As detailed in previous chapters, brewing a quality Bock beer requires a great deal of effort and care. The recipes given here reflect this fact, and are time-consuming to execute. World class Bock beers can be produced in the craft environment; some of the best commercial varieties are made in small, very traditional breweries without exceptional facilities.
Perhaps the greatest leap of faith required is to believe that after a very long boil, the large volume will be reduced to the right size, and the color and gravity will come up. That doesn’t seem like such a wide chasm to cross.
The recipes are given in two sizes: five U.S. gallons and one U.S. barrel (thirty-one gallons). The larger is strictly a scaled up version of the smaller, since the changes in the variables of differently sized production plants can only be predicted by the brewer for specific equipment. This may actually assist the professional brewer who wants to try pilot batches before proceeding on to full scale. In such a situation, the brewer will know from experience how to adjust a recipe for particular equipment.
The color of the final beer cannot be directly predicted from the color of the malts. Fix51 has stated why this is generally the case: malt color contribution is nonlinear. Even so, these recipes were formulated with this problem in mind. Please note, though, that the reduction by long boil causes an additional darkening, which the literature does not reveal a way to measure. Experience shows that the color will come up to an appropriate level.
The extract rate assumptions here play an important role in the reader’s ability to use the recipes. There is much confusion in the amateur literature about extract measurements. Two systems have come into wide use, and each can indicate a “percent yield” figure. In discussing these approaches, I use yield to refer to a percentage value and extract to indicate a gravity value.
One system, adopted from professional use, measures yield as a percentage of the dry weight of the original malt, as described in the chapter on materials. This includes the weight of husks and protein material that is either not soluble or drops out in the break matter, meaning that only about 80 percent of the original pale malt can actually be extracted as sugars and dextrins, under even the best of circumstances (which can often only be achieved in a laboratory with an extremely fine milling and filtering through filter paper). As the malt color goes up, this maximum (or theoretical) yield goes down.
Another, perhaps more popular, technique arises from the ease and directness of measuring it in the craft environment. This is based on measuring the original gravity of the beer and the volume of beer produced, then dividing back by the number of pounds of malt that went into its production. This yields a value in units of specific gravity points x gallons of beer / pounds of malt. If a theoretical maximum yield of 80 percent of the malt weight results in a wort with 36 points of extract x gallons/pound, then this number represents 100 percent of the available yield. Therefore, an extract of 30 points x gallons/pound is 30/36ths, or 83.25 percent system yield.
There are advantages to each side. Since the theoretical yield system takes into account all of the weight of the original malt, it leads to direct computation of material costs. The system’s extract, on the other hand, is immediately and simply computed, and the yield figure is then easily obtained. It can also be quickly used to to compare and adjust recipes that originate from other breweries.
The conversion between theoretical yield and the system’s extract is straightforward. Dr. George Fix explains that Plato’s table shows that 31 pounds of extract in a barrel (1 pound per gallon) has a specific gravity of 1.046.49 From this, we can take the theoretical yield (Y) and get the system extract (E) in point gallons per pound:
E = 0.463 x Y, and, therefore, Y = 2.16 x E
These recipes assume a 67 percent theoretical yield or a system extract of 30 point gallons per pound (which works out to an 83 percent system yield). These seem to be average numbers achievable in craft-breweries. If this does not match your results on your system, the adjustment down or up to the grist to obtain the correct extract should not be far; use the ratio of your system yield to the assumed system yield (30 point gallons per pound) as a multiplier. Also, such adjustment should not affect the color calculations significantly. Since any changes needed will be small, the recipe should still produce a correctly colored beer.
Hop utilization is always important. There are three considerations when deciding on a hopping schedule. Two of them have to do with bittering, and one with flavor and aroma.
The first issue deals with bittering units. The bittering value of hops in brewing is usually given in one of two forms. There are IBUs (International Bittering Units, in mg of iso-α-acids/L of beer) or AAUs (Alpha Acid Units, in hundredths of ounces of α-acids or, equivalently, ounce-percentage of α-acids. These have also come to be referred to as HBUs or Homebrew Bittering Units). The former is a measurement of bittering content in beer, while the latter is a measurement of bittering potential in hops.
The professional brewer may send beer to a lab for a thorough analysis, and use the IBU results as feedback into the process. The craft-brewer has no such recourse. The feedback here is based on the potential bittering (AAUs). The actual bitterness transferred to the beer is an indirect result of the AAUs used. Usually a craft-brewer will estimate the relationship between AAUs going into the process and likely IBU content of the product, via a bittering function.
