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bob back belgian

bob back belgian

Traditional Bock • All Grain • 18.93 L

elamanamou

belgian malt bock

December 15, 2006 am 06:36am

0.0/5.0 0 ratings

Ingredients (All Grain18.93 L)

  • 4.0 kg German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 1.0 kg Belgian Munich

    Belgian Munich

    Used to increase malt aroma and body with slightly more color.

  • 0.25 kg Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 0.25 kg Belgian Caravienne

    Belgian Caravienne

    Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

  • 0.5 kg Belgian Special B

    Belgian Special B

  • 13 g Marynka; Chmiel Polski s.a. - 10.5 AA% pellets; boiled 60 min

    Marynka; Chmiel Polski s.a.

  • 14 g Marynka; Chmiel Polski s.a. - 10.5 AA% pellets; boiled 15 min

    Marynka; Chmiel Polski s.a.

  • 15 g Lublin - 4.5 AA% pellets; boiled 1 min

    Lublin

    Mild. 'Noble'.

  • White Labs WLP820 Octoberfest/Märzen Lager

    White Labs WLP820 Octoberfest/Märzen Lager

    This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.

Style (BJCP)

Category: 5 - Bock

Subcategory: B - Traditional Bock

Range for this Style
Original Gravity: 1.065 1.064 - 1.072
Terminal Gravity: 1.015 1.013 - 1.019
Color: 23.5 SRM 14 - 22
Alcohol: 6.6% ABV 6.3% - 7.2%
Bitterness: 30.0 IBU 20 - 27

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