00 Light Malt Extract Syrup 47.6 2.8
11.1 % 1.00 Munich Dark 2.0 3.6
5.6 % 0.50 Chocolate 1.0 35.0
5.6 % 0.50 American Crystal 120L 1.1 12.0
9.00 51.6
Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
33.3 % 2.00 Hallertau Whole/Plug 3.1 6.2 45 0.225 20.9
33.3 % 2.00 Saaz Whole/Plug 3.5 7.0 20 0.148 15.6
33.3 % 2.00 Tettnanger Whole/Plug 4.5 9.0 0 0.000 0.0
6.00 36.4

Details: roast the two row grain in the oven at 350 degrees for 10 minutes.  Bring the grains to a boil in a gallon of water.  Strain the wort into the brewpot and top off.  Brew as normal.

Props, as always, to Tastybrew for their handy dandy recipe calculator.  As you can see I’m below ABV for the style but I’m fine with that.  5% ABV gets the job done for me.  I’m also a hair over the spec’d IBU but I just can’t give up my precious precious hops.