Brewing a Bock – Part 2
Just a quick update on the Bock. The temparature holds at between 12-14 deg Celsius. This seems to be ideal.
Fermentation looks stable, and the Krausen ring has collapsed. A huge amount of sediment is starting to form at the bottom of the fermentation vessel.
Brewing a Bock – Part 1
I have always enjoyed darker beers, mainly stouts. After completing my previous lager brew, I decided that the next try should be a dark beer.
I bought a Black Rock Bock kit from Brewcraft SA and decided to use the Dark Malt Extract instead of DME.
Two days prior to brew day, I started preparing my yeast starter. The starter is prepared by using 1 liter of RO water and bringing is up to the boil. Once the water boiled, I added DME to the mix at a rate of 10g / 100ml of water. I boiled the solution for a couple of minutes, taking care not to boil over.
The mixture was then moved to an ice bath where I cooled it all the way down to 12 deg Celsius. As soon as the temperature was right, I added the yeast solution. The solution was left over night and topped up with another 200 ml of prepared DME solution. I could see that the yeast was very active and the packet was indeed viable, so the next phase was to prepare the brew!
Preparing this kit is very simple. You warm both cans in some hot water for 10 minutes to soften the contents.
Add 4 litres of boiling water to your fermenter, and empty the contents of the kit into the boiling water.
Add the malt extract and fill up to 23 litre mark. Wait for the temperature to cool to 15 deg Celsius, and pitch the 1.2 litre yeast starter.
The OG reading was 1042. The kit expects 1050.
The fermenter is currently in my wife’s cupboard as it has the ideal temperature for the SAFLager W34/70 yeast.
Ingredients:
