Mardi Bock

So, my homebrewing friend "Doc" invited me over to brew on Groundhogs Day. 

When I asked my wife (aka The SheppyBrew Beer Model) what I should brew. Her response was "A Mardi Gras Beer". Lent was coming up in about a month, so that seemed like a good one.

But what is a Mardi Gras beer?

Upon research and reflection, we agreed that it had to be a Bock-style beer.

I remember J. Wilson, the homebrewer and columnist who back in 2011 decided to follow the tradition of 17th century monks of Neudeck ob der Au outside Munich, Germany, developed the rich-and-malty beer to sustain them during Lenten fasts, the traditional 46-day lead-up to Easter.

Here is an article about the Lenten journey he took: My Faith: What I learned from my 46-day beer-only fast. 

He also wrote a book: Diary of a Part-Time Monk . 

And his blog on the project was Diary of a Part-time Monk. 

Anyway, J. Wilson picked (and the 17th century monks) picked dopplebock as their chosen style. I didn't want to go quite that big, so I went with a Dunkles Bock.

I had just brewed "PBR", so I had harvested lager yeast to help with the fermentation. And, of course, In the SheppyBrew 2018 Year-End Brewing Stats article, I said I would like to do more new recipes and more lagers in 2019. 

So, I came up with a recipe. 

I decided to keep the color and OG on the lighter side of the style. I decided to keep the bitterness a bit higher in the range just because I don't like overly sweet beers.

The resulting recipe is below.

The beer turned out fantastic. One of the beers that both the BrewMaster and Beer Model enjoyed. 

Batch 2 was ready for 2021 Lent. 

Batch 3 was pressure fermented and finished up about a week into 2023 Lent.

For more information on this beer see Sheppy's Blog: Mardi Bock. 

Mardi Bock --- Batch (329)

Style		Dunkles 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		1.064 SG		Estimated FG		1.015 SG
Recipe Bitterness		26.0 IBUs (Rager)		Alcohol by Volume		6.6 %
BU : GU		0.404
Recipe Color		14.7 SRM		Color
Measured OG:		1.064		Measured FG:		1.016
ADF:		74		Measured ABV:		6.4

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
7.62 gal	Denver, Colorado	Water	1	-	-
8.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
9 lbs	Munich Malt - 10L (10.0 SRM)	Grain	3	62.1 %	0.70 gal
4 lbs 8.0 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	4	31.0 %	0.35 gal
8.0 oz	Caramunich Malt (60.0 SRM)	Grain	5	3.4 %	0.04 gal
4.0 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	6	1.7 %	0.02 gal
4.0 oz	Melanoiden Malt (20.0 SRM)	Grain	7	1.7 %	0.02 gal
1.000 oz	Magnum [15.80 %] - Boil 25.0 min	Hop	8	26.0 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	9	-	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	10	-	-
1.0 pkg	Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]	Yeast	11	-	-
0.50 tsp	Gelatin (Bottling 1.0 days)	Fining	12	-	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 30.54 qt of water at 160.3 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

Recipe Notes
Make yeast starter before brew day.
Water profile assumes BeerSmith Denver profile start
Final: Ca=107; Mg=9; Na=21; SO=51; Cl=157; HCO3=104;
Mash / boil as directed on recipe.
Chill as close to 50 degrees as possible. Ferment cold for one week, let the temperature rise 1 or 2 degrees a day until in the 60's.
After a week, let the fermentation finish off at room temperature.
Keg. Once the keg has chilled for 24 hours, add geletin to 3/4 cup 150F water, and add to keg.
Carbonate.
Drink and enjoy.

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.057 SG)		Pre-boil Vol		(6.57 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...