Peppercorn Rye Bock

The last time I went to Austin Homebrew, I succumbed to temptation and bought Extreme Brewing by Sam Caligione, and found this recipe. I modified it based on available hops, and I had a half pound of Crystal 40L malt. Although the recipe called for lager yeast, I thought I would try it with a Kolsch yeast, since it's pretty clean.

ProMash Brewing Session Printout
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Brewing Date: Friday November 16, 2007
Head Brewer: Jeff
Asst Brewer:
Recipe: Peppercorn Rye Bock

ProMash Brewing Session - Recipe Details Printout
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BJCP Style and Style Guidelines
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14-A Bock, Traditional Bock

Min OG: 1.064 Max OG: 1.072
Min IBU: 20 Max IBU: 35
Min Clr: 14 Max Clr: 30 Color in SRM, Lovibond

Recipe Specifics
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Batch Size (GAL): 5.00 Wort Size (GAL): 5.00
Total Extract (LBS): 9.50
Anticipated OG: 1.065 Plato: 15.80
Anticipated SRM: 9.5
Anticipated IBU: 31.8
Wort Boil Time: 60 Minutes

Actual OG: 1.055 Plato: 13.50
Actual FG: 1.012 Plato: 3.07

Alcohol, Est.: 6.77 By Weight 8.53 By Volume - Full Attenuation.
Alcohol, Actual: 4.42 By Weight 5.64 By Volume - Measured Actuals.


Grain/Extract/Sugar

% Amount Name Origin Gravity SRM
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5.3 0.50 lbs. Crystal 40L America 1.034 40
10.5 1.00 lbs. Flaked Rye America 1.034 2
5.3 0.50 lbs. Munich Malt(2-row) America 1.035 6
68.4 6.50 lbs. Light Liquid Malt Extract 1.035 7
10.5 1.00 lbs. Light Dry Malt Extract 1.046 7


Hops

Amount Name Form Alpha IBU Boil Time
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1.00 oz. Chinook Pellet 12.20 11.2 10 min.
1.00 oz. Willamette Pellet 4.50 20.6 60 min.


Extras

Amount Name Type Time
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2.00 Tsp Peppercorn Melange Spice 2 Min.(boil)
1.00 Tsp Irish Moss Fining 10 Min.(boil)


Yeast
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White Labs WLP029 German Ale/Kolsch



Notes
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Bring grains in 2 gal water to 170. remove grains. Add extract. boil 5 m
inutes. Add hops and start 60 minute timer.

I missed my OG by 100th of a point. I got 1054 instead of the estimated 1064. So we'll see what happens. When I told Satan, he said, "Maybe if you boil longer it will raise the OG? 15 minutes at a rolling boil may make all the difference in the world!!!!"

So that's for next time!