Another difference is that IBU units are volume independent: 25 IBUs means the same level of bitterness regardless of the volume of beer that was produced. Five AAUs implies a fixed amount of hops, and therefore a varying amount of bitterness in differently sized batches.
These two different measurements are related by a hop bittering function. This function is affected by the length of boil, boiling temperature, turbulence of the boil, the physical availability of the hop resins that contain the α-acids, and the specific gravity of the wort the hops are boiled in. These variables are generally lumped together into a single utilization percentage. Suggested reading on this topic is Jackie Rager’s article, “Calculating Hop Bitterness in Beer.”46
For these recipes, a 25 percent utilization for whole hops and 30 percent for hop pellets will be used. The low end of the hop quantity range in the recipes is for hop pellets with an assumed 5 percent α-acid content; the high value is for hop flowers with 4 percent. (Higher quantities of hops are required when the α-acid content and/or the utilization rate is lower.) These are chosen to allow a range of typical values. Of course, the hops degrade over time, and old hops will not have the bittering power of fresh hops; hops exposed to the air and/or not refrigerated or frozen will degrade far more quickly than adequately protected hops.
The extract recipes call for significant amounts of “adjunct” malts, for several reasons. The quality of extracts can be uncertain. If substantial quantities of refined sugars have been added they will dilute the protein and dextrin content, reducing mouthfeel and lowering the final gravity, which are the opposites of the characteristics expected from Bock beers. The change in wort sugar make up can also affect the balance of flavors that result from the melanoidin formation process.
Since large quantities of extract are used, it is important to employ as large a boil as possible. The recipes assume that a two-gallon boil is used (and to do this, a four-gallon pot will be needed). This is the minimum volume advisable: if possible a full five-gallon boil, or as close as can be achieved, is optimum.
When adding the extract to the water, be sure to remove or turn down the heat first to prevent the extract from scorching and burning on the bottom. Only once it is dissolved completely should the heat be turned up again.
If a full-volume boil is used, the hopping rates from the five-gallon infusion or decoction batches should be used. If a volume between two and five gallons is used, the hopping rate can be determined by interpolating between the extract and infusion hopping rates. This will compensate for the lowered gravity in the boil and the resulting higher hop utilization.46
The adjunct malts are used by crushing them, adding them to the water intended for use in the boil, and gradually heating to 150 to 160 degrees F (65 to 71 degrees C), holding it at the temperature for at least half an hour; an hour is better. Afterwards, the remaining grist is removed, either by straining the wort or by having put the malt into a grain bag before starting. The fastidious brewer will use a grain bag and a colander to attempt to sparge more of the extract from the malt.35
The yeast used must be of high quality and high viability to produce the really clean lager character that is a hallmark of this style. A large amount of pitching yeast is critical; the pitching should be made from at least one ounce (30 mL) of thick yeast slurry for each gallon (3.785 L) of wort.
Therefore, homebrewers will find dry “lager” yeasts unsatisfactory, and the liquid pouches of yeast insufficient. Dry yeast packages rarely contain real S. uvarum cultures;52 it apparently does not endure the drying process well. The commercially available liquid yeast pouches contain far too little yeast and growth medium to reach the needed level of yeast cells and must be further propagated in a starter.
In order to grow up enough yeast to pitch into a five-gallon batch, a starter of between half and one gallon is needed (three to six gallons per barrel). Adding such a large starter could have a significant effect on the outcome of the beer, and because of that, a concentrating technique should be used. First, the viable yeast culture is pitched into a one-quart, aerated starter, of gravity between 1.020 and 1.040 (5 to 10 °Plato) and allowed to ferment at 68 degrees F (20 degrees C) for about two or three days until the yeast flocculates out.
The clear liquid above is poured off and as much as a gallon of aerated wort is added. For larger batch sizes, additional propagation steps are required. To reach the pitching yeast for one barrel, this gallon step should then be pitched into five gallons.
The last propagation step is also allowed to ferment out. The temperature is gradually reduced to the pitching temperature 41 to 50 degrees F (5 to 10 degrees C). Several hours before pitching, the liquid is again poured off and a pint of wort (half gallon per barrel), is added at pitching temperature. At pitching, this is swirled to suspend all of the yeast and added to the wort at or just before the pint (half gallon) reaches high kraeusen.
An alternative technique that uses a lower pitching rate, but requires more careful temperature control, is to grow up the starter in a volume of a quart to a half gallon for a five-gallon batch (1.5 to 3 gallons per barrel), maintaining 68 degrees F (20 degrees C). This is pitched, when high kraeusen is reached, into the wort at the same temperature. The beer is gradually reduced in temperature to the primary fermentation range over the course of two days.
