Search BrewingKB



Home Brewing Articles

General Brewing

  • Homebrewing
    Discuss your brewing techniques, brewing styles, and any tips you might have. Use our community to ask about these things as well.
  • Bottling
    Tips and tricks to finding a home for your beer.
  • Equipment
    Show off your equipment, share tips on maintaining and sanitizing.
  • Terms
    Common home brewing terms and jargon for the new home brewer.

Recipes

  • Homebrew Recipes
    Share your recipes and comment on other's recipes that you try.
  • Beer Related Recipes
    Do you have a good recipe that uses beer (or wine)? Know of any good marinade's? Let us know about them here.

Alternative Brewing

  • Brewing Cider
    Techniques for brewing cider. Tips, tricks, questions, they all go here.
  • Wine
    The art of distilling wine. Discuss tricks to the trade, your successes (or failures), and the joy of distilling wine.
  • Mead
    A wine made from fermented honey and water. Discuss brewing this favorite of the Romans and Greeks.

Home Brewing Community

  • The Pub
    A place to discuss things not about brewing, beer, wine, etc. This is a place to get to know our other members outside of our shared enjoyment of home brewing.
  • Beer / Wine Talk
    Talk about your favorite beers and wines (and meads and ciders, etc) with other beer and wine lovers.

Brew Market

  • Selling Brewing Stuff
    Whether its equipment or ingredients, if you need to get rid of some of your brewing stuff, do it here.
  • Buying Brewing Stuff
    Why pay regular price when you can request what you need from our brewing community?
"My-bock"

Pages: 1

"My-bock"

This is based on a recipe for a:

15 gallon boil
13 gallon batch
88% efficiency
Adjust up or down from there in calculators

20# Wyerman or other german pilsner
5# munich
4# vienna

1 oz magnum 60
1 oz saaz 45

Wlp0830 2 gallon starter
OG 1.069 (I hit 1.071)
FG  1.014 ( I hit 1.012)

Mash @ 149 for 90 minutes
Mashout @ 168 10 minutes

Boil for 90 minutes minimum for good DMS evap

Pitch starter at 50deg

Ferment 50 deg 3-4 weeks until fully attenuated.

D-rest (just to make sure, not really necessary with cold pich and full attenuation) 48 hours

Lager for 8 weeks

Prost!

 

Pages: 1

Post Your Reply