Typical Dunkel Bock with Vienna and Munich malts to give a good and rich malty character and a small addition of roasted malt for color adjustment. Long boil to enhance the Maillard notes and addition of only one noble hop to promote a moderate bitterness to balance the full body of this beer.
Mashing: Do the first amylolytic rest around 66-68°C to promote a full-body beer as part of this style. Keep the carbonation low to medium as part of the style.
RECIPE FOR 100L
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 66°C
Rest for 60min at 66°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 90min.
Hop addition 1: After 30min add 130g of H. Tradition (22.5 IBU)
Hop Addition 2: After 80min add 70g H. Tradition (2.5 IBU)
Whirlpool to remove the trub
Step 3: Fermentation and Maturation Cool down the wort to 12°C and pitch the yeast. Ferment at 12°C for 2 days then rise to 15°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 10 days.
Step 4: Cold Aging and Packaging
Cold age the beer at 0°C for 5 days, remove the residual yeast, and carbonate until 2.4 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.