Monday, February 13, 2012

Review of the bock brewday

This past Saturday I brewed a bock. Info from the brewday is as follows:
  • Malt: Munich, Vienna, Caramel 80
  • bittering hop = Northern Brewer
  • Aromatic hop = Hersbrucker
  • Yeast = Wyeast 2308 Munich lager
  • Mash in temp = 131 F (15 mins)
  • Mash temp # 2 = 145 (45 mins)
  • Mash temp # 3 = 158 (15 mins) 

Overall, it was a great brewday. My heat source was not persnickity, it is currently fermenting happily in a room whose temp is holding around 50 F, and I feel I had a better sparging period this time around than prior brew sessions. I think it ought to be ready to bottle in late March or early April. I will let you know how it turns out.

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