Helles in a Hand Bock-sket
Brewed: 03/05/2017 Bottled: 03/19/2017
Award Winner!!! 2nd Place Best Of Show 2013 Arapahoe County Fair Battle of the Homebrews.
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
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. Feel free to visit my Zazzle Store
and purchase one: http://www.zazzle.com/will_drink_in_may-128047045716631474
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.
|Helles in a Hand Bock-sket --- Batch 2|
||33.8 IBUs (Rager)
||Alcohol by Volume
||7.2 % |
|BU : GU
||Chalk (Mash 60.0 mins)
||Pilsner (2 Row) Ger (2.0 SRM)
|4 lbs 12.0 oz
||Munich Malt (9.0 SRM)
||Magnum [12.70 %] - Boil 50.0 min
||Yeast Nutrient (Boil 15.0 mins)
||Irish Moss (Boil 10.0 mins)
||German Lager (White Labs #WLP830) [35.49 ml]
||Add 17.19 qt of water at 163.7 F
Batch sparge with 2 steps
(1.24gal, 3.88gal) of 168.0 F water
Adding 3g CaCO3
to get close to Munich water profile in Beer Smith.
Use harvested yeast from
Khazad-dûm Black Lager.
A week before brewing, make a 3 liter starter. Let
ferment out, cool, decant, and make another 3 liter starter with the resulting
Cool wort to below 55 degrees before pitching.
Ferment for 2 weeks
as close to 55 as possible. After 2 weeks, let temperature rise into mid to
upper 60s for a week.
Let condition at least 2 months.
||154 - 150 |
|Actual Mash Efficiency
|Day 1: Signs, but not really active yet 48|
|Day ... |
|Day ... |
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