Bock

Back in Boulder in ’96, I wrote down a few recipes from Irish Mike’s brew book. This was one of them. I write it here for our ease of reference.

  • 11 lbs. Munich malt
  • 5 lbs. pale lager malt
  • 2 lbs. dark crystal malt
  • 12 AAU’s Hallertau (45 min)
  • Munich lager yeast
  • O.G.= 66 (should be over 75)
  • F.G.= 20

Mash Notes

  • 30 min protein rest at 130 F
  • 2 hours saccrification @ 144-153 F
  • mashout 5 minutes @ 168 F

Sparge Notes

  • 8 gallons water @ 168 F

Brew Notes

  • 2 1/2 hours brewing at night but we had 10 gallons!
  • Turned it off and resumed in the AM
  • 3 1/2 hours in AM
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s