The following beer recipe is featured in the September/October 2018 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Chistopher Norris of San Jose, CA, member of the Bay Area Mashers, won a gold medal in Category 6: Strong European Lager during the 2018 National Homebrew Competition Final Round in Portland, OR. Norris' helles bock was chosen as the best among 247 entries in the category.
The following beer recipe is featured in the September/October 2018 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Chistopher Norris of San Jose, CA, member of the Bay Area Mashers, won a gold medal in Category 6: Strong European Lager during the 2018 National Homebrew Competition Final Round in Portland, OR. Norris' helles bock was chosen as the best among 247 entries in the category.
Ingredients:
- MALTS
- 10 lb. (4.54 kg) Weyermann Pilsner malt
- 5 lb. (2.27 kg) Weyermann Munich Type I
- 2 lb. (0.9 kg) Weyermann Vienna
- 4 oz. (113 g) Weyermann Acid Malt
- HOPS
- 0.5 oz. (14 g) Hallertau Magnum, 12.4% a.a. @ FWH
- 0.6 oz. (17 g) Hallertau Mittelfrueh, 4.0% a.a. @15 min
- WATER
- 39 qt. distilled water
- 5 g calcium chloride (About 0.5 g/gal.)
- YEAST
- White Labs WLP833 German Bock Lager.Two pitch packs in a 1.5 L starter, on stir plate for 24 hours.
- ADDITIONAL INGREDIENTS
- 1 mL FermCap-S added before boil
- 2 g Wyeast nutrient
- 1 tab Whirlfloc @ 15 mins before flameout
Specifications:
Yield: 6.5 US gallons (24.6 L)
Original Gravity: 1.066 (16.3° P)
Final Gravity: 1.014 (3.5° P)
ABV: 7%
IBU: 24
SRM: 7
Directions:
Mash at 150° F (66° C) for 30 minutes. Transfer wort onto FWH (collect 8 gal.). Add FermCap-S to wort in boil kettle before boil starts. Add hops, yeast nutrient and Whirlfloc 15 min. before flameout. Boil for 60 min. total, leaving 6.5 gal. Chill to 80° F (27° C) using immersion chiller. Bubble pure O2 for 1 min. Cold crash to 45° F (7° C). Pitch yeast and allow temperature to rise to 50° F (10° C). Continue fermentation at 50° F (takes 2–3 weeks). When beer reaches FG, cold crash to 35° F (2° C). Dissolve 7 g gelatin in 250 mL hot water. Add gelatin mixture and rock gently to mix. Lager at 35° F for 30 days. Transfer to 5 gal. corny keg and force carbonate to 2.3 vol. (4.6 g/L).
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