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Bock
Traditional Bock • All Grain • 10 gal
A very good Bock
February 9, 2008 pm 11:45pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 8 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 14.445 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .421 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 3 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1.5 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1 oz
Northern Brewer - 7.5 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Hallertauer Tradition - 3.2 AA% pellets; boiled 5 min
Hallertauer Tradition
Fine, 'Noble'.
- 1 oz
East Kent Goldings - 6.9 AA% pellets; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 5 - Bock
Subcategory: B - Traditional Bock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.064 - 1.072 |  |
| Terminal Gravity: | 1.015 | 1.013 - 1.019 | |
| Color: | 21.2 SRM | 14 - 22 | |
| Alcohol: | 6.9% ABV | 6.3% - 7.2% | |
| Bitterness: | 28.4 IBU | 20 - 27 | |
Discussion
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