Helles in a Hand Bock-sket (previous recipes)
This 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: 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.
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.
| Helles in a Hand Bock-sket --- Batch 3 |
| Style | Mailbock/Helles Bock | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 6.57 gal | |||
| Brewhouse Efficiency | 68.00 | Boil Time | 60 minutes |
Recipe Characteristics
| Recipe Gravity | 1.069 SG | Estimated FG | 1.015 SG | ||||
| Recipe Bitterness | 33.1 IBUs (Rager) | Alcohol by Volume | 7.2 % | ||||
| BU : GU | 0.481 | ||||||
| Recipe Color | 6.6 SRM |
| |||||
| Measured OG: | 1.069 | Measured FG: | 1.012 | ||||
| ADF: | 82 | Measured ABV: | 7.6 |
Ingredients
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 7.67 gal | Denver, Colorado | Water | 1 | - | - |
| 4.00 g | Chalk (Mash) | Water Agent | 2 | - | - |
| 1.00 g | Baking Soda (Mash) | Water Agent | 3 | - | - |
| 12 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 4 | 80.0 % | 0.94 gal |
| 3 lbs | Munich Malt (9.0 SRM) | Grain | 5 | 20.0 % | 0.23 gal |
| 1.000 oz | Magnum [10.90 %] - Boil 40.0 min | Hop | 6 | 33.1 IBUs | - |
| 1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 7 | - | - |
| 1.00 tsp | Yeast Nutrient (Boil 15.0 mins) | Other | 8 | - | - |
| 1.0 pkg | German Lager (White Labs #WLP830) [35.49 ml] | Yeast | 9 | - | - |
| 0.50 tsp | Gelatin (Bottling 5.0 days) | Fining | 10 | - | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Saccharification | Add 30.69 qt of water at 160.5 F | 152.0 F | 45 min |
| Heat | Heat to 158.0 F over 10 min | 158.0 F | 15 min |
| Mash Out | Heat to 170.0 F over 7 min | 170.0 F | 10 min |
If steeping, remove grains, and prepare to boil wort
Use floor malted German Pilsner malt.
Adding water salts to get close to Munich water profile in Beer Smith.
Ca=87,Mg=8,Na=31,SO4=51,Cl=23,HCO3=211
Use harvested yeast from lower ABV lager.
A day or two before brewing, make a 6 cup starter.
Cool wort to below 55 degrees before pitching.
Ferment for 1 week as close to 55 as possible. After 1 week, let temperature rise into mid to 60s for a week.
Keg. Adding geletin into .5 cups of water once chilled.
Let condition until may.
Brewing Record
| Brew Date: | Strike Temp: | |||||
| Mash Temps: | ||||||
| Pre-boil OG | (1.061 SG) | Pre-boil Vol | (6.57 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
| Day 1: | ||||||
| Day ... | ||||||
| Day ... | ||||||
| Helles in a Hand Bock-sket --- Batch 2 |
| Style | Mailbock/Helles Bock | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 7.77 gal | |||
| Brewhouse Efficiency | 75.00 | Boil Time | 90 minutes |
Recipe Characteristics
| Recipe Gravity | 1.070 SG | Estimated FG | 1.015 SG | ||||
| Recipe Bitterness | 33.8 IBUs (Rager) | Alcohol by Volume | 7.2 % | ||||
| BU : GU | 0.486 | ||||||
| Recipe Color | 7.1 SRM |
| |||||
| Measured OG: | 1.069 | Measured FG: | 1.014 | ||||
| ADF: | 79.7 | Measured ABV: | 7.3 |
Ingredients
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 3.00 g | Chalk (Mash 60.0 mins) | Water Agent | 1 | - |
| 9 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 2 | 65.5 % |
| 4 lbs 12.0 oz | Munich Malt (9.0 SRM) | Grain | 3 | 34.5 % |
| 0.750 oz | Magnum [12.70 %] - Boil 50.0 min | Hop | 4 | 33.8 IBUs |
| 1.00 tsp | Yeast Nutrient (Boil 15.0 mins) | Other | 5 | - |
| 0.25 tsp | Irish Moss (Boil 10.0 mins) | Fining | 6 | - |
| 1.0 pkg | German Lager (White Labs #WLP830) [35.49 ml] | Yeast | 7 | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 17.19 qt of water at 163.7 F | 152.0 F | 60 min |
Batch sparge with 2 steps (1.24gal, 3.88gal) of 168.0 F water
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: | 3/5/2017 | Strike Temp: | 166 | |||
| Mash Temps: | 154 - 150 | |||||
| Pre-boil OG | (1.056 SG) | Pre-boil Vol | (7.77 gal) | |||
| Actual Mash Efficiency | Pitch Temp | 44 | ||||
| Fermentation | ||||||
| Day 1: Signs, but not really active yet 48 | ||||||
| Day ... | ||||||
| Day ... | ||||||
| Helles in a Hand Bock-sket --- Batch 1 |
| Style | Mailbock/Helles Bock | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 7.76 gal | |||
| Brewhouse Efficiency | 75.00 | 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 % | ||||
| BU : GU | 0.485 | ||||||
| Recipe Color | 7.1 SRM |
| |||||
| Measured OG: | 1.070 | Measured FG: | 1.013 | ||||
| ADF: | 81 | Measured ABV: | 7.5 |
Ingredients
| Amt | Name | Type | # | %/IBU |
| 3.00 g | Chalk (Mash 60.0 mins) | Water Agent | 1 | - |
| 9 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 2 | 65.5 % |
| 4 lbs 12.0 oz | Munich Malt (9.0 SRM) | Grain | 3 | 34.5 % |
| 0.625 oz | Magnum [14.70 %] - Boil 55.0 min | Hop | 4 | 33.7 IBUs |
| 1.00 tsp | Yeast Nutrient (Boil 15.0 mins) | Other | 5 | - |
| 0.25 tsp | Irish Moss (Boil 10.0 mins) | Fining | 6 | - |
| 1.0 pkg | German Lager (White Labs #WLP830) [35.49 ml] | Yeast | 7 | - |
| 5.00 ml | Clarity-Ferm (Primary 2.0 weeks) | Fining | 8 | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
| Mash In | Add 17.19 qt of water at 163.7 F | 152.0 F | 60 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.
Keg.
Let condition at least 2 months.
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 | ||||||
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.
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.