Bock to bock

All Grain Recipe

Submitted By: tomj (Shared)
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Brewer: Tom Johnson
Batch Size: 6.00 galStyle: Traditional Bock ( 5B)
Boil Size: 7.00 galStyle Guide: BJCP 2008
Color: 18.2 SRMEquipment: Tom's Equipment
Bitterness: 21.2 IBUsBoil Time: 75 min
Est OG: 1.065 (15.8° P)Mash Profile: No Sparge
Est FG: 1.017 SG (4.2° P)Fermentation: Lager, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.25 tsp Calcium Chloride (Mash 60 min) Misc 1
5 lbs Munich Malt (9.0 SRM) Grain 2
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
3 lbs 12.00 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 4
12.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
12.00 oz Melanoiden Malt (20.0 SRM) Grain 6
5.28 oz Special B Malt (180.0 SRM) Grain 7
1.50 oz Hallertauer Mittelfrueh [4.4%] - Boil 60 min Hops 8
1.00 Whirlfloc Tablet (Boil 5 min) Misc 9
0.50 oz Hallertauer Mittelfrueh [4.4%] - Boil 5 min Hops 10
0.50 tsp Yeast Nutrient (Boil 5 min) Misc 11
0.25 tsp Calcium Chloride (Boil 5 min) Misc 12
2 pkgs Bavarian Lager (Wyeast Labs #2206) Yeast 13

Taste Notes

After a month of maturation this finally became a good bock. Deep layers of flavor with a clean malty aroma.

Notes

Mash: Mash in at 155 deg F. After 30 min, pulled a single decoction and boiled it for 30 min. I added it back to the main mash, then added some mash out water (170 deg F). I did 1 batch sparge as the level went down. Total water was 10 gallons. Boiled ~8 gallons for 60 minutes. Aerated for 1 minute with O2. Starting Gravity was 1.070 with just over 5 gallons. Did not cool as much as needed, got to 58 deg. F. 8/28: Finalgravity = 1.024