Tuesday, January 13, 2009

Still still.

No activity on the bock ale this morning. You could say it's still still. I racked a carboy of Superbowl Stout to a secondary, and racked the bock ale on top of the stout yeast cake. I'm guessing it will be bubbling like crazy by the time I get home from work.

Speaking of the bock ale, I have yet to name it. Bock ale sounds lame, and it's not even really true. Any suggestions? It's the third runnings of my bock mash fortified with some light dry malt extract, lightly bittered with columbus, and now fermenting on Wyeast London Ale 1968. German malt, American hops, English yeast--worldwide ale? Nah, not really worldwide. Traveler ale--nah, it didn't travel anywhere, the ingredients did. I've got it, Angerman Ale.


  1. I have "drafted" a recipe, not brewed, one that was basically for a bock but using ale yeast instead of lager yeast because at the time I couldn't lager. I called that recipe a "Mock Bock." I never brewed the recipe but intend to one day, so if you like that name go for it! The recipe as you have described above sounds good to me. Post back later and let me know how it turns out. Till then Prost!