Would there be any downside to using saflager 34/70?
I have a yeast cake of it in a carboy & would like to reuse it..
I've never actually used the dry lager yeast. Let me know what you think of it in this recipe.
How does this compare to Shiner Bock? Similar flavor but a lot to little stronger? Or no comparison? Just trying to get a reference point and decide how much to make. Thx
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Not much like Shiner bock, really.
I like Shiner a lot, but it's not really much of a true bock.
Forgive the noobnes of my question but.... Is this recipe for a 5 gallon batch?
Yes.
Cool thanks. Is the full recipe in Beersmith by any chance?
Let me start by saying I like Shiner and am not trying to knock their product(s).
But Shiner Bock isn't really a bock; it's more like an "amber/dark lager". It's not 100% true to style. For starters, it's not "big" enough (thanks to our silly Texas laws) to be a true bock. Most bocks fall in the 6-7%abv range. Shiner is 4.4%. I should note though, that I usually end up with a "smaller" bock than is typically true to style; I usually have 5.5-6.0% or so and I actually prefer this. I guess I should probably revise the grain bill down a bit in the recipe....
Shiner also uses corn in their grain bill which alters the final product.
So if I was to compare the two, I would say this recipe makes a beer that is:
similar in color to Shiner
about equivalent in bitterness and aroma (little to none)
has a fuller body than Shiner
is "smoother" than Shiner (in comparing the two, the use of corn will really jump out at you)
has more of a caramel, malty flavor to it
I usually carbonate to a lower level than Shiner
But, if your SWMBO likes Shiner, then it's safe to say she will like this beer. This beer isn't quite as sweet/malty as St. Arnold's Bock, but is more so than Shiner Bock.
Are you in B/CS? I haven't brewed in a while (building a new system), but I think I may have a bottle or two of this laying around if you'd like to try it.
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