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Helles in a Hand Bock-sket (previous recipes)


bock-sket.JPGThis is the Previous Recipe page for Helles in a Hand Bock-sket ... 

Award Winner!!! 2nd Place Best Of Show 2013 Arapahoe County Fair Battle of the Homebrews.

 I declared that I was going to try to brew all-grain batches in  all the BJCP Categories that I have not brewed in (see SheppyBrew Styles). Category 5 Bock was one of those missing styles because I had not brewed an all-grain version.

Helles in a Hand Bock-sket is my Bock category recipe from the 5A. Maibock/Helles Bock subcategory.

The recipe is very simple, using only German Pilsner and Munich malts along with some Magnum hops for bittering. It uses harvested WLP830 German Lager yeast from Khazad-dûm Black Lager, and is the conclusion of my German lager trilogy.

The result will be a big, rich, clean, smooth light colored beer. I am planning on brewing this early March and should be trying it by June. I hope to put some of this away to age and try from time to time.

You can read more about this beer on my blog by checking out:


Not that anyone will buy any, but I created a bumper sticker in my Zazzle store for this beer. I shared this page on the SheppyBrew facebook page with a comment "Will drink in May". One of my facebook friends noted that "Will drink in May" sounded like a statement or like and event. It reminded her of "will work for food" only not "so sad or needy". She thought I should make a bumper sticker.

So I did. Feel free to visit my Zazzle Store and purchase one:

Or don't ... either way.


Entered this beer into the 2013 Arapahoe County Fair Battle of the Homebrews. It got 2nd place in the Best Of Show competition, which makes me very happy.

Helles in a Hand Bock-sket --- Batch 1

Mailbock/Helles Bock
Batch Size
5.50 gal
All Grain
Boil Size
7.76 gal
Brewhouse Efficiency
Boil Time
90 minutes

Recipe Characteristics

Recipe Gravity
1.070 SG
Estimated FG
1.014 SG
Recipe Bitterness
33.7 IBUs (Rager)
Alcohol by Volume
7.3 %

Recipe Color
7.1 SRM

Measured OG:

Measured FG:

Measured ABV:


3.00 gChalk (Mash 60.0 mins)Water Agent1-
9 lbsPilsner (2 Row) Ger (2.0 SRM)Grain265.5 %
4 lbs 12.0 ozMunich Malt (9.0 SRM)Grain334.5 %
0.625 ozMagnum [14.70 %] - Boil 55.0 minHop433.7 IBUs
1.00 tspYeast Nutrient (Boil 15.0 mins)Other5-
0.25 tspIrish Moss (Boil 10.0 mins)Fining6-
1.0 pkgGerman Lager (White Labs #WLP830) [35.49 ml]Yeast7-
5.00 mlClarity-Ferm (Primary 2.0 weeks)Fining8-

Mash Profile

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 17.19 qt of water at 163.7 F152.0 F60 min

Batch sparge with 2 steps (1.23gal, 3.88gal) of 168.0 F water 
Recipe Notes 
Adding 3g CaCO3 to get close to Munich water profile in Beer Smith.
Use harvested yeast from Khazad-dûm Black Lager.
A week before brewing, make a 3 liter starter. Let ferment out, cool, decant, and make another 3 liter starter with the resulting yeast.
Cool wort to below 55 degrees before pitching.
Ferment for 2 weeks as close to 55 as possible. After 2 weeks, let temperature rise into mid to upper 60s for a week.
Let condition at least 2 months.

Brewing Record

Brew Date:

Strike Temp:
Mash Temps:
152 up to 156 down to 150 after 2 hours
Pre-boil OG
1.060 (1.056 SG)
Pre-boil Vol
7.25 (7.76 gal)
Actual Mash Efficiency

Pitch Temp

Day 1: 50 degrees quick start.
Day 3 - 5: 55 degrees active.
Day 6: 58 degrees slowing down

Brewing Notes:03/06/2013 esheppy
Bought ingredients today. 
03/17/2013 Brew Day (yesterday) esheppy
Brewed this up. No issues. Hit all the numbers about perfect. Fermenting in 5.5 better bottle in an ice bath. 
03/22/2013 esheppy
Fermentation started off quick right around 50 degrees. It did rise up to 55ish for its most active fermentation. Today, the kraussen is starting to fall and the beer is at 58 degrees. Today or tomorrow I will remove it from the cold water bath and let it rise into the low 60s. 
03/23/2013 esheppy
Took a gravity reading. Is higher than I expected ... around 1.024. I took out of the water and am letting it heat up to ale temps. Sample tasted real good. Obviously a bit sweet, but pretty good.
03/26/2013 esheppy
Took another gravity reading. Am at 1.018 now, which is much more respectable. 
03/30/2013 esheppy
Put this in secondary to make room in the bigger BB for Buckwheat. FG down to 1.014, which means I am at about 7.4%ABV. I added in about an ounce of table sugar to hopefully help scrub O2. Sample tasted awesome. 
04/06/2013 esheppy
Kegged today. I am calling the FG 1.013. Sample was a beautiful gold. Nice and clear. Very malty. Cannot taste the alcohol. 
05/01/2013 esheppy
Put the keg outside in the snow to help chill a bit. Don't have space in the keggerator, so I will have to ice this keg, but for today, Mom Nature is helping out. 
05/01/2013 esheppy
Had some through my picnic tap. I am not going to lie. I love this beer. Smooth and creamy. Lots of bready Munich malt flavor and aroma. Rich and sweet to begin. Enough flowery hops and bitterness to give some balance. Hands down the best Maibock I have ever had. 
07/15/2013 esheppy
Sent some to the Arapahoe County fair. Might be a bit old to do well, but I guess we will see. Last time I tasted a bottle I still thought it tasted good. 
07/30/2013 esheppy
I guess the beer was not too old to do well. I got 2nd place in the Best Of Show round at the Arapahoe County fair. Awesome. 
06/14/2015 esheppy
Didn't realize I had one. Wasn't expecting it to be very good, but it was not bad at all. 

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