Ten Ton Bock

Source: Bill Fontanazza
Recipe added: 12/04/00
Email: Bill Fontanazza
URL: Bill Fontanazza

If you enjoy drinking Heavy Bock Beer this is the one! This is a sweet full bodied bock without question. A beer that your wife won't drink.

Specifics

Recipe type: Extract
Batch Size: 5 GAL
Starting Gravity: Heavy
Finishing Gravity: Light
Time in Boil: 65 Minutes
Primary Fermentation: 7days
Secondary Fermentation: 7 days

Ingredients:

1/2 Lbs. Chocolate Malt
1/2 Lbs. Black Patent Malt
1/2 Lbs. Roasted Barley
8 Lbs. Dark Malt Extract
2 Cups. Light Karo Syrup.
1 oz. Hersbrucher Hops (pellets)(Boiling)
1 oz. Fuggles Hops (pellets)(Boiling)
1 oz. Cascade Hops (pellets) (Finishing)
1 tsp. Irish Moss
1 Pkg Edme Ale Yeast
1 Pkg Muntons Lager yeast
2 lbs.Corn sugar

Procedure:

Crush your grains and add to 2 1/2 gal cold water in your brewpot. Bring to a boil for 20 minutes. Remove the grain bag and put it into your funnel and allow it to drip into your carboy (put about a gal.of water in your carboy)to get all the rich flavor out of your grains. Add the dark malt extract and return to boil. Then add your Hersbrucher and Fuggles hops and the two cups of Karo Syrup.(I know that many brewers don't like to add adjuncts but Karo really give the wort a kick in the gravity.) Let the wort boil for 30 minutes then add the Cascade Hops and Irish Moss. After 15 min. turn off the heat and strain the wort into your carboy. Add cold water to bring the volume to 5 gallons. Pitch the yeast when cool. Allow to ferment on the carboy for 7 days.(Make sure your blow-off tube has a bucket under it because this is an active ferment)Carefully rack the brew to a second carboy which has the 2 lbs. corn sugar boiled in 1-2 Qts. water. Attach the stopper and blowoff again. After 7 days bottle with 1/3 cup of priming sugar or malt extract. Age for about 7-14 days

Back to previous Table of Contents