Chock a Block Bock

This is a compromise recipe - I can only mash a couple of
kilos of grain in the 6 pack esky so the rest is made up
out of crystal malt and malt extract. No dextrose!

Brewer:	Rowan Williams		Email:	rowan@canberrabrewers.org
Beer:	Chock a Block Bock		Style:	Bock
Type:	Partial mash		Size:	20 liters
Color:	28 HCU (~15 SRM)		Bitterness:	20 IBU
OG:	1.070		FG:	1.018
Alcohol:	6.7% v/v (5.2% w/w)
Water:	Filtered water for the mash and boil. Very clean water in Canberra so I will add 1tsp of gypsum to the mash.
Grain:	.5kg Hoepfner Pilsner 1.5kg Bairds Munich 250g Weyermann Cara-Pils 250g Maltcraft Light Crystal
Mash:	65% efficiency
	Mash in at 73C and a 1 hour saccharification rest at68C - mashout at 75C to deliver 12L of wort to the stock pot.
Boil:	90 minutes	SG 1.116	12 liters
	1.7kg Coopers Bavarian Lager Kit 1kg Coopers Light dry malt extract
	Crystal malt is steeped at 70C in a pot of water during the mash. Coopers Bavarian lager kit is added at flameout and gently stirred through to preserve kit flavour and aroma hopping. All other malt extracts are added at the 60 minute mark of the 90 min boil to improve hop extraction efficiency during the concentrated wort (12L) boil.
Hops:	26g Hallertauer (6% AA, 60 min.) 20g Hallertauer (aroma)
Yeast:	1.5L of Czech Pilsener Lager slurry.
Log:	Calculated hopping is low and will be improved via the bitterness from the Coopers kit and not adding the malt extract or kit until the last 20 minutes and at flameout, respectively.

Recipe posted 07/11/05.