This is risky for several reasons. If cooling is done too slowly, the yeast will take off very fast, perhaps creating unwanted esters and higher initial levels of diacetyl. If the cooling is too quick, the yeast may be shocked or flocculate too quickly, causing high diacetyl levels to remain in the finished product. It may also be difficult to go through the sedimentation step while trying to attemperate the beer.
You’ll find this to be a particularly substantial ghost. With a color of 6 °SRM (15 °EBC) for the all-grain versions and 8 °SRM (20 °EBC) for the extract, these beers turn out to be a deep gold to light amber color.
The high original gravity of 1.066 (16.5 °Plato), places this beer solidly in the Bock range. As a result, it will have a rich, malty flavor and aroma. The use, even in the extract recipe, of a large quantity of Munich and caramel malts provides these essential malt characteristics to the finished beer. Without it, the beer will be big and flabby, flat and without distinguishing character and elegance.
The hopping level is light at 28 IBUs, and will be perceived by the drinker as being even lighter than that number would imply in a normal gravity beer.
All water used in this recipe should be low in carbonates. In fact, a soft, low mineral content water accented by as much as 50 mg/L of calcium is ideal’ If you have carbonate water, boil and decant or use other techniques as described in the section on water treatment to remove it, especially for the sparge.
For all-grain, five-gallon sized batch mashes, the dough-in should be made with 3.5 gallons (13.25 L). For infusion mashes, use five gallons (19 L) for sparging; for decoction, use 5.5 to 6 gallons (21 to 23 L). The larger quantity in part makes up for the volume boiled off in a double decoction. For one-barrel batches, use 21.7 gallons (0.82 hL) for dough-in. Use either one barrel (1.17 hL) when decocting, or thirty-four to thirty-seven gallons (1.29 to 1.41 hL) when infusing, as sparge liquor.
When following the decoction program, be sure to pull more than a third of the thick mash, and add it back slowly until the next temperature rest is reached. If slightly higher temperatures are reached, no great harm will come; if the rests are well over shot, the mash can be thinned with cold water. The only difficult problem is substantially under-shooting the mark. Take careful notes! Once this information is obtained, subsequent decoctions will be easy.
To employ infusion, consider following the rest mash temperature program. The long times spent at each rest seem to be more than is needed to obtain proteolysis and saccharification. It is likely that a thirty- to sixty-minute protein rest and an hour to and hour and one half of sugar rest should be sufficient. Since the subsequent grain bed will have more structure than in decoction, there is always the temptation to lauter quickly. Resist it as much as is possible, and take the runoff slowly. This will allow the wort to clear more quickly and reduce recirculation times, making it more efficient (for example, more extract obtained with less sparge water).
Unless it is known how much will be boiled off in an hour, all grain brewers should boil the volume down to 110 to 120 percent of the final volume before adding the bittering hops. Be careful; try not to boil your hops more than an hour and a half. It is better to add water toward the end of the boil if your volume will be too low. The flavoring hops should be added in the last ten minutes of the boil.
| Extract | Infusion | Decoction | ||
|---|---|---|---|---|
| 5 gallons | 5 gallons | 1 barrel | 5 gallons | 1 barrel |
|
Lager Malt |
||||
|
- |
5.25 lb. |
32.5 lb. |
5.5 lb. |
34.1 lb. |
|
- |
2.4 kg. |
14.8 kg. |
2.4 kg. |
15.5 kg. |
|
Munich Malt |
||||
|
1.5 lb. |
5 lb. |
31 lb. |
5.5 lb. |
34.1 lb. |
|
0.7 kg. |
2.3 kg. |
14.1 kg. |
2.8 kg. |
15.5 kg. |
|
Pale Caramel Malt |
||||
|
1.5 lb. |
1 lb. |
6.2 lb. |
- |
- |
|
0.7 kg. |
0.45 kg. |
2.8 kg. |
- |
- |
|
Dark Caramel Malt |
||||
|
- |
- |
- |
- |
- |
|
Chocolate Malt |
||||
|
- |
- |
- |
- |
- |
|
Pale Malt Syrup |
||||
|
6.6 lb. |
- |
- |
- |
- |
|
3 kg. |
- |
- |
- |
- |
|
Pale Dry Malt Extract |
||||
|
0.5 lb. |
- |
- |
- |
- |
|
0.23 kg. |
- |
- |
- |
- |
HOPPING SCHEDULE
|
Bittering Hops |
||||
|
2.75–4.25 oz. |
1.25–1.9 oz. |
7.75–11.75 oz. |
1.25–1.9 oz. |
7.75–11.75 oz. |
|
78–120 gm. |
35–54 gm. |
220–333 gm. |
35–54 gm. |
220–333 gm. |
|
13.75–17 AAU |
6.25–7.6 AAU |
38.75–47 AAU |
6.25–7.6 AAU |
38.75–47 AAU |
|
Flavoring Hops |
||||
|
0.75 oz. |
0.5 oz. |
3.1 oz. |
0.5 oz. |
3.1 oz. |
|
21 gm. |
14 gm. |
88 gm. |
14 gm. |
88 gm. |
|
Aroma Hops |
||||
|
- |
- |
- |
- |
- |
The outstanding example of this style that I know is Einbecker Maibock. This is not an Einbecker, but it is close; it is rich and malty, flowery with noble hop aroma and a lasting bitterness. This recipe will put you near to that goal with its 35 IBUs of bitterness, and slightly darker color that the real Einbecker has 8 °SRM (20 °EBC). A little extra oomph is provided in the original gravity of 1.070 (17.5 °Plato).
