MY BOCK

This is the first bock style that I have ever brewed. So far everyone that has tried this beer has enjoyed it very much.

Brewer:	Robert Horne		Email:	hornrc1@ix.netcom.com
Beer:	MY BOCK		Style:	Traditional Bock
Type:	Extract w/grain		Size:	5 gallons
Color:	28 HCU (~15 SRM)		Bitterness:	4 IBU
OG:	1.075		FG:	1.020
Alcohol:	7.1% v/v (5.5% w/w)
Water:	Boiled 1.5 gallons of tap water for steeping purpose. I used filtered water from my refrigerator for bringing up the volume of the wort, but this water was also used for quickly cooling the beer prior to yeast pitching.
Grain:	1 lb. American crystal 40L 4 oz. American chocolate
Steep:	I took the 1.4 pounds of grain placed them in a grain bag. Put the bag in 1.5 gallons of tap water. Heated the water to 160 degree's and let steep for thirty minutes.
Boil:	60 minutes	SG 1.249	1.5 gallons
	3 lb. Amber dry malt extract 6 lb. Wheat extract
	Add 9lbs of malt extract. Stir into 1.5 gallons of steep water. Bring to a boil. Once boil begins add 1.0 oz of tettnanger hops. Thirty minutes after boil add 0.5 oz tettnanger hops. Finally, Add 0.5 oz tettnanger hops at last 15 minutes. Add 2 tsp of irish moss at last 5-10 minutes. Removed from heat and let stand for thirty minutes. Partially filled glass carboy with some cold filtered water from refrigerater. Strained beer into the carboy. Topped the carboy off with more cold filtered refrigerator water.
Hops:	1 oz. Tettnanger (4.3% AA, 60 min.) .5 oz. Tettnanger (4.3% AA, 30 min.) .5 oz. Tettnanger (4.3% AA, 15 min.)
Yeast:	wyeast 3056 and starter.
Log:	yeast pitched in primary on 3-15-98. Fermented between 63-68 degrees bottled on 4-15-98 First sampled 4-19-98 Secondary fermenter was not utilized.
Carbonation:	used 3/4 cup of priming sugar.
Tasting:	to be entered at a later date.

Recipe posted 04/19/98.