Boxing Day Bock
lager, bock, all-grain
Source: Spencer W. Thomas (Spencer.W.Thomas@med.umich.edu),
HBD Issue #1101, 3/19/93
Well, I was going to wait until after this beer won the Bock is Best
competition :-) to post this, but a friend asked for the recipe, so
I'll kill two birds with one stone. Since this was the first batch in
my new mash/lauter tun, the procedure required some fine-tuning. Thus
the multiple infusions, etc. This may make it difficult to exactly
reproduce the recipe!
It came out as a borderline "Helles Bock." Probably should have left
out the chocolate malt.
This stuff is yummy. Wonderful malt nose & flavor. Nicely hopped.
Friends have said it's one of the best beers they have tasted.
I have to attribute much of its goodness to the ingredients: Belgian
malts and hops plugs. This is the first time I've ever really smelt
the "spiciness" of Saaz hops. I wonder whether the little decoction I
did to get the mash temperature up had some effect on the maltiness.
- 10# Belgian Pilsener Malt
- 3# Belgian Munich Malt
(above Corona crushed)
- .5# M&F Crystal malt
- 2 oz chocolate malt
(above pre-crushed by roller mill at the HB shop)
- 4oz Hallertau plugs @ 2.9%
- 2oz Saaz plugs @ 3.1%
- Wyeast Munich Lager yeast (2308)
Mix Pilsener & Munich malts in mash tun, infuse 10.5qts H2O@170F (mash
temp 137F -- oops!), infuse additional 3qt @boiling (mash temp to 145F
- -- sigh!), decoct 3qts (pretty thick) to boiling (mash temp to 156F --
finally!) Meanwhile, steep crystal in 1qt H2O @165F. Mash 1hour.
Infuse 3gal @boiling to 165F, add crystal & chocolate malts & stir.
15min rest. Start sparge, recirculate 6 qts. Sparge to 6.5gal
(ending sparge gravity 1.010@150F == 1.026??)
Boil 1.5 hours. Hop schedule:
2 oz Hallertau @ 30 min
1 oz each Hallertau & Saaz @ 60 min
1 oz each @ 75 min
Chill & rack. Yield approx 4 gal @ 1.066.
Pitch yeast from 1pt starter. Move to cellar @58F. After two days,
krauesen is evident, move to fridge @50F.
Primary time: 6 weeks
24 hour diacetyl rest at end.
Bottled at FG 1.022, lagered in bottle.