Home Sweet Bock

This recipe is made in three separate 5/6-Gal batches in one day and then combined to make 17/18 Gal total fermentation in the primary. Secondary is carried out in two 5-Gal carboys and one 6.5-Gal carboy.

Brewer:	Tony Kuhry		Email:	tony_kuhry@yahoo.com
Beer:	Home Sweet Bock		Style:	Bock
Type:	Extract w/grain		Size:	17 gallons
Color:	69 HCU (~27 SRM)		Bitterness:	29 IBU
OG:	1.073		FG:	1.018
Alcohol:	7.1% v/v (5.6% w/w)
Water:	Brita Filtered Lake Michigan Water
Grain:	7 lb. American crystal 40L 5 lb. American crystal 60L
Steep:	Add 2-Gal 170°F water to 7-Lb. 40L Crystal and steep at 160°F for 20 min. with 1/2 Gal 5 min rinse. Add 2-Gal 170°F water to 5-Lb. 60L Crystal and steep at 160°F for 5min. with a 1/2 Gal 5 min rinse.
Boil:	75 minutes	SG 1.131	9.5 gallons
	24 lb. Amber dry malt extract
	Three separate boils: #1.) grains + 4Lb DME + 2oz Hops #2.) 9Lb DME + 2oz Hops #3.)9Lb DME + 2oz Hops. Combine into a 20 Gal Primary. Each Brew Kettle (about 3-Gal Wort) was cooled in sink cold water bath immediately with lid off to 65°F - about 25 min for each boil. This plus cold lagering makes for a clear beer with no haze when bottled.
Hops:	2 oz. Pacific Gem (15% AA, 60 min.) 1 oz. Centennial (9.5% AA, 60 min.) 1 oz. Willamette (4.6% AA, 60 min.) 2 oz. Sterling (7.6% AA, 60 min.) 1 oz. Centennial (9.5% AA, 15 min.) 1 oz. Willamette (4.6% AA, 15 min.)
Yeast:	Wyeast Bavarian 2206. Starter: 1-Gal Water + 4 cups DME boiled for 30 min. cooled to 65°F. the night before brewing day. Pitch this to First 3-Gal of Wort (#1)at 60°-65°F. Then add successive batches to primary and keep Aerating. Dilute to 17 Gal with cold filtered water.
Log:	Brew date: 2/24/04. Included last 2oz of Centennial/Wilamette in primary during ferment. Primary Temp: 48°F in Garage. (Used a lot of cold water baths and ice to keep That Puppy Cold!). Racked in two weeks. Lager for 4-6 weeks between 42°F and 48°F. Then bottle.
Carbonation:	I use 1/4 cup corn sugar per Gallon of Beer at bottling and use Champagne bottles. Store at 40°F-50°F in Garage during Spring. NOTE: I also sometimes dilute high gravity brews 10-20% at bottling and add Hop extract (with vodka + water)to tailor the final product.
Tasting:	Sweet and Hoppy. Absolutely Clear, Deep Color. Complex Sweet Flavors. Absolutely Delicious.

Recipe posted 03/12/04.