Beer Style: Traditional Bock (
Recipe Type: extract
Yield: 5 US gallons
Based on the "True Brew Maestro Series Bock" kit.
I've finally starting quaffing this beer - it seems to keep improving as it ages in the bottle but is very tasty already. It is good heavy (tends towards the chewy side) brew with lots of flavor. It definately holds its own against pizza :-). I'm not a beer judge at all (beer is sort of like art - I don't know if its good or not but I know what I like). It has an interesting effect that a friend of mine pointed out with my Pale Ale (Mike's Pale Ale). When you take a sip you are rewarded with a great flavored beer. However, as soon as the swallowing motion is complete - there is no after taste at all - you might have just swallowed water! I'm finding that I prefer this since most beers that I don't like (Heineken comes to mind) have horrible after taste. When guests notice this effect I smile, shrug, and say, "Well, thats how FRESH beer is supposed to be."
Roast pale grain in 350 oven for 10 minutes. Bring grains to boil in 2 cups water, 1/4 pound at a time. Strain grain water into brewpot and add water to 1--1/2 gallons. Add extract and Hallertauer. Boil 45 minutes. Add Tettnang and boil 1 minute. Pour 3--1/3 gallons cold water into bucket. Siphon in wort. Pitch yeast. Ferment at 50-55. Rack to secondary after 2 weeks. Two weeks later, prime and bottle.
Source: Michael Klett