Lair Bock No. 12 |
|
Bock
|
Original Gravity
(SG): |
1.080 |
Batch Size (gal): |
5.0 |
Final Gravity
(SG): |
1.022 |
Boil Volume (gal): |
3.0 |
Strength
(% ABW): |
6.12 |
Time (weeks): |
10 |
Color
(SRM): |
38 |
|
|
Bitterness
(IBU): |
28 |
|
|
Calories
(Cals/12oz): |
268 |
|
|
Recipe Description: This recipe is designed to make a strong Bock that is very dark amber in color. Fermentables include Crystal Malt 40 L and Special B 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 |
| 2.75 lbs of Crystal Malt 40 L |
| 0.5 lbs of Special B 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: | 50 - 55 °F. |