Nena | Bock | BeerCo All Grain Brewers Recipe Kit

Bock Bier has a storied history dates back to 13th-century Einbeck, Germany. For generations, it has been delighting beer lovers with its unique flavor. Bock beers have been honed by the brewers of Munich, making them smoother and more flavorful than ever before. Bock beer now enjoys a large following due to its high malt content, giving it a robust, toasty flavor and higher alcohol content. Perfect for cozy winter nights, Nena Bock Bier is the ideal choice to warm up your soul and enhance your evening. So, what are you waiting for? Nena?

Beifall #enjoyresponsibly

Nena | Bock | Brewfather app recipe link

Vital Stats - Target

• 1.070 OG / 1.019 FG
• IBU 25 BU/GU 0.36
• EBC 52
  
• 6.7% ABV
• Batch Size 23.0 L
• Boil Time 60 min

Malt Bill

• 4.50 Kg / 61% Joe White Dark Munich Malt
• 2.25 Kg / 31% Joe White Traditional Ale Malt
• 0.25 Kg /   3% Gladfield Aurora Malt
• 0.25 Kg /   3% Gladfield Toffee Malt
• 0.10 Kg /   1% Gladfield Eclipse Wheat Malt
• 7.35 Kg / 100% Grist

Hops

Amount      Hop                             Time      Use   Form  AA      IBU

• 50 g Spalt Spalter GR Hops   60 mins  Boil   Pellet  4.2%    20
• 25 g Spalt Spalter GR Hops   15 mins  Boil   Pellet  4.2%      5

Yeast

Dry | Fermentis

• 2 x 11g sachets of Fermentis Saflager S-23 Yeast

Liquid | Bluestone Yeast

• 1 x  BSY-L006 Stuttgart Bluestone Yeast
  

Method:

1. Dough in using 26 Litres of water with a target temperature of 56 °C. Hold the mash temperature for approximately 10 minutes. Raise the temperature to 64°C and hold it for 30 minutes. Then raise again to 67°C. After 20 minutes raise the temperatur to 72°C and hold it for another 20 minutes.  If step mashing is a problem for you on your system single infusion mash for 60 minutes at 67°C.
2. Fly sparge with 8 litres water at 76°C. Make up the boil to ~25 litres (6 gallons) depending on your boil off rate to finish with 21 Litres in your primary fermentation vessel.
3. Add the Spalt noble hops with 60 minutes remaining in the boil to achieve 20 IBUs and the remaining 25g with 60 minutes remaining in the boil to achieve 5 IBUs.
4. Cool wort to 8-10 °C, then rack clear wort off cold break.
5. If possible make a yeast starter to insure a healthy pitching double the recommended pitch rate.
6. Let fermentation free rise to 11 °C until complete.  If possible raise 15 °C.  You must let the fermented beer sit on the yeast for two or three days after the termination of fermentation. This is called the diacetyl rest. The yeast will scrub the diacetyl out of the beer that it produced.
7. Cool to 6 °C. Rack off settled yeast. Hold at 6 °C for two to three weeks if patience and capacity allows. To Lager is to store cold!
8. Cool to 0-2 °C for a few days and then keg or bottle as normal.

Brewing Aids (optional, [not included in kit]):

• 1 Tab of Whirlfloc or 1 tsp of Irish Moss into the boil @10 mins 
• A capsule of Servomyces Beer Yeast Nutrient into the boil @10 mins

Further Knowledge References & Sources:

• Brewing Doppelbock | Tips from the Pros
• Make Your Best Traditional Bock | Craft Beer and Brewing Magazine

What’s in the box:

*Indicates items included only with specific variants.