Wanted: a few recipes; Mild, Kriek, Bock

[Cozzyb]

Hi everyone

looking for a few quick recipes, plain or complicated, its up to you.

An English Mild

A Kriek (using WL Berliner Weisse if possible)

and a dark larger, Bock or w/e using lager malt (to save money)

So what can everyone give me recipe wise

[seymour]

These are adapted from BREWING THE WORLD'S GREAT BEERS, A STEP-BY-STEP GUIDE, by Dave Miller, ©1992, which are all pretty good true-to-style recipes:

NOTE: I should say these recipes are probably formulated for 5 US gallons, which equals 4.16 Imperial gallons and 18.9 Liters. Like I said, these are pretty good, tested recipes, but it never hurts to run the numbers through the up-to-date brewing calculator of your choice...

ENGLISH MILD
Grains:
75.8% = 5.5 lbs = 2.5 kg, British pale ale malt
6.9% = ½ lb = 8 oz = 227 g, British crystal
3.4% = ¼ lb = 4 oz = 113 g, Chocolate malt
13.8% = 1 lb = 454 g, dark brown sugar (added to boil)
Bittering hops: 5 AAU pellets or 6 AAU whole hops: Fuggles, Goldings, or Northern Brewer, 45 min
No finishing hops.
Example: 1.3 oz/37 g, Fuggles (4.5 AA%) @ 45 min
Yeast: Wyeast 1028 "London Ale" which is likely the Worthington White Shield strain, or Wyeast 1098 "British Ale" which is liekly the Whitbread-dry strain
OG: 1.046
FG: 1.007 – 1.012
ABV: 4.7%
IBU: 20
Color: 20° SRM = 39° EBC
Mash at 150°F/66°C for 2 hours (higher temp would be more authentic)
Ferment at 62-68°F/16-20°C
Priming sugar: ½ cup corn sugar
Store bottles 1 week at fermentation temperature, then 3 weeks at 50-60°F/10-16°C.

-----

As far as Kriek, make this Belgian Wit recipe and simply add a bunch of cherries (wild or sour cherries with pits, preferrably) to the secondary fermentor and age for many months.

BELGIAN WIT
Grains:
69% = 4.5 lbs = 2 kg, Pale 2-row malt
31% = 2 lbs = 907 g, Wheat malt or Flaked unmalted wheat
Hops: 4 AAU pellets or 5 AAU whole hops: Hallertauer, Fuggles or Goldings. 2/3 added at 45 minutes remaining, 1/3 added at 15 minutes remaining.
Example: 1 oz/28 g, Hallertau @ 45 minutes + .5 oz/14 g, Hallertau @ 15 minutes
Yeast: Wyeast 1007 "German Ale" which is likely the Düsseldorf/Zum Uerige strain or Wyeast 1338 "European Ale" which is likely the Wisenschaftliche Station #338 strain.
(These stats seem to assume 87% mash efficiency and 82% yeast attenuation, somewhat unrealistic)
OG: 1.043
FG: 1.006 – 1.008
ABV: 4.5%
IBU: 14 (low)
Color: 2° SRM = 4° EBC
Mash at 122°F/50°C for 30 minutes then raise to 152°F/67°C, 2 hours total
Ferment at 62-68°F/16-20°C
Crush 1 oz coriander seeds and add to secondary fermentor just before racking. Allow to sit two weeks before bottling.
Priming sugar: ¾ cup corn sugar
Store bottles 1 week at fermentation temperature, then 3 weeks at 50-60°F/10-16°C.

--------

DUNKLER BOCK
"Bock beer comes in two varieties, the dark (dunkler) one associated with winter and early spring, the pale (helles) with late spring (it is sometimes called Maibock.) Both are very strong, heavy, malty, and sweet."

Grains:
56.7% = 6.25 lbs = 2.83 kg, Pale 2-row malt
20.4% = 2.25 lbs = 1.02 kg, Munich malt
13.6% = 1.5 lbs = 680 g, Crystal malt 60°L
9.1% = 1 lb = 454 g, Dextrin/Cara-Pils malt
.3% = .031 lb = ½ oz = 14 g, black patent malt
Hops: 7 AAU pellets or 8 AAU whole hops: Hallertauer, Tettnanger, Perle or Mt. Hood, 2/3 added at 45 minutes remaining, 1/3 added at 15 minutes remaining.
Example: 1.5 oz/43 g, Hallertau @ 45 min + 1 oz/28 g, Hallertau @ 15 min
Yeast: Wyeast 2206 "Bavarian Lager" which is likely the Weihenstephan 206 strain, or Wyeast 2308 "Munich Lager" which is likely the Wisenschaftliche Station #308 strain, use a large starter.
(These stats seem to assume 82% mash efficiency and 75% yeast attenuation)
OG: 1.065
FG: 1.016 – 1.020
ABV: 6.3%
IBU: 18 (too low)
Color: 14° SRM = 28° EBC
Mash at 152°F/67°C for 2 hours
Ferment at 46-50°F/8-10°C
Priming sugar: ¾ cup corn sugar
Store bottles 14 days at fermentation temperature, then 8 weeks as cool as possible (32°F/0°C minimum.)

[Cozzyb]

Seymour as always you are the best, thank you very much.

[jmc]

Interesting recipies from Seymour.

Wondering if it would be a good idea to skip the coriander on the Wit if you're going to add cherries?
Not sure they would get on.

[seymour]

...Wondering if it would be a good idea to skip the coriander on the Wit if you're going to add cherries?
Not sure they would get on.

Good question. I wondered the same thing, but decided to leave it there for each brewer to decide. It's not very noticeable in this quantity, at such a late stage, anyway. I actually feel the subtle citrusy/peppery notes from coriander would compliment the belgian yeast and tart stone fruit in a good way, but there's only one way to find out

[seymour]

Bump. So, did you end up brewing anything along these lines?

[Cozzyb]

hey seymour,

I made the Mild with some variation for a friend, and the Bock I made pretty much to the T, its lagering at the min in a cellar, but will be bottling soon and it smelt amazing when I made it.

[seymour]

Very cool, keep us posted on how you like the Bock.

Sometimes the recipe efficiencies in that book are a little unrealistic. Did you hit the expected OG?

[tazuk]

mmm do like the look of the DUNKLER BOCK ill add it to me brew list

lol and i got hops all ready for this brew lol well sweet

[tazuk]

how mutch differnce would it be if i use lager malt instead ?????????????????????? as i have some but no pale ?????????

[seymour]

how mutch differnce would it be if i use lager malt instead ?????????????????????? as i have some but no pale ?????????

Go for it. The difference would be miniscule, and lager malt is more historically accurate anyway. Though other users will insist all modern malts are well-modified, I still prefer to do a multi-step mash for improved efficiencies. It's all up to you the brewer, and depends on how much body you want to leave behind.
Cheers!

[Cozzyb]

Yer I used pale liquid malt extract for time saving, but lager malt would be fine.
As for inefficiencies I didn't really check, dumped in a bunch of LME got it to about 8.5% potential alcohol, and honestly haven't bothered to check it since, just going to bottle as I know its done.

[Cozzyb]

and incase anyone wondered, I mini mashed the Munich etc, and it smelt amazing.