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.