Bock Batch 2

Partial Mash Recipe

Submitted By: bmathews (Shared)
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Brewer: B & B
Batch Size: 5.00 galStyle: Traditional Bock ( 5B)
Boil Size: 5.95 galStyle Guide: BJCP 2008
Color: 20.8 SRMEquipment: My Equipment
Bitterness: 23.5 IBUsBoil Time: 90 min
Est OG: 1.074 (18.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.019 SG (4.9° P)Fermentation: Lager, Two Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Denver, Colorado Water 1
1 lbs 8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2
1 lbs Amber Malt (22.0 SRM) Grain 3
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
8.00 oz Vienna Malt (3.5 SRM) Grain 5
0.50 oz Magnum [12.0%] - Boil 30 min Hops 6
3 lbs Pilsner Liquid Extract [Boil for 15 min] (3.5 SRM) Extract 7
1 pkgs German Bock Lager (White Labs #WLP833) Yeast 8
1 pkgs German Bock Lager (White Labs #WLP833) Yeast 9
5 lbs Pilsner Liquid Extract [Boil for 90 min] (3.5 SRM) Extract 10

Taste Notes

Added second yeast on 8 days... was sitting in fridge at 45 degrees. Pulled out of fridge at 19 days Diactly rest was to late but was at 57 degrees for 36 hrs then 48 then 47 then 43for all 24 hrs then 36 for 3 days Beer was kinda burnt could have used a colder fermentation.

Notes

170-180 mash boil temp for 30 min