The notes for making the Heilige Geist Helles Bock should be your guide here as well. Use only the finest, freshest hops for flavor and aromatic needs. Add the aroma hops when you turn off the heat at the end of the boil.
| Extract | Infusion | Decoction | ||
|---|---|---|---|---|
| 5 gallons | 5 gallons | 1 barrel | 5 gallons | 1 barrel |
|
Lager Malt |
||||
|
- |
5.5 lb. |
34.1 lb. |
5.5 lb. |
34.1 lb. |
|
- |
2.5 kg. |
15.5 kg. |
2.5 kg. |
15.5 kg. |
|
Munich Malt |
||||
|
1.5 lb. |
5.5 lb. |
34.1 lb. |
6.25 lb. |
38.75 lb. |
|
0.7 kg. |
2.5 kg. |
15.5 kg. |
2.8 kg. |
17.6 kg. |
|
Pale Caramel Malt |
||||
|
1.5 lb. |
1 lb. |
6.2 lb. |
- |
- |
|
0.7 kg. |
0.45 kg. |
2.8 kg. |
- |
- |
|
Dark Caramel Malt |
||||
|
- |
- |
- |
- |
- |
|
Chocolate Malt |
||||
|
- |
- |
- |
- |
- |
|
Pale Malt Syrup |
||||
|
6.6 lb. |
- |
- |
- |
- |
|
3 kg. |
- |
- |
- |
- |
|
Pale Dry Malt Extract |
||||
|
0.5 lb. |
- |
- |
- |
- |
|
0.23 kg. |
- |
- |
- |
- |
HOPPING SCHEDULE
|
Bittering Hops |
||||
|
2.75–4.25 oz. |
1.5–2.4 oz. |
9.3–14.9 oz. |
1.5–2.4 oz. |
9.3–14.9 oz. |
|
78–120 gm. |
43–68 gm. |
264–422 gm. |
43–68 gm. |
264–422 gm. |
|
13.75–17 AAU |
7.5–9.6 AAU |
46.5–60 AAU |
7.5–9.6 AAU |
46.5–60 AAU |
|
Flavoring Hops |
||||
|
1 oz. |
0.75 oz. |
4.6 oz. |
0.75 oz. |
4.6 oz. |
|
28 gm. |
21 gm. |
130 gm. |
21 gm. |
130 gm. |
|
Aroma Hops |
||||
|
0.75 oz. |
0.5 oz. |
3.1 oz. |
0.5 oz. |
3.1 oz. |
|
21 gm. |
14 gm. |
88 gm. |
14 gm. |
88 gm. |
This Dunkles Bock is named for the second brewmaster of the Hofbräuhaus’ Braunbrauerei. It was his journey south to Munich and ability to synthesize his knowledge with the experience of his peers in Bavaria that produced the archetype of the style.
This beer is dark at 22 °SRM (57 °EBC) but not black or opaque. Right in the Bock classification for strength at 1.068 original gravity (17 °Plato), it has a very low bitterness of 24 IBUs. In spite of this low bitterness, it is not as sweet as its Helles cousins, because the high melanoidin content gives the beer a drier finish.
The notes from the Heilige Geist recipe apply here as well, except that the water should have the typical Munich carbonate hardness for the mash; a triple decoction or step infusion program should be followed.
