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Rio Grande Syrup

Rio Grande Syrup

Traditional Bock • All Grain • 5.5 gal

Dubbel Trouble

I like to use 50% Pilsner and 50% Munich as the base. Then add some dark crystal and carapils. Have been lookin at the chocolate wheat but havent tried it yet. Cheers

August 2, 2009 pm 01:14pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 6 lbs German 2-row Pils

    German 2-row Pils

  • 6 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 1 lbs Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • 0.5 lbs Dextrine Malt

    Dextrine Malt

    In light-colored beers to give additional body. Adds richness without color.

  • 1.5 oz Hallertau - 3.7 AA% whole; boiled 60 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 0.5 oz Hallertau - 3.7 AA% whole; boiled 15 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

Style (BJCP)

Category: 5 - Bock

Subcategory: B - Traditional Bock

Range for this Style
Original Gravity: 1.064 1.064 - 1.072
Terminal Gravity: 1.014 1.013 - 1.019
Color: 17.1 SRM 14 - 22
Alcohol: 6.5% ABV 6.3% - 7.2%
Bitterness: 23.7 IBU 20 - 27

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