Bock Aasswards

Classification: dopplebock, bock, all-grain

Source: Darryl Richman (darryl@ism.isc.com) Issue #620, 4/22/91

Ingredients: (for 15 gallons)

24 pounds, Munich malt
6 pounds, Vienna malt
6 pounds, 2 row Klages malt
1--1/2 pounds, 80L Crystal malt
200 grams, Hallertaur pellets
Bavarian style yeast

Procedure:

Treat 10.5 gallons of medium hard water with 18 grams of Calcium Bicarbonate. Mash in grain. Follow a mash program of 50 minutes at 50C, 20 minutes at 58C, 40 minutes at 65C, 90 minutes at 70C, and a mash off for 15 minutes at 77C. Sparge for about an hour and a half. This will yield about 19 gallons at the end. (runoff gravity of about 1.010). Boil down to a volume of 15 gallons (about 3 hours and 20 minutes.) Add 200 grams of Hallertaur pellets about 2 hours into the boil. Cool and pitch yeast.

Specifics:

O.G.: 1.075
F.G.: 1.022
Primary Ferment: 3 weeks at 48 degrees
Secondary Ferment: 6 weeks at 36 degrees