The sparge water should be moderated in its carbonate content, as described in the water section of chapter 3. If not, the pH of the mash bed will rise above 6.0, which will extract polyphenols and create an unwanted harshness in the finished beer.35 Therefore, water with a low carbonate ion content is preferred for sparging.
For extract brewers, carbonate water should be employed for the boil. This will increase color and emphasize what little hops are present. The carbonate content is not important in the water used to top up to five gallons that is added after the boil.
| Extract | Infusion | Decoction | ||
|---|---|---|---|---|
| 5 gallons | 5 gallons | 1 barrel | 5 gallons | 1 barrel |
|
Lager Malt |
||||
|
1 lb. |
6.2 lb. |
1 lb. |
6.2 lb. |
|
|
0.45 kg. |
2.8 kg. |
0.45 kg. |
2.8 kg. |
|
|
Munich Malt |
||||
|
1 lb. |
9.5 lb. |
58.9 lb. |
9.5 lb. |
58.9 lb. |
|
0.45 kg. |
4.3 kg. |
26.8 kg. |
4.3 kg. |
26.8 kg. |
|
Pale Caramel Malt |
||||
|
1 lb. |
- |
- |
0.5 lb. |
3.1 lb. |
|
0.45 kg. |
- |
- |
0.28 kg. |
1.4 kg. |
|
Dark Caramel Malt |
||||
|
1 lb. |
1 lb. |
6.2 lb. |
0.5 lb. |
3.1 lb. |
|
0.45 kg. |
0.45 kg. |
2.8 kg. |
0.23 kg. |
1.4 kg. |
|
Chocolate Malt |
||||
|
2 oz. |
2 oz. |
0.75 lb. |
2 oz. |
0.75 lb. |
|
57 gm. |
57 gm. |
0.34 kg. |
57 gm. |
0.34 kg. |
|
Pale Malt Syrup |
||||
|
6.6 lb. |
- |
- |
- |
- |
|
3 kg. |
- |
- |
- |
- |
|
Pale Dry Malt Extract |
||||
|
0.5 lb. |
- |
- |
- |
- |
|
0.23 kg. |
- |
- |
- |
|
HOPPING SCHEDULE
|
Bittering Hops |
||||
|
2.75–4.25 oz. |
1.1–1.75 oz. |
6.8–10.85 oz. |
1.1–1.75 oz. |
6.8–10.85 oz. |
|
78–120 gm. |
31–50 gm. |
193–308 gm. |
31–50 gm. |
193–308 gm. |
|
13.75–17 AAU |
5.5–7 AAU |
34–43 AAU |
5.5–7 AAU |
34–43 AAU |
|
Flavoring Hops |
||||
|
0.5 oz. |
0.25 oz. |
1.5 oz. |
0.25 oz. |
1.5 oz. |
|
14 gm. |
7 gm. |
43 gm. |
7 gm. |
43 gm. |
|
Aroma Hops |
||||
|
- |
- |
- |
- |
- |
The tradition of naming Doppelbocks with a trailing -ator is nothing more than that—a tradition. There is no requirement in law for this appellation, and there are many Doppelbocks that do not follow tradition. It does, however, lead the brewer to the making of lists that go something like this: Debilitator, Escalator, Elevator, Pocket Calculator (for the engineering types), Mercator, Inebriator, Facilitator (a gift for President Clinton), Manipulator, Alternator, Generator (for the motorheads of your acquaintance), In-Sink-Erator®, See you lator, Accelerator, Resuscitator, Integrator (for the math whiz or the socially conscious), Alligator, Discombobulator, Humiliator (for that Saxon Knight), Prevaricator, Antidisestablishmentarianator, . . . well, you get the idea.
“The secret to a great Bock beer is that the drinker shouldn’t notice its strength until he gets up from the table”
—a Bavarian Brewmaster
The one to have when you’re only having half. With an original gravity of 1.074 (18.5 °Plato), and a final gravity of approximately 1.020 (5 °Plato), this beer has an alcohol level of 6.9 percent v/v (5.5 percent w/v). Yet, with a clean lager yeast, the alcohol is in tune with the other flavors of the beer.
