Dyer Bock
Traditional Bock • All Grain • 5.5 gal
This is a first attempt at an all-grain bock. The hops are 0.5 oz. high, but I'm utilizing first wort hopping with 0.5 oz.
December 16, 2008 pm 12:58pm
Ingredients (All Grain, 5.5 gal)
- 11 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 1.25 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1.75 lbs
German Light Crystal
German Light Crystal
- 1.5 oz
Northern Brewer - 6.6 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.
- 0.5 lb
Black Patent - (omitted from calculations)
Black Patent
-
Wyeast 2308 Munich Lager™
Wyeast 2308 Munich Lager™
A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.
Style (BJCP)
Category: 5 - Bock
Subcategory: B - Traditional Bock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.064 - 1.072 | |
| Terminal Gravity: | 1.015 | 1.013 - 1.019 | |
| Color: | 13.1 SRM | 14 - 22 | |
| Alcohol: | 6.6% ABV | 6.3% - 7.2% | |
| Bitterness: | 43.6 IBU | 20 - 27 |
Discussion
SG
2009-02-17 12:07pm
I hit 1.060 SG. Not the 1.065 I was shooting for, but it's close. Next time I'll extend the boil 15 minutes.
