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Bock Around the Clock
Traditional Bock • All Grain • 11 gal
We use a "mini-decoction" during the mash, which consists of boiling 1/3 of the thickest part of the mash for 20 min and then adding it back to the rest of the mash. This is done mainly to caramelize sugars, deepening the color, and increasing the amount of non fermentable dextrins.
May 4, 2003 am 05:21am
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Ingredients (All Grain, 11 gal)
- 10 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 14 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .375 lbs
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 2 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .5 lbs
Belgian Special B
Belgian Special B
- 2 oz
Hallertau - 3.3 AA% whole; boiled 90 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 2 oz
Hallertau - 3.3 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 2 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 2206 Bavarian Lager
Wyeast 2206 Bavarian Lager
Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.
Style (BJCP)
Category: 5 - Bock
Subcategory: B - Traditional Bock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.064 - 1.072 |  |
| Terminal Gravity: | 1.017 | 1.013 - 1.019 | |
| Color: | 20.1 SRM | 14 - 22 | |
| Alcohol: | 7.0% ABV | 6.3% - 7.2% | |
| Bitterness: | 25.9 IBU | 20 - 27 | |
Discussion
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