Bock to bock 
All Grain Recipe
Submitted By: tomj (Shared)
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| Brewer: Tom Johnson | |
| Batch Size: 6.00 gal | Style: Traditional Bock ( 5B) |
| Boil Size: 7.00 gal | Style Guide: BJCP 2008 |
| Color: 18.2 SRM | Equipment: Tom's Equipment |
| Bitterness: 21.2 IBUs | Boil 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 items |
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 |
| 2.0 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
This Recipe Has Not Been Rated
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