Lair Bock No. 4

Bock

Original Gravity (SG):

1.081

Batch Size (gal):

5.0

Final Gravity (SG):

1.022

Boil Volume (gal):

3.0

Strength (% ABW):

6.14

Time (weeks):

10

Color (SRM):

10

Bitterness (IBU):

28

Calories (Cals/12oz):

269

Recipe Description:

This recipe is designed to make a strong Bock that is pale amber in color. Fermentables include Dextrin Malt. It uses Continental hops dosed for low hop presence, with additions for bittering, flavor, and aroma. The German Lager yeast supports production of a rich, malty, full-bodied beer.

INGREDIENTS

Fermentables :

8 lbs of Extra Light Dry Malt Extract

3.25 lbs of Dextrin Malt

Hops :

Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)

2.25 oz for 60 min. (bittering)

2.25 oz for 15 min. (flavor)

0.75 oz for 5 min. (aroma)

Yeast :

Wyeast 2206 Bavarian Lager - 1 packet

Water :

5.5 gal

METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 14 days at 45 °F.

Secondary Fermentation - 42 days at 35 °F.

Filtering:

Filtering recommended

Bottle Priming:

0.5 cup of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 12 oz size are needed.

Bottle Conditioning:

14 days at 45 °F.

Serving Temperature:

45 - 50 °F.