Helles in a Hand Bock-sket

My very first lager was a beer that I called Brother Bear Dopplebock and brewed back in February of 2010. Of course, this was before I started all-grain brewing.

Much more recently, 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. However it doesn't appear to be available anymore.

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.

Batch 3 was made in April of 2021 in my Anvil Foundry. #WillDrinkInMay

Batch 4 in 2024. Reduced the target ABV just a touch.

Helles in a Hand Bock-sket --- Batch 4 (355)

Style		Mailbock/Helles Bock		Batch Size		5.50 gal
Type		All Grain		Boil Size		6.57 gal
Brewhouse Efficiency		65.00		Boil Time		60 minutes

Recipe Characteristics

Recipe Gravity		1.066 SG		Estimated FG		1.015 SG
Recipe Bitterness		32.0 IBUs (Rager)		Alcohol by Volume		6.7 %
BU : GU		0.486
Recipe Color		6.6 SRM		Color
Measured OG:		1.062		Measured FG:		1.012
ADF:		79		Measured ABV:		6.6

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
7.67 gal	Denver, Colorado	Water	1	-	-
6.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
2.00 g	Epsom Salt (MgSO4) (Mash)	Water Agent	3	-	-
2.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	4	-	-
2.00 tsp	Lactic Acid (Mash)	Water Agent	5	-	-
1.00 g	Baking Soda (Mash)	Water Agent	6	-	-
12 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	7	80.0 %	0.94 gal
3 lbs	Munich Malt (9.0 SRM)	Grain	8	20.0 %	0.23 gal
1.000 oz	Magnum [12.60 %] - Boil 35.0 min	Hop	9	32.0 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	10	-	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	11	-	-
1.0 pkg	Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]	Yeast	12	-	-
0.50 tsp	Gelatin (Bottling 5.0 days)	Fining	13	-	-

Mash Profile

Mash Steps

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

Recipe Notes
Use floor malted German Pilsner malt.
Adding water salts to get close to Munich water profile in Beer Smith.
Ca=103,Mg=15,Na=31,SO4=115,Cl=122,HCO3=128
Acid addition to bring mash pH to about 5.3
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		(1.058 SG)		Pre-boil Vol		(6.57 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...