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Bock-in-stein
Munich Dunkel • All Grain • 5 gal
The molases gave this beer a very nice taste.
May 7, 2008 pm 09:14pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8.4 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 3.6 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
- 1.8 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1.2 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .85 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 0.6 oz
Northern Brewer - 8.0 AA% pellets; boiled 45 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.
- 1.0 oz
Hersbrucker - 4.0 AA% whole; boiled 15 min
Hersbrucker
Drier, spicier than Hallertauer. Most important aroma variety in Germany.
-
Wyeast 2124 Bohemian Lager™
Wyeast 2124 Bohemian Lager™
A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: B - Munich Dunkel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.077 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.018 | 1.010 - 1.016 | |
| Color: | 20.1 SRM | 14 - 28 | |
| Alcohol: | 7.8% ABV | 4.5% - 5.6% | |
| Bitterness: | 22.7 IBU | 18 - 28 | |
Discussion
Tasted before keging and tasted good
2008-06-06 8:09pm
So far the beer has a very good taste. Has a slightly sweet taste with little bitterness. I beleive this is right for the "Bock" style...little hop bitterness. It has been keged but still sits in cellar at 52 degrees. Plan on taping keg by mid summer. That means that the beer would have been in a keg for at least two months...but I would prefer it to stay in conditioning mode for another 4 months. I may have brewed this in March but not sure. If I was drinking it right now I'd be enjoying the nicely aged brew! But great at 3 months.
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