Description:

This is a german Bock. Smooth and malty, but not overpowering. The color is dark, dark brown almost black with a shade of red. The taste is deep but refreshing. Great in cold weather.

Ingredients:

• 9 lbs. plain amber malt extract syrup. (Boil for 60 min).
• 1/2 lbs. Crsip Chocolate Malt (steep (150 to 160 F) for 30 min. in 2 gallons of water prior to adding the malt).
• 1 oz. Tettnang Hops (Boiling hops 60 min).
• 1 oz. Saaz Hops (Boil last Twenty minutes for flavor).
• White Labs German Bock Yeast. (Pitched at 70 F. until fermentation starts then dropped to 55 F. to 60 F. for the duration of the fermentation).
• 3/4 c. corn sugar for bottling.

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 14 days

Beer Profile

Original Gravity: 1.084
Final Gravity: 1.066
Alcohol by Vol: 2.35%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Procedure:

Source: Dan De Vries