Bock Batch 2 
Partial Mash Recipe
Submitted By: bmathews (Shared)
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| Brewer: B & B | |
| Batch Size: 5.00 gal | Style: Traditional Bock ( 5B) |
| Boil Size: 5.95 gal | Style Guide: BJCP 2008 |
| Color: 20.8 SRM | Equipment: My Equipment |
| Bitterness: 23.5 IBUs | Boil 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 |
| 1.0 pkgs |
German Bock Lager (White Labs #WLP833) |
Yeast |
8 |
| 1.0 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 minThis Recipe Has Not Been Rated
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