Double Bock. I need suggestions on brewing a double bock, help?

Question

This is a follow up to last weeks susseful bock.

I am thinking of a "theme" month bock-out of season. Next week I might do a triple bock.

Answer 1

This can serve as a guideline for you. Hophead has good advise as well. Besure to rack at least twice as this beer needs to lager for a long time to develop a complex flavor profile. The yeast begins autolysis (die and rupture) releasing bitter compounds you want to avoid.

You should use finnings and chill below 34F to throw a haze (not that you can see it easily in a double bock) then rack. This will really help clear and stabilize your brew. I would say do it twice as I do, yet most people do not do this.

Funny you are. A triple bock is next. Do much the same as with the double with this added advise. I would make at least a 7gal batch and when finished the first secondary lagering & fining I would fine again and put it on wood. Most any wood from a supplier for such purposes will do. {oak, cedar} You do not need a cask you can use chips. This should be an interesting one as well.

Keep the fermenters topped off as to prevent oxygen-spoilage and oxidation defects. If you have SS 5 gal kegs that is great as they are best for long term storage of non packaged beers.

Example Double Bock Recipe

Source: Big d**k Bassett

Ingredients for 5 gallons:

1 can John Bull (or any) Amber malt syrup

1/4 lb. 6 row Crystal Briess Barley

2 oz. 2 row Chocolate Briess Barley

1/2 oz. Willamette hops

3/4 oz. Mount Hood hops

1/4 oz. Kent Golding hops

2.5 lbs. clover honey -optional

1 whole stick cinnamon -optional

1/4 orange (whole with rind) -optional

2.5 lbs. cane sugar

1 packet Munich (strong ale) yeast

1 packet dry yeast

Bring 1/2 gal. of water to a boil in a stock pot, slowly stirring in the Amber malt. Add cinnamon, 1/2 oz. Mount Hood hops, and 1/2 of the honey. Add 1/2 gal. of water and reduce heat to roughly 100 degrees F. Stir in sugar, and Willamette hops. In a shallow cake pan, put all of the barley, with 1 cup of water. Place this in the oven at 450 degrees F for about 20 minutes. Continue stirring the wort occasionally, adding 1/2 of the Kent Goldings hops. After 20 minutes, mash the grains with a potato masher until most of the grain is mixed and broken up. It should have absorbed about 80% of the water, and will be slightly mushy. Add this mixture to the wort with 1/2 gallon of water, and bring back to a low boil for 10 minutes. Put wort in brew-keg, add 3.5 gallons of cool water, stir, and allow to cool for 30 minutes. Pitch yeast in warm water, saving 1/4 of either one of the packets. Place lid on tightly and allow to ferment at 65 degrees F for about 2 weeks. You should have 1/4 oz. Mount Hood hops, 1.25 lbs. of honey, 1/8 oz. Kent Goldings hops, a chunk of orange, and a little bit of yeast leftover from the initial brewing... throw all this c**p in the keg and allow to ferment for another 2 weeks. Bottle, and allow to set in a dark, clean area at roughly 70 degrees F for another month and a half to 3 months.

If you would like a full grist recipe for a double just ask.

Answer 2

Yeah you are out of season for a bock. But that does seem to matter any more.

You havent posted or at least said how lat weeks worked for you.

The double is going to be the same.If you are still extract brewing I suggest you use a yeast nutrient. Also if you still have not racked your bock wait until you are about to chill the double. Then just run the double through the chiller and into the primary you just racked the bock from. You will get a great  fermentation.