v2.0 Bock Lager (ofc with pics!)

[zgoda]

This will look quite different. How we brew in central Europe.

This is this recipe -> http://hopville.com/recipe/1149936/trad ... kozlak-v20. My 60'th brew!

It all starts with grains. Over 6kg of malt, mostly munchener.

And venerable Porkert/Sfinx grain crusher. Cheap and sturdy. Unbreakable.

Crushed grain. Smells terrific.

Heating 19 litres of water.

Dough-in, thick mash.

7L decocted.

Heating 1st sparge water. There will be 3 in total.

Hops in 1st runnings. 60g of Tettnanger.

Boil, finally. 80 minutes.

Spent grain. Cleaning. Hate this part.

Almost forgot. Cooling the precious wort. You can see how small is my bathroom. The rest is small too. That's why i'm still brewing small batches of 20 liters.

Badum-tsss! :)

 

[Titch]

:

brilliant
small but beautiful

 

[zgoda]

36hrs later it's bubbling happily at 11*C. Rotten eggs smell and such. Happy lager yeast are happy.

This beer will be served in late september. No need to hurry.

 

[puravida]

That's my kind of set up! Simple and functional!!
Happy brewing and thanks for sharing!!!

 

[winewbie127]

Wonderful... :clap:

Typical newbie question: what does '7L decocted' mean? :wha:

 

[zgoda]

Typical newbie question: what does '7L decocted' mean? :wha:

I use decoction mashing for all my lagers and German weissbiers -> http://braukaiser.com/wiki/index.php?ti ... on_Mashing. Draw some thick part of mash (mostly grain), raise temperature to 72*C for 15 minutes, boil for next 15 minutes, return to mash tun to raise temperature, then proceed normally with step mash.

For other beers usually I do simple 2-step temperature mash (hohkurz). We're highly influenced by German-style brewing.

 

[winewbie127]

I use decoction mashing for all my lagers and German weissbiers -> http://braukaiser.com/wiki/index.php?ti ... on_Mashing. Draw some thick part of mash (mostly grain), raise temperature to 72*C for 15 minutes, boil for next 15 minutes, return to mash tun to raise temperature, then proceed normally with step mash.

For other beers usually I do simple 2-step temperature mash (hohkurz). We're highly influenced by German-style brewing.

I c... :)

 

[zgoda]

It's 5th day and fermentation is slowing down, now it's time for yeast to clear by-products. Rotten egg smell fades, the temperature is now about 12*c. I hope it will slowly rise to 14*c over next week or two to complete by-product reduction.

 

[Good Ed]

Good post :thumb: what yeast are you using?

 

[zgoda]

Wyeast Munich Lager.

 

[screamlead]

Nice and simple - well done.
Where did you get the grain crusher from? any links or prices? :thumb:

 

[zgoda]

The company that once made these in Czech Rep. went bankrupt in 2011. Now similar stuff (at higher price, of course) is marketed by Brewferm, see eg at brouwland.com.

 

[zgoda]

Quick update: transferred to lagering @1.019. Beer will stay in freezer for ~ 6wks.

 

[Svarrogh]

Nice one bro :thumb:

 

[phettebs]

Well done. Thanks for the pics!

 

[zgoda]

I am not that satisfied with this beer. There was too much dark munchener malt and it seems the toasted flavour is overwhelming. It should end at about 6.5% ABV only, but it will be hardly drinkable "by the Maß"*, as it was intended.

* die Maß is 1-liter beer glass, traditional for German dispensing of beer. That's the monster the girls at oktoberfest are carrying around. In case somebody didn't know.

 

[Wilt]

I like the look of that Mill, have you a close up of the grist? does it come out Chopped or crushed

 

[zgoda]

Today I'll be crushing grains for blonde so I'll could take some close up pics for your voyeurist pleasure. ;p

 

[Wilt]

Cheers that will be handy, :)

 

[RobWalker]

Interesting how much more space the grains take up after crushing! Great read. thanks for sharing. :)