bock design and build thread
  • J_ReeJ_Ree
    Posts: 80,464
    I had planned on using dark Munich, but they only had light at the brew shop. And the best lager yeast the had is s33. So here is the plan:
    9lbs light Munich
    1.75 lbs light Munich toasted to about 40L.

    Decoction and first wort boiling

    For hops a pinch of citra at beginning of boil (because I don't have anything more appropriate)

    Your thoughts?
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  • C_BC_B
    Posts: 80,788
    I like the toasting. I've used s33. It made a good enough beer. And I mistreated it.
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 52,046
    Do it!
    Never attribute to malice, that which can adequately be explained by stupidity.
  • J_ReeJ_Ree
    Posts: 80,464
    ceannt said:

    Do it!



    What would you say for top mash temp?
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  • FuzzyFuzzy
    Posts: 47,491

    ceannt said:

    Do it!



    What would you say for top mash temp?


    152, but shoot for 150.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 47,491
    and keep the ibu in check.
    "Oh, you were serious? I was drunk."-C_B
  • J_ReeJ_Ree
    Posts: 80,464

    and keep the ibu in check.



    I was thinking 4 or 5.
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  • ceanntceannt
    Posts: 52,046

    ceannt said:

    Do it!



    What would you say for top mash temp?


    152, but shoot for 150.


    152 is spot on for style ...... I like 155 or even 156.....
    Never attribute to malice, that which can adequately be explained by stupidity.
  • J_ReeJ_Ree
    Posts: 80,464
    ceannt said:

    ceannt said:

    Do it!



    What would you say for top mash temp?


    152, but shoot for 150.


    152 is spot on for style ...... I like 155 or even 156.....


    So maybe a long rest at 152 and many steps up to mash out.
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  • ceanntceannt
    Posts: 52,046
    That would work
    Never attribute to malice, that which can adequately be explained by stupidity.
  • FuzzyFuzzy
    Posts: 47,491
    ceannt said:

    ceannt said:

    Do it!



    What would you say for top mash temp?


    152, but shoot for 150.


    152 is spot on for style ...... I like 155 or even 156.....


    i like em a bit on the dry side, which is why i don't like too many commercial ones.
    "Oh, you were serious? I was drunk."-C_B
  • J_ReeJ_Ree
    Posts: 80,464

    ceannt said:

    ceannt said:

    Do it!



    What would you say for top mash temp?


    152, but shoot for 150.


    152 is spot on for style ...... I like 155 or even 156.....


    i like em a bit on the dry side, which is why i don't like too many commercial ones.


    I'm not using any crystal, so who knows how it'll work out. I hope for slightly dryer than style, but just slightly
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  • J_ReeJ_Ree
    Posts: 80,464
    I don't really care where it lands as long as it's good and I learn a thing or two.
    CB's to do list:
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  • ceanntceannt
    Posts: 52,046

    ceannt said:

    ceannt said:

    Do it!



    What would you say for top mash temp?


    152, but shoot for 150.


    152 is spot on for style ...... I like 155 or even 156.....


    i like em a bit on the dry side, which is why i don't like too many commercial ones.

    I like em a bit on the chewy side myself...
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 52,046
    Most commercial ones seem a bit "thin" on the mouthfeel to me
    Never attribute to malice, that which can adequately be explained by stupidity.
  • J_ReeJ_Ree
    Posts: 80,464
    Okay it's settle, I'm making this on black Friday.
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  • ceanntceannt
    Posts: 52,046

    Okay it's settle, I'm making this on black Friday.



    Yay!
    Never attribute to malice, that which can adequately be explained by stupidity.
  • J_ReeJ_Ree
    Posts: 80,464
    Is it worth getting some more appropriate hops for this? I'm using almost none, and just for bittering.
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  • FuzzyFuzzy
    Posts: 47,491

    Is it worth getting some more appropriate hops for this? I'm using almost none, and just for bittering.



    these are the very old, poorly sealed hops? i don't think that it will matter much. most of the aromatics/flavor compounds should have faded. the boil will take care of the rest.
    "Oh, you were serious? I was drunk."-C_B