Brewing techniques are as above, in the Dunkles Bock recipe. This recipe has 25 IBUs, contributing only a low level of background bitterness. Therefore, it relies heavily on melanoidin production for the dryness of the resulting beer. This is emphasized by the estimated color of 24 °SRM (62 °EBC).
| Extract | Infusion | Decoction | ||
|---|---|---|---|---|
| 5 gallons | 5 gallons | 1 barrel | 5 gallons | 1 barrel |
|
Lager Malt |
||||
|
- |
1.5 lb. |
9.3 lb. |
1.5 lb. |
9.3 lb. |
|
- |
0.7 kg. |
4.2 kg. |
0.7 kg. |
4.2 kg. |
|
Munich Malt |
||||
|
1.5 lb. |
10.25 lb. |
63.5 lb. |
10.25 lb. |
63.5 lb. |
|
0.7 kg. |
4.7 kg. |
28.9 kg. |
4.7 kg. |
28.9 kg. |
|
Pale Caramel Malt |
||||
|
1 lb. |
- |
- |
0.5 lb. |
3.1 lb. |
|
0.45 kg. |
- |
- |
0.23 kg. |
1.4 kg. |
|
Dark Caramel Malt |
||||
|
1 lb. |
1 lb. |
6.2 lb. |
0.5 lb. |
3.1 lb. |
|
0.45 kg. |
0.45 kg. |
2.8 kg. |
0.23 kg. |
1.4 kg. |
|
Chocolate Malt |
||||
|
2 oz. |
2 oz. |
0.75 lb. |
2 oz. |
0.75 lb. |
|
57 gm. |
57 gm. |
0.34 kg. |
57 gm. |
0.34 kg. |
|
Pale Malt Syrup |
||||
|
6.6 lb. |
- |
- |
- |
- |
|
3 kg. |
- |
- |
- |
- |
|
Pale Dry Malt Extract |
||||
|
1 lb. |
- |
- |
- |
- |
|
0.45 kg. |
- |
- |
- |
- |
HOPPING SCHEDULE
|
Bittering Hops |
||||
|
3.25–4.75 oz. |
1.25–1.9 oz. |
7.75–11.75 oz. |
1.25–1.9 oz. |
7.75–11.75 oz. |
|
92–135 gm. |
35–54 gm. |
220–333 gm. |
35–54 gm. |
220–333 gm. |
|
16.25–19 AAU |
6.25–7.6 AAU |
38.75–108 AAU |
6.25–7.6 AAU |
38.75–108 AAU |
|
Flavoring Hops |
||||
|
0.5 oz. |
0.25 oz. |
1.5 oz. |
0.25 oz. |
1.5 oz. |
|
14 gm. |
7 gm. |
43 gm. |
7 gm. |
43 gm. |
|
Aroma Hops |
||||
|
- |
- |
- |
- |
- |
Here are two recipes for recreations of Bierstadt Einbecker Bier and Ainpoeckisches Pier. I have not attempted to provide a recipe for the monkish Sankt-Vater-Bier because it would be especially difficult to get the low attenuation rates with modern yeasts, and the result would likely have very limited flavor and drinkability.
Getting the low attenuation rates for these two beers is difficult. Modern malts are highly modified and carefully kilned compared to what would have been available four to six hundred years ago, producing more fermentable worts, more readily.
Our modern mashing techniques and tools will add to the high yield in comparison to the primitive measurements available to the ancients. They could only reliably tell 32 degrees F, 98 degrees F, and 212 degrees F (0 degrees C, 37 degrees C, and 100 degrees C, respectively). Other estimation techniques can vary greatly according to the ambient temperature and humidity. (This is likely the origin of decoction mashing, which only requires being able to measure volume and detect blood and boiling temperatures. Modern decoction fancifies the procedure with its decoct rests, in order to get the last drop of extract possible.)
Consider a mashing program (either decoction or step infusion) beginning with 100 degrees F (38 degrees C) water, 1.25 quarts per pound of malt (2.6 liters per kilogram). Rest for an hour to an hour and a quarter. Step up to about 135 degrees F (57 degrees C), rest about forty-five minutes. Then step up again to 162 degrees F (72 degrees C) for thirty minutes.
Remember, these beers would have been at least hazy, if not very cloudy, with starch and protein and tannin. This is because lautering techniques were also minimal and a lot of mash solids would have been carried over into the boil. For greater realism, do not recirculate, but run off directly into the kettle.
Sparge with a similar amount of water to that used in the mash. Add it in three equal parts, the first and third at boiling temperatures, and the middle at 100 degrees F (38 degrees C). Lautering and sparging work by first draining the lauter tun of the mash wort. Then the first portion sparge water is added, mixed with the mash, and drained. Repeat for the second and third sparges. Although the total water used is 2.5 quarts per pound of malt (5.6 liters per kilogram), not all of it will be retrieved as wort. Roughly 15 to 20 percent will stay with the grains.
