Dunkels Bock – 35.5 Point Score
Brewed by Bill Becker of Headrick, Oklahoma
Best of Show at the 2016 German Fest Stein Challenge
Brewers background: “I have been brewing for over 10 years now and competing for about 8 years. I got into home brewing from a co-worker, he was stationed in Saudi Arabia for work which is a Dry country. So they had to take matters into their own hands, needless to say he explained how it was done and I was intrigued. So like most people I started with an extract kit and have been hooked ever since.”
Brewing System: “Currently I use a two vessel system, an insulated SS Brew Tech mash tun and an SS Brew Tech boil kettle. All of my beers are created using the no-sparge method, I recently added a single pump to help out.”
Homebrew Club: “Southwest Oklahoma Brewers Association or SOBA.”
Advice you would give to new competition brewers? “If you are brewing a Lager, be sure to slowly ramp the fermentation temperature down to lagering temp. Don’t crash it.”
Recipe for Starks Dunkels Bock
Batch Size: 5.5 Gallons
Recipe Type: All Grain
Yeast Type: White Labs WLP833
Original Gravity: 1.072
Final Gravity: 1.012
Bitterness: 30 IBU’s
Boiling Time: 90 Minutes
Recipe Ingredients and Details
Great Beer, Malty and Smooth!
|9 lbs 8.1 oz||Weyermann Barke Munich Malt (10.0 SRM)||Grain||1||57.9 %|
|5 lbs 12.0 oz||Dingemanns Munich Malt (5.0 SRM)||Grain||2||35.1 %|
|9.6 oz||Caraaroma (130.0 SRM)||Grain||3||3.7 %|
|8.0 oz||Aromatic Malt (26.0 SRM)||Grain||4||3.0 %|
|0.8 oz||Carafa II (412.0 SRM)||Grain||5||0.3 %|
|0.67 oz||Tettnang [4.50 %] – Boil 60.0 min||Hop||6||9.5 IBUs|
|0.53 oz||Hallertau Magnum [12.70 %] – Boil 60.0 min||Hop||7||21.2 IBUs|
|1.0 pkg||German Bock Lager (White Labs #WLP833) [35.49 ml]||Yeast||8||–|
Single infusion mash with mash out. 155F for 60 minutes, 168F for 15 mintues. My efficiency was 68% for this beer. I use a NO sparge method which is lower efficiency though produces a great malt flavor.
Fermented at 50F for 7 days, ramp temperature up 2 degrees per day until 60F, ramp temperature down 2 degrees per day to lagering temp of 33F. Lagered for 8 weeks.
Created a 2 liter starter.
RO Water Treated with 1/4 TSP 10% Phosphoric Acid per 5 gallons
1 TSP CACI2 in MASH (Thanks for the water tips Mr. Strong!)