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gal
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):
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.
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
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.
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