Pale German Bock

Type: Partial Mash

Date: 1/25/2006

Batch Size: 5.00 gal

Brewer: Michael Daniels

Boil Size: 2.43 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (3 Gallon)

Taste Rating(out of 50): 38.0

Brewhouse Efficiency: 75.0

Taste Notes: Another summer favorite, everyone loved to sip on this one, had to watch out though it will sneek up on you. My ABV came up much higher than anticipated. It won Silver Medal at the Silver Dollar Fair 2006.

Ingredients

Amount Item Type % or IBU

7 lbs Pale Liquid Extract (12.0 SRM) Extract 82.4 %

8.0 oz Aromatic Malt (26.0 SRM) Grain 5.9 %

8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5.9 %

8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.9 %

2.00 oz Cascade [7.20%] (60 min) Hops 26.5 IBU

0.50 oz Chinook [11.70%] (30 min) Hops 8.3 IBU

0.50 oz Chinook [11.70%] (Dry Hop 3 days) Hops -

0.50 tsp Irish Moss (Boil 30.0 min) Misc

1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager

Beer Profile

Est Original Gravity: 1.058 SG

Measured Original Gravity: 1.065 SG

Est Final Gravity: 1.015 SG

Measured Final Gravity: 1.014 SG

Estimated Alcohol by Vol: 5.6 %

Actual Alcohol by Vol: 6.7 %

Bitterness: 34.8 IBU

Calories: 292 cal/pint

Est Color: 11.9 SRM

Color:

Color

Mash Profile

Mash Name: My Mash

Total Grain Weight: 1.50 lb

Sparge Water: 2.86 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

Mash Notes:

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.4

Pressure/Weight: 21.6 PSI

Carbonation Used: -

Keg/Bottling Temperature: 60.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

Add grains to 2 gal. Water. Bring slowly to 170° F. Remove grains and bring liquid to a boil.Add Malt Extract Syrup. Total boil is 60 min. Boil 10 min. and add Perle hops. Boil 45 min. more, adding water as needed to maintain liquid level. Make first Chinook addition, Add Irish Moss Boil 30 min. more. Turn off heat. Remove hops and transfer to fermenting container. Top off to 5 gal. Pitch yeast at 70° to 80° F.
Ferment three days and rack to secondary. Dry hop with 1/2 oz. Chinook pellets. Ferment two to three weeks at 60° F or when air lock bubbles more that 1 minute apart. Prime and bottle.