Starks – Dunkles Bock

beckerwine

“Starks”
Dunkels Bock – 35.5 Point Score
Brewed by Bill Becker of Headrick, Oklahoma

Best of Show at the 2016 German Fest Stein Challenge
http://www.steinchallenge.com

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
SRM: 19
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

Mash Process

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.

Fermentation Process

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.

Additional Notes

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!)