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Dyer Bock

Dyer Bock

Traditional Bock • All Grain • 5.5 gal

beau408

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

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Ingredients (All Grain5.5 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

beau408

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.

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