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Mardi Bock

Brewed: 02/02/2019   Bottled: 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 1 (228)

Style Dunkles Bock Batch Size 5.50 gal
Type All Grain Boil Size   7.71 gal
Brewhouse Efficiency   70.00   Boil Time   60 minutes

Recipe Characteristics

Recipe Gravity 1.065 SG Estimated FG 1.016 SG
Recipe Bitterness 26.2 IBUs (Rager) Alcohol by Volume 6.5 %
BU : GU   0.404        
Recipe Color 13.9 SRM
Measured OG:   1.068   Measured FG:   1.016 
ADF:   76    Measured ABV:   6.9 


Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
9 lbs Munich Malt - 10L (10.0 SRM) Grain 2 63.2 %
4 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3 29.8 %
8.0 oz Caramunich Malt (60.0 SRM) Grain 4 3.5 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 1.8 %
4.0 oz Melanoiden Malt (20.0 SRM) Grain 6 1.8 %
0.500 oz Magnum [12.40 %] - First Wort 90.0 min Hop 7 26.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 9 -
1.0 pkg Mexican Lager (White Labs #WLP940) [35.49 ml] Yeast 10 -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.81 qt of water at 163.7 F 152.0 F 60 min

Batch sparge with 2 steps (Drain mash tun , 4.97gal) of 168.0 F water

Recipe Notes
Make yeast starter before brew day. (I used yeast cake from PBR)
Water profile assumes BeerSmith Denver profile start
Final: Ca=111; Mg=9; Na=21; SO=51; Cl=165; HCO3=104;
Mash / boil as directed on recipe.
Chill as close to 50 degrees as possible. Ferment cold for one week.
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   (1.053 SG)   Pre-boil Vol   (7.71 gal)
Actual Mash Efficiency   Pitch Temp    
Day 1: 
Day ... 
Day ... 

Brewing Notes:
02/02/2019 esheppy
Brew day went well. 1.068 og.
02/03/2019 esheppy
Already seeing slight signs of fermentation. Temperature is at 49 degrees. Gravity is taking 1.059 already.
02/04/2019 esheppy
Really going strong. 51 degrees. 1.043.
02/05/2019 esheppy
Note: yesterday was 1.055. This morning 1.046.
02/06/2019 esheppy
1.035. 54. Moved inside.
02/07/2019 esheppy
Early morning 1.030. 57.
02/08/2019 esheppy
1.026. 61.
02/10/2019 esheppy
Moving to secondary to make room to ferment a new beer today. 1.016 fg. Needs to clear up a bunch. Harvesting yeast.
02/10/2019 esheppy
Sample tested great.
02/17/2019 esheppy
Took another sample. Lots of Munich malt flavor. Clearing up nicely.
02/18/2019 esheppy
Putting into cold garage to cool for gelatin.
02/19/2019 esheppy
Added 1 tsp unflavored gelatin to 3/4 cup water heated to 160. Put that into carboy. Will let sit in cold garage until weekend.
02/23/2019 esheppy
Kegging today. Nice clarity, but I'm not sure gelatin did any more than a simple cold crash would have. Beautiful dark amber color. Lots of rich Munich malts flavor.
02/24/2019 esheppy
Had outside last night with a 30psi shot of gas. This morning, put leg in beer fridge and added another shot of gas.
03/05/2019 esheppy
First pint is delicious. 😋 More balanced than most bocks.
03/05/2019 esheppy
First pint was not as crystal clear as I thought it would be. Second pint is already getting better. Still not sure the gelatin quite lived up to what I expected.
03/08/2019 esheppy
Really nice color. Really nice clarity. Really nice flavor.
03/22/2019 esheppy
Delicious bready Munich flavor.
03/30/2019 esheppy
Yummy beer. Carbonation is perfect. Color and clarity great.
05/05/2019 esheppy
I think this is almost gone. Crystal clear. Intense Munich malt. Such a great beer.
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