(This inefficient sparging technique leaves behind substantial amounts of extract. Perhaps a small beer was made with additional alternating temperature sparges. A similar process is described in Scotch Ale by Greg Noonan.)53
The recipes below assume that the brewer will achieve a system extract of twenty-four specific gravity points in a gallon of wort per pound of malt (52 percent theoretical yield, or 67 percent system yield), because of this inefficiency. One might be able to sparge out the remaining sugars and make half as much more (e.g., 2.5 gallons from a five-gallon batch of Altes Bock) of a small lager with a gravity of perhaps 1.036 (9 °Plato).
A part of the secret to low attenuation rates, besides nonculture yeast, is a long, concentrated boil. This causes caramelization and melanoidin formation, which locks up sugars and prevents the yeast from being able to ferment them. The recipes below should yield about 135 percent of the intended batch size into the kettle, which is to be boiled down over two to three hours.
The main fermentation should be carried out by a good performing ale yeast. The temperature should be in the range of about 50 to 55 degrees F (10 to 13 degrees C). Such a low temperature will cause many ale strains to go dormant and thus fail to ferment the wort; experiment with a starter first. One yeast that has this low temperature tolerance is Wyeast 1056. This temperature range will cause the yeast to proceed very slowly; it may take three weeks to finish.
If more realism is wanted, lactic acid bacteria (Pediococcus and Lactobacillus strains) can be added. They should be added at the start of fermentation. However, once these have been added, the beer has a limited shelf life; it will continue to grow more acidic as time progresses. (Suggested reading on this subject is Jean-Xavier Guinard’s Lambic.)24
Alternatively, dosing the finished beer with a few hundred to up to two thousand mg/L of food grade lactic acid will give a mild to strong tartness. One can add the acid with a pipette to a pint of beer in order to determine a level of “pleasant acidity,” and then dose the entire batch to match. This provides greater control over the final product, but the character it achieves is a bit one-dimensional; lactic acid bacteria generate other by-products. In either case, the bitterness levels should be inversely proportional to the lactic acid concentration, for the most pleasing results.
Lagering should be carried out for at least six weeks; the more time, the better up to about three months. (Note the caution above regarding any lactic bacteria.) This should be done at 35 to 45 degrees F (2 to 7 degrees C).
Since all of these beers would have been packaged in wooden barrels, lower levels of carbonation would be the rule here. A barrel has a limited ability to hold pressure, and during aging, the pressure would gradually bleed off. Consider using less than two volumes of CO2 (0.39g CO2/100g beer).
These recipes are certainly not the final word on the subject. Much is unknown about the brewing process from this era and locale. Instead, consider these as jumping off points, and let your imagination run free.
This is a recipe for a medium amber beer of about 12 to 14 °SRM (30 to 35 °EBC), with an original gravity of 1.066 (16.5 °Plato). Because of low attenuation, the final gravity should be about 1.022 (5.5 °Plato), resulting in an apparent attenuation of 66 percent and an alcohol level of 4.9 percent w/v (6.2 percent v/v).
Bitterness is higher, at 38 IBUs, than in more modern beers. The perception of bitterness will increase as more of the old fashioned techniques are employed, which result in carrying more polyphenols over into the beer. The brewer may want to moderate this level of bitterness, especially if any of the acidifying techniques discussed above are used.
Soft water should be used in this recipe; the softer, the better. However, the water could be adjusted to about 50 mg/L of calcium.
