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Spotted Tongue Belgian Bock
Maibock/Helles Bock • All Grain • 5 gal
German grain bill, German hops, Belgian yeast, warm fermentation. Should have some character.
May 11, 2003 pm 09:24pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
German 2-row Pils
German 2-row Pils
- 2 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 2 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.5 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 30 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.5 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP530 Abbey Ale
White Labs WLP530 Abbey Ale
Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
Mash-in at 120 for 20 minutes, single decoction or add heat to raise to 154, hold for 60 minutes or until conversion complete. Ferment at 68-72 for Belgian character.
Style (BJCP)
Category: 5 - Bock
Subcategory: A - Maibock/Helles Bock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.064 - 1.072 |  |
| Terminal Gravity: | 1.014 | 1.011 - 1.018 | |
| Color: | 7.4 SRM | 6 - 11 | |
| Alcohol: | 6.7% ABV | 6.3% - 7.4% | |
| Bitterness: | 30.7 IBU | 23 - 35 | |
Discussion
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