Rio Grande Syrup
Traditional Bock • All Grain • 5.5 gal
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
Ingredients (All Grain, 5.5 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 |
