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Mueller Bock
| Brewer: | Pot of Grass Productions | Email: | - | |||||
| URL: | http://www.potofgrass.com | |||||||
| Beer: | Mueller Bock | Style: | Bock | |||||
| Type: | All grain | Size: | 25 liters | |||||
| Color: |
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Bitterness: | 24 IBU | |||||
| OG: | 1.064 | FG: | 1.018 | |||||
| Alcohol: | 5.9% v/v (4.6% w/w) | |||||||
| Water: | Canberra (Australia water) | |||||||
| Grain: | 2.5kg Barrett and Burston Ale 3kg Weyermaan Munich 750g Weyermann Carared 500g Barrett and Burston Dark Xtal 200g Thomas Fawcett pale Choc |
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| Mash: | 75% efficiency | |||||||
| Long mash (90 minutes) maninly because I was roasting a chicken at the same time... Did it inside which led to great temperature holding. Struck at 80° Mash at start 68° 90 minutes later it was at 65° |
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| Boil: | 90 minutes | SG 1.064 | 25 liters | |||||
| Whirlfloc (irish moss) added at 15 minutes to flame out | ||||||||
| Hops: | 60g Hallertauer Mittlefru (4.5% AA, 90 min.) | |||||||
| Yeast: | Rehydrated Saflarger w-34. Decided to use a dry yeast for two reasons: 1) Malt flavours should be dominiant over any larger esters 2) I wanted to brew today and didn't have the time to start a starter... | |||||||
| Log: | Fermented at 11-13 degrees, dicetyl rest for 48 hours at around 14 degrees (was hard to get it very warm, cold weekend in Canberra) then rack to a secondary. Two days in secondary at 11 degrees then dropped to 3 degrees for a week and 0.5 degrees for 5 days. Racked to bottling bucket, let warm to 12 degrees then bottled. Reason for racking before raising the temperature was to try to leave some chill haze protiens in the secondary... | |||||||
| Carbonation: | 2.2 volumes | Corn Sugar: 84.6g for 21 liters @ 10°C | ||||||
| actually let it sit on the carb sugar for about 2 hours to raise the temperature a bit before bottling | ||||||||
| Tasting: | Still gassing up but bloody brilliant before bottling.. Malty, slight red tinge from the carared. | |||||||
Recipe posted 05/11/06.
