<_MOD_>1969-12-31 Recipes 7372 1 0 123 1 <_XName>Recipes 16 <_MOD_>2016-02-20 Traditional Bock Jeremy Winn 2016-02-27 1990-06-01 640.0000000 640.0000000 0 0 4200 1800 0 0 <_MOD_>2016-02-20 Beginner Equipment Profile 640.0000000 160.0000000 1 0.3000000 0.0000000 0 1 1165.7600000 75.0000000 10.0000000 1 213.7600000 160.0000000 4.0000000 0.0000000 704.0000000 64.0000000 0.0000000 65.2000000 100.0000000 <_MOD_>2016-02-20 Traditional Bock Bock BJCP 2008 2 5 1 1.0640000 1.0720000 1.0130000 1.0190000 20.0000000 27.0000000 2.2000000 2.7000000 14.0000000 22.0000000 6.3000000 7.2000000 A dark, strong, malty lager beer. Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect, and was thus only used after the beer came to Munich. “Bock” also means “billy-goat” in German, and is often used in logos and advertisements. Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. Aroma: Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean. No diacetyl. Low to no fruity esters. Appearance: Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character. Mouthfeel: Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency. Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water hardness can vary, although moderately carbonate water is typical of Munich. Einbecker Ur-Bock Dunkel, Pennsylvania Brewing St. Nick Bock, Aass Bock, Great Lakes Rockefeller Bock, Stegmaier Brewhouse Bock http://www.bjcp.org <_MOD_>2016-02-20 BIAB, Full Body 260.0000000 71.9600000 212.0000000 71.9600000 5.2000000 168.0800000 0 95.0000000 1 0 1 0.0000000 1318.1200000 1 Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile. <_MOD_>1969-12-31 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2016-02-20 Saccharification 0 1318.1200000 156.0200000 60.0000000 10.0000000 0.0000000 0.3000000 640.0000000 71.9600000 160.0000000 0.0000000 71.9600000 0.0000000 260.0000000 164.9942927 0.0000000 <_MOD_>1969-12-31 Mash Out 2 0.0000000 168.0000000 10.0000000 7.0000000 0.0000000 0.3000000 640.0000000 71.9600000 160.0000000 0.0000000 71.9600000 1318.1200000 260.0000000 120.0000000 0.0000000 <_TExpanded>1 1 640.0000000 160.0000000 0.3000000 <_MOD_>2016-02-20 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2016-02-20 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2016-02-20 Lager, Two Stage 54.0000000 54.0000000 62.0000000 62.0000000 65.0000000 60.0000000 65.0000000 40.0000000 1 14.0000000 3.0000000 7.0000000 30.0000000 1 Two stage fermentation with a longer first stage, second stage used for the diacytl rest and a ramp to lager storage temperatures during aging. <_MOD_>2016-02-20 Ingredients 7405 1 1 7182 10 <_XName>Ingredients 16 <_MOD_>2016-02-20 Munich Malt Germany 0 1 0.0000000 128.0000000 9.0000000 80.0000000 0.0000000 49.2307692 0 1 1.3000000 5.0000000 72.0000000 11.5000000 0.0000000 0 1 80.0000000 Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers 75.0000000 0.1056250 Amber Liquid Extract <_MOD_>2016-02-20 Pilsner (2 Row) Ger Germany Avangard 0 1 0.0000000 112.0000000 2.0000000 81.0000000 0.0000000 43.0769231 0 2 1.5000000 4.0000000 110.0000000 11.0000000 0.0000000 0 1 100.0000000 German base for Pilsners and Bohemian Lagers 75.0000000 0.0800000 Pilsner Liquid Extract <_MOD_>2016-02-20 Caramunich Malt Belgium 0 1 0.0000000 8.0000000 56.0000000 71.7000000 0.0000000 3.0769231 0 3 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 Caramel, copper colored malt. Used in Belgian ales and German bocks. 75.0000000 0.0800000 <_MOD_>2016-02-20 Special B Malt Belgium 0 1 0.0000000 8.0000000 180.0000000 65.2000000 0.0000000 3.0769231 0 4 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 1 10.0000000 Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma. 75.0000000 0.1406250 <_MOD_>2016-02-20 Melanoiden Malt Germany 0 1 0.0000000 4.0000000 20.0000000 80.0000000 0.0000000 1.5384615 0 5 1.3000000 3.5000000 10.0000000 11.0000000 0.0000000 0 1 15.0000000 Aromatic malt from Banberg, Germany. Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor. 75.0000000 0.0800000 Caramel/Crystal Malt - 20L <_MOD_>1970-01-19 Perle Germany 1 0 8.0000000 4.7500000 33.3333333 0.0000000 0.5000000 25.0000000 75.0000000 0.0000000 Perle has a spciy character, and the aroma is moderate and pleasing. Commonly compared to Hallertau Mittlefruh. Used for: German ales, lagers, Plisner, Alt, Maisbier, Dunkle, Kolsch Aroma: Delicate floral and fruity tones Substitutes: Northern Brewer, Perle (U.S.), Hallertau Mittelfruh, Hallertau Aroma Storage: Good 6-10% AA / 2.5-5% Beta 12.6282356 6 3 1 1.9500000 <_MOD_>1970-01-19 Hallertau U.S. 1 0 4.5000000 4.5000000 66.6666667 0.0000000 1.0000000 50.0000000 45.0000000 0.0000000 This traditional German land-race variety has limited acreage in the U.S. Used for: lager, pilsner, bock, wheat, Munich Helles, or Belgian style. Aroma: considered mild, pleasant, and slightly flowery & spicy. Substitutions: Liberty, German Hallertau, German Tradition Storage: Fair (50-60% AA after 6 months at 20 C) 3.5-5.5% AA / 3.5-5.5% Beta 11.3452108 7 0 1 2.0500000 <_MOD_>2016-02-20 Whirlfloc Tablet 1 Clarity 704.0000000 6 1.0000000 640.0000000 0.0000000 0.1000000 0 0 15.0000000 Aids in clearing yeast and chill haze. Easy to use tablet form. 1 0 8 <_MOD_>2016-02-20 SafLager German Lager DCL/Fermentis S-189 1 1 2 0.8000000 1.0000000 0.0000000 5.7500000 9 1 2016-02-27 2016-02-20 200.0000000 70.5000000 74.5000000 48.0000000 56.0000000 0 0 0 5 2003-06-14 Wide range of lagers and pilsners. Popular lager yeast strain. Produces wide range of continental lagers and pilsners. Clean finish. <_MOD_>2016-02-20 Saflager Lager DCL/Fermentis W-34/70 1 1 2 1.7000000 1.0000000 0.0000000 5.7500000 10 1 2016-02-27 2016-02-19 200.0000000 73.0000000 77.0000000 48.0000000 59.0000000 0 0 0 5 2011-03-06 European lagers A famous yeast strain from Weihenstephan Germany used worldwide in brewing. Their most popular strain for lagers. <_TExpanded>1 2 0 0 1.0460000 1.0100000 1.0180000 1.0110000 640.0000000 1.0500000 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 23.6801990 18.0011313 4.4 SRM - 20.2 SRM 1.0682608 0 <_TExpanded>1