| Extract | Infusion | Decoction | ||
|---|---|---|---|---|
| 5 gallons | 5 gallons | 1 barrel | 5 gallons | 1 barrel |
|
Lager Malt |
||||
|
- |
3.5 lb. |
21.7 lb. |
4.5 lb. |
27.9 lb. |
|
- |
1.6 kg. |
9.9 kg. |
2 kg. |
12.7 kg. |
|
Munich Malt |
||||
|
2 lb. |
11 lb. |
68.2 lb. |
10 lb. |
62 lb. |
|
0.9 kg. |
5 kg. |
31 kg. |
4.5 kg. |
28.2 kg. |
|
Pale Caramel Malt |
||||
|
- |
- |
- |
- |
- |
|
Dark Caramel Malt |
||||
|
- |
- |
- |
- |
- |
|
Chocolate Malt |
||||
|
2 oz. |
2 oz. |
0.75 lb. |
2 oz. |
0.75 lb. |
|
57 gm. |
57 gm. |
0.34 kg. |
57 gm. |
0.34 kg. |
|
Pale Malt Syrup |
||||
|
6.6 lb. |
- |
- |
- |
- |
|
3 kg. |
- |
- |
- |
- |
|
Pale Dry Malt Extract |
||||
|
1 lb. |
- |
- |
- |
- |
|
0.45 kg. |
- |
- |
- |
- |
HOPPING SCHEDULE
|
Bittering Hops |
||||
|
3–4.4 oz. |
1.5–2.25 oz. |
9.3–14 oz. |
1.5–2.25 oz. |
9.3–14 oz. |
|
85–125 gm. |
42.5–63.8 gm. |
264–370 gm. |
42.5–63.8 gm. |
264–370 gm. |
|
15–17.6 AAU |
7.5–9 AAU1 |
46.5–56 AAU |
7.5–9 AAU |
46.5–56 AAU |
|
Flavoring Hops |
||||
|
2.5–4 oz. |
1.33–2 oz. |
8.25–12.4 oz. |
1.33–2 oz. |
8.25–12.4 oz. |
|
71–113 gm. |
38–57 gm. |
234–352 gm. |
38–57 gm. |
234–352 gm. |
|
Aroma Hops |
||||
|
3–4 oz. |
2 oz. |
12.4 oz. |
2 oz. |
12.4 oz. |
|
85–113 gm. |
57 gm. |
352 gm. |
57 gm. |
352 gm. |
Here is an attempt to recreate the output of the München Braunbierbrauerei. The result is a deep brown color with red highlights; about 25 to 30 °SRM (66 to 78 °EBC). The original gravity of 1.066 (16.5 °Plato) is the same as the Einbecker beer above, with a similar final gravity of 1.022 (5.5 °Plato).
Bitterness is reduced to 25 IBUs. Acidity, if added, should be at the low end of the scale.
Carbonate water should be used as described in Chapter 3. Sparging may be conducted with carbonate water, because the amount used is limited. Even so, this will result in some quantity of polyphenols being extracted. The drying effect will help to balance the beer, but it will be less smooth because of it. (Remember, we are speaking of a historical product; see Chapter 2.)
| Extract | Infusion | Decoction | ||
|---|---|---|---|---|
| 5 gallons | 5 gallons | 1 barrel | 5 gallons | 1 barrel |
|
Lager Malt |
||||
|
- |
- |
- |
1.5 lb. |
9.3 lb. |
|
- |
- |
- |
0.68 kg. |
4.2 kg. |
|
Munich Malt |
||||
|
1.5 lb. |
14 lb. |
86.8 lb. |
12.5 lb. |
77.5 lb. |
|
0.68 kg. |
6.4 kg. |
39.5 kg. |
5.7 kg. |
35.2 kg. |
|
Pale Caramel Malt |
||||
|
- |
- |
- |
- |
- |
|
Dark Caramel Malt |
||||
|
1.25 lb. |
1 lb. |
6.2 lb. |
1 lb. |
6.2 lb. |
|
0.57 kg. |
0.45 kg. |
2.8 kg. |
0.45 kg. |
2.8 kg. |
|
Chocolate Malt |
||||
|
3 oz. |
3 oz. |
1.16 lb. |
3 oz. |
1.16 lb. |
|
85 gm. |
85 gm. |
0.53 kg. |
85 gm. |
0.53 kg. |
|
Pale Malt Syrup |
||||
|
6.6 lb. |
- |
- |
- |
- |
|
3 kg. |
- |
- |
- |
- |
|
Pale Dry Malt Extract |
||||
|
0.75 lb. |
- |
- |
- |
- |
|
0.34 kg. |
- |
- |
- |
- |
HOPPING SCHEDULE
|
Bittering Hops |
||||
|
2.25–3.25 oz. |
1–1.5 oz. |
6.2–9.3 oz. |
1–1.5 oz. |
6.2–9.3 oz. |
|
64–92 gm. |
28.4–42.5 gm. |
176–264 gm. |
28.4–42.5 gm. |
176–264 gm. |
|
11.25–13 AAU |
5–6 AAU |
31–37.2 AAU |
5–6 AAU |
31–37.2 AAU |
|
Flavoring Hops |
||||
|
1.75–2.5 oz. |
0.75–1.125 oz. |
4.7–7 oz. |
0.75–1.125 oz. |
4.7–7 oz. |
|
50–71 gm. |
21–32 gm. |
133–198 gm. |
21–32 gm. |
133–198 gm. |
|
Aroma Hops |
||||
|
- |
- |
- |
- |
- |