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American Bock
Traditional Bock • Extract • 5 gal
This style is all American baby..!!
February 3, 2004 pm 10:37pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .25 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .25 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 7.5 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1 oz
Hallertauer Tradition - 6.0 AA% whole; boiled 45 min
Hallertauer Tradition
Fine, 'Noble'.
- .5 oz
Hallertauer Tradition - 6.0 AA% whole; boiled 15 min
Hallertauer Tradition
Fine, 'Noble'.
- 1 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.
Notes
this is a partial mash recipe. steep all grains in 2.5 gal. H20 @160f for 30min. remove grains, add extract,DME and return to heat.
Style (BJCP)
Category: 5 - Bock
Subcategory: B - Traditional Bock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.064 - 1.072 |  |
| Terminal Gravity: | 1.015 | 1.013 - 1.019 | |
| Color: | 20.5 SRM | 14 - 22 | |
| Alcohol: | 6.6% ABV | 6.3% - 7.2% | |
| Bitterness: | 18.3 IBU | 20 - 27 | |
Discussion
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