Bock

Brewed By Lisa Gros and Bob wilcox 

Traditional Bock 
BJCP Style 14A 

OG. 1.072 

FG. 1.023 

Alc. 6.3 

IBU. 21.1 

SRM. 25.6 
  
  

Ingredients for 11.5 gals. 
19 lbs     Weyermann Light Munich 
7 lbs      Weyermann 2row Pils Malt 
.5 lb      Cara-Pils 
2.5 lb     Caramunich 
2 oz       Hallertauer 4.8% 60 mins Boil 
.75 oz     Tettnanger 4.4 30 mins Boil 
.25 oz     Tettnanger 2.6% 15 mins boil
 
Single decoction Pull 1/3 of the mash and boil 30 mins 
Hold main mash at 136f for 1 hour 
Add decoction back and hold at 155f for 1 hour 
Bach Sparge with about 4 gal 190f water 
Boil 30 mins and start Hop additions as noted 
Total boil time 90 mins 
Chill and let settle 20-30 mins 
Pitch yeast slurry that was from Fault Line Brewery in Walnut Creek Calif. 
Primary 18 days at 48f 
Transferred to keg and put in fridge at 35f degs for at least 3 months