Initial recipe provided by BOCK’s Dear Leader Dirk Franzen:
This is for a 5 gal batch:
14 lbs 2-row Brewers
0.75 lb caramel 120
1.25 lb carared
1 lb sugar (corn or table)
2 oz Nugget (12.2%) 60’
2 oz Amarillo (8.9%] 10’
2 oz Cascade (7.3%) 5’
3 oz Citra dry hop (after barrel aging)
2 packets Fermentis US-05 or sufficient amount of any neutral west coast yeast, see Mr. Malty for pitch rate
Oxygenate wort well
OG – 1.088, FG – 1.013
When is the sugar added? start of boil?
2 packets of US-05 should work fine, just oxygenate well.
Whatever is decided is ok with me. Put me down for needing everything.
For the sugar, I just used table sugar, but either will work. Another couple of thoughts for discussion, if a more red color is desired, could be to rebalance the 120 and the carared by decreasing the 120 a quarter pound, and then increasing the carared the same amount, and/or adding a couple oz of chocolate malt. It may not make much of a difference after it sits in the barrel?
I like the adjustment of the 120 and the carared, possibly even a have pound adjustment. I think its best to avoid the chocolate malt though. Its easy to use too much. We don’t want to to get too dark.
Should read “half ounce” not “have pound”
We need an edit function here. I meant half pound.
I’ll edit the recipe the way I think you guys want and get your approval before sending to Brewer Dude.
1. Brewer Dude is out of all of the hops (except Citra)
2. Yeast isn’t looking much better – every liquid I looked at was out. US-05? 2 packets?
I would say bittering hops to 60 IBU with any variety is fine. Not sure in the aroma hops. Need something American.
Brewer Dude is planning to do an order for us like he did for the first fill recipes. We just need to get recipes finalized and individuals need to let him know if they will be ordering through Brewer Dude.
I need everything but the 2-row, but I’d buy 2-row too if it is easier for Brewer Dude to kit the whole thing… I’m flexible to whatever helps them (and us).
Any particular kind of sugar?
Corn sugar/dextrose
There was some discussion about reducing bittering hops to 2 oz and saving dry hops until after the barrel aging. Discuss away!
I vote yes to both