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Mardi Bock

Brewed: 02/02/2019   Kegged: 02/23/2019

MardiBock.jpgSo, my homebrewing friend "Doc" invited me over to brew on Groundhogs Day. 

When I asked my wife (aka The SheppyBrew Beer Model) what I should brew. Her response was "A Mardi Gras Beer". Lent was coming up in about a month, so that seemed like a good one.

But what is a Mardi Gras beer?

Upon research and reflection, we agreed that it had to be a Bock-style beer.

I remember J. Wilson, the homebrewer and columnist who back in 2011 decided to follow the tradition of 17th century monks of Neudeck ob der Au outside Munich, Germany, developed the rich-and-malty beer to sustain them during Lenten fasts, the traditional 46-day lead-up to Easter.

Here is an article about the Lenten journey he took: My Faith: What I learned from my 46-day beer-only fast

He also wrote a book: Diary of a Part-Time Monk . 

And his blog on the project was Diary of a Part-time Monk

Anyway, J. Wilson picked (and the 17th century monks) picked dopplebock as their chosen style. I didn't want to go quite that big, so I went with a Dunkles Bock.

I had just brewed "PBR", so I had harvested lager yeast to help with the fermentation. And, of course, In the SheppyBrew 2018 Year-End Brewing Stats article, I said I would like to do more new recipes and more lagers in 2019. 

So, I came up with a recipe. 

I decided to keep the color and OG on the lighter side of the style. I decided to keep the bitterness a bit higher in the range just because I don't like overly sweet beers.

The resulting recipe is below.

Still waiting to see how it turns out.

For more information on this beer see Sheppy's Blog: Mardi Bock


Mardi Bock --- Batch 2

Style Dunkles Bock Batch Size 5.50 gal
Type All Grain Boil Size   6.57 gal
Brewhouse Efficiency   70.00   Boil Time   60 minutes

Recipe Characteristics

Recipe Gravity 1.064 SG Estimated FG 1.015 SG
Recipe Bitterness 27.9 IBUs (Rager) Alcohol by Volume 6.5 %
BU : GU   0.437        
Recipe Color 14.7 SRM
Color
   
Measured OG:       Measured FG:    
ADF:       Measured ABV:    

Ingredients

Ingredients
Amt Name Type # %/IBU Volume
7.62 gal Denver, Colorado Water 1 - -
8.00 g Calcium Chloride (Mash) Water Agent 2 - -
9 lbs Munich Malt - 10L (10.0 SRM) Grain 3 64.3 % 0.70 gal
4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4 28.6 % 0.31 gal
8.0 oz Caramunich Malt (60.0 SRM) Grain 5 3.6 % 0.04 gal
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 1.8 % 0.02 gal
4.0 oz Melanoiden Malt (20.0 SRM) Grain 7 1.8 % 0.02 gal
0.500 oz Magnum [12.40 %] - First Wort 90.0 min Hop 8 27.9 IBUs -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - -
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 10 - -
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 11 - -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 30.39 qt of water at 160.1 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
Make yeast starter before brew day.
Water profile assumes BeerSmith Denver profile start
Final: Ca=107; Mg=9; Na=21; SO=51; Cl=157; HCO3=104;
Mash / boil as directed on recipe.
Chill as close to 50 degrees as possible. Ferment cold for one week, let the temperature rise 1 or 2 degrees a day until in the 60's.
After a week, let the fermentation finish off at room temperature.
Keg and carbonate.

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.057 SG)   Pre-boil Vol   (6.57 gal)
Actual Mash Efficiency   Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 

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