Kepler's UnclesUncle Bo's Bock Beer
Submitted by robin on Thu, 12/30/2004 - 7:06pm.
Beer
Ingredients for 5 gallons:
9 lbs Amber plain malt extract syrup
1/2 lb Chocolate malt
1.75 oz Vanguard hops
1/2 oz Hallertauer hops (finishing)
German lager-type yeast
1.25 cup dried malt extract (for bottling)
I put about 2 gallons of water in the pot, which was a bit too much to deal with. I heated the water to 160, then kept it at about that temperature for 30 minutes, steeping the crushed chocolate malt. After 30 minutes, we strained out the grains, added the malt extract and hops and boiled for 45 minutes. Then we added the finishing hops and boiled for 15 minutes longer.
The tricky part was getting the finished wort into the bucket (that already had 2 gallons of water in it). The strainer was not as stable with the bucket as in the carboy. The pot was very full, so it was difficult to handle. We ended up spilling quite a bit. What a mess! I hope Bo managed to get it all up, or the floor will be very sticky tomorrow.
Now we wait. Hunt's Brown Ale 2 is almost cool enough to add the yeast to. We'll add the yeast to the bock in the morning.
At 70 degrees, the specific gravity is 1.06. We add .001 to adjust for the temperature, so the original gravity is 1.061. This is .005 lower than the low end shown in the book. We added the yeast at 9:30 AM 12/31.
9 lbs Amber plain malt extract syrup
1/2 lb Chocolate malt
1.75 oz Vanguard hops
1/2 oz Hallertauer hops (finishing)
German lager-type yeast
1.25 cup dried malt extract (for bottling)
I put about 2 gallons of water in the pot, which was a bit too much to deal with. I heated the water to 160, then kept it at about that temperature for 30 minutes, steeping the crushed chocolate malt. After 30 minutes, we strained out the grains, added the malt extract and hops and boiled for 45 minutes. Then we added the finishing hops and boiled for 15 minutes longer.
The tricky part was getting the finished wort into the bucket (that already had 2 gallons of water in it). The strainer was not as stable with the bucket as in the carboy. The pot was very full, so it was difficult to handle. We ended up spilling quite a bit. What a mess! I hope Bo managed to get it all up, or the floor will be very sticky tomorrow.
Now we wait. Hunt's Brown Ale 2 is almost cool enough to add the yeast to. We'll add the yeast to the bock in the morning.
At 70 degrees, the specific gravity is 1.06. We add .001 to adjust for the temperature, so the original gravity is 1.061. This is .005 lower than the low end shown in the book. We added the yeast at 9:30 AM 12/31.