Hell Yes! Bock 
Partial Mash Recipe
Submitted By: Grandpa7 (Shared)
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| Brewer: Grandpas Drew, Jonathan & Scott | |
| Batch Size: 5.25 gal | Style: Mailbock/Helles Bock ( 5A) |
| Boil Size: 2.56 gal | Style Guide: BJCP 2008 |
| Color: 8.5 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 29.0 IBUs | Boil Time: 60 min |
| Est OG: 1.079 (19.1° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.020 SG (5.1° P) | Fermentation: Lager, Two Stage |
| ABV: 7.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 3 lbs |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 8.00 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
3 |
| 6 lbs |
Pilsner Liquid Extract (3.5 SRM) |
Extract |
4 |
| 2.00 oz |
Hallertauer [6.8%] - Boil 60 min |
Hops |
5 |
| 1.00 oz |
Spalter [4.4%] - Boil 45 min |
Hops |
6 |
| 1.00 oz |
Tettnang [3.1%] - Boil 30 min |
Hops |
7 |
| 1.00 oz |
Saaz [3.9%] - Boil 15 min |
Hops |
8 |
| 2.0 pkgs |
German Bock Lager (White Labs #WLP833) |
Yeast |
9 |
Notes
Yeast Used (Could not be found in Beer Smith 2 yeast library):
Wyeast 2487 - Private Collection Hella Bock
Starter: 1.2 liters made 6 days before pitching and kept at 54 degrees Fahrenheit. Cold shocked 24 hours before pitching, brought back up to room temperature the morning of brewing and decanted.This Recipe Has Not Been Rated
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