Bock biers are steeped in tradition and have long been revered as special elixirs that evoke the start of a new season of life and of vibrant experiences. Given we have just clicked into Autumn and have a very special new Gladfield Malt in the range - the Peat Smoke Malt we thought what better style to brew and bring out the characters of smoke, malt, lager and the start of a new season. You can brew this to drink in a hurry or lager and store through the winter for an excellent spring seasonal - prost!
Fermentation temperature has a major effect on diacetyl production. Higher temperatures produce more diacetyl but also reduce it more quickly. Alternately, cooler fermentation temperatures produce lower concentration but do not reduce it as much, which inevitably leads to longer storage times required to bring the diacetyl below the flavor threshold.
Option 1: Ferment at 8°C for three days. Raise to 10°C for three days. Raise to 13°C. Rack into secondary when gravity reaches less than 1.020. Cool to 5°C and ferment to 1.017 (about three more days). Age at 5°C until clear (seven to 14 days). Bottle and prime. Condition in the bottle as long as desired (30 to 60 days)
Option 2: We will leave you to pick what works best for your brewery. Fermentation can be completed in 7-10 days at 12-15°C using Fermentis S-23 Saflager. Recommend pitching according to manufacturer’s instructions on reverse of packet at rate of 2 packets of dried yeast to 23L of fresh cooled wort or a single pitch of GigaYeast. If using S-23 Saflager start fermentation at 12°C and let it free ride up towards 15°C before racking and diacetyl rest for 72 hours after primary fermentation, then chilling to clear up and drop out the yeast in the secondary fermenter.
Keg or Bottle and lager for 4-6 weeks ideally at 10-12°C to carbonate to 2.7 volumes of C02 then lager if time permits for 4-6 weeks at 0-2°C and serve in a delightful lager glass – cheers!