This is the 2nd beer in my NHC 2015 run.  I repitched about 350ml of thick slurry from the Schwarzbier 2.  I have brewed this beer before and it was my first BOS placing (Honorable Mention) so I didn’t do anything to the recipe except change the yeast to 2308.
Bock 3
5-B Traditional Bock
Size: 7.2 gal
Efficiency: 80.0%
Attenuation: 75.0%
Original Gravity: 1.068 (1.064 – 1.072)
Terminal Gravity: 1.017 (1.013 – 1.019)
Color: 20.32 (14.0 – 22.0)
Alcohol: 6.75% (6.3% – 7.2%)
Bitterness: 23.2 (20.0 – 27.0)
Ingredients:
5.5 lb (30.1%) Pilsner Malt – added during mash
8.5 lb (46.6%) Munich TYPE I – added during mash
2.5 lb (13.7%) Munich TYPE II – added during mash
.75 lb (4.1%) Caramunich® TYPE III – added during mash
.75 lb (4.1%) Crystal 120 – added during mash
2 oz (0.7%) Pale Chocolate – added during mash
2 oz (0.7%) Chocolate – added during mash
.7 oz (100.0%) Magnum (14.5%) – added during boil, boiled 60 m
1.0 tsp Whirlfloc Tablets (Irish moss) – added during boil, boiled 10 m
.5 tsp Wyeast Nutrient – added during boil, boiled 10 m
1 ea Wyeast 2308 Munich Lager™
Notes
mash salts:
1.4g G
4.1g CC
sparge salts:
2g G
6g CC
acidify sparge to 5.5 (~10ml of 10% phosphoric in 10G of water)
should give mash pH of 5.3
18.25 lb of grain
1.5 qt/lb = 27.375 quarts = 6.8 gallons
mash @ 152
mash in water temp 162.4 > make sure to check with thermometer before mashing in
pitch @ 48F and raise over 24 hours to ferment @ 50 till fermentation slows > up to 60 degrees 5 degrees a day hold till total ferment time is 3 weeks > keg > drop 2-3 degrees per day to 40 and put in lager fridge for 2 months > carb to 2.4
10/17/14 normal brew day.  mash temp was again a hair low (150F) so need to work on that.  tried a new technique to pitch a bit colder.  so when i turned off my whirlpool i left the immersion chiller running with ice water which held the beer at 45F so this time I pitched at 46F.  success!
10/18/14 bubbling but thin kreusen
10/19/14 nice 1/2″ kreusen and solid bubbling
10/23/14 finally seems to be slowing down