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Chuck's Bock
Traditional Bock • Extract • 6 gal
February 22, 2001 pm 06:02pm
0.0/5.0 0 ratings
Ingredients (Extract, 6 gal)
- 1 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1.2 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- .2 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 3.3 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 5 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 2 oz
Hallertau - 3.3 AA% pellets; boiled 45 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Tettnanger - 5.1 AA% pellets; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 2 tsp
Gypsum - (omitted from calculations)
Gypsum
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 2565 Kolsch
Wyeast 2565 Kolsch
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
Notes
Add grains to cold water then take temp to 152. Hold for 30 Minutes. Remove grains, add extract, then bring to a boil. Boil for 15 Minutes then add boiling hops. Cool to 75 then add yeast.
Style (BJCP)
Category: 5 - Bock
Subcategory: B - Traditional Bock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.064 - 1.072 |  |
| Terminal Gravity: | 1.016 | 1.013 - 1.019 | |
| Color: | 22.7 SRM | 14 - 22 | |
| Alcohol: | 6.5% ABV | 6.3% - 7.2% | |
| Bitterness: | 17.5 IBU | 20 - 27 | |
Discussion
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