Helles in a Hand Bock-sket (previous recipes)

 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: http://blog.ericshepard.com/search/label/Hand%20Bock-sket



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: http://www.zazzle.com/will_drink_in_may-128047045716631474

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.

See 2013 HomeBrew Results.pdf

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.
Keg. 
Let condition at least 2 months.

Brewing Record

Brew Date:		3/16/2013		Strike Temp:		168
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		85%		Pitch Temp		50
Fermentation
Day 1: 50 degrees quick start.
Day 3 - 5: 55 degrees active.
Day 6: 58 degrees slowing down