Mardi Bock (archive)
This is the archive page for Mardi Bock. For the current recipe .. see Mardi Bock.
This was a beer originally brewed to enjoy during Lent in 2019.
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.
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.
| 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 |
Ingredients
Ingredients| 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 NotesMake yeast starter before brew day. (I used yeast cake from PBR)Water profile assumes BeerSmith Denver profile startFinal: 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 | | | | Fermentation | | | | | | | | Day 1: | | Day ... | Day ...
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