Goatee Bock

Oh Boy, can you say M-A-L-T-Y This stuff is like liquid bread, Very smooth and Sweet, but not cloying.....The judicious use of the roast malts allows such a low hopping rate without having a Sickeningly sweet Beer, Decoction Mashing is well worth it......

Brewer:	Aaron Moore		Email:	aaronm@visi.com
Beer:	Goatee Bock		Style:	Bock
Type:	All grain		Size:	5 gallons
Color:	50 HCU (~22 SRM)		Bitterness:	21 IBU
OG:	1.067		FG:	1.018
Alcohol:	6.3% v/v (5.0% w/w)
Water:	Carbon filter to remove Chlorine
Grain:	3 lb. German Pilsner 7 lb. German Munich 4 oz. Dextrine malt (Cara-Pils) 1 lb. Belgian CaraMunich 2 oz. Belgian Special B 4 oz. American chocolate
Mash:	79% efficiency
	Ok, here is the not so fun part, Mash in at 140° With 11 quarts to stabilize at 125° Hold for 30 mins, Draw off 6 quarts of very thick mash and slowly bring to a boil, watch for scorching, return decoction to main mash, this should raise to 145° or so, hold for 45 mins, than draw of 4 quarts of medium thick mash i.e. 50% liquid, and bring to a boil, do not boil, add back to main mash this should bring temp to low 150° 's hold for 45 min. Decoct Six Quarts of very thin, watery mash for last decoct bring to boil, and add back in should shoot for high 150° 's hold untill conversion (won't be long) probably 30 mins max, bring to 165° for ten minutes for mash out.
Boil:	60 minutes	SG 1.056	6 gallons
	1 tsp Irish Moss last 15 mins of boil
Hops:	.5 oz. Hallertauer Hersbrucker (3% AA, 60 min.) .75 oz. Tettnanger (4.7% AA, 60 min.) .25 oz. Tettnanger (4.7% AA, 45 min.)
Yeast:	Brew Tek Northen German Lager in 500mL starter
Log:	ferment at 50° for 20 days, rack to secondary, ferment for 14 days at 40, Keg and lager for another month at 34°
Carbonation:	Forced CO2 in keg
Tasting:	Oh boy malty and smooth, deceptively strong, sweet without being cloying, ever so slightly chocately nice beer, I will change the yeast next time, go for a less attenuating strain, try to finnish at 1.022 or higher, this beer a wee- bit thin, but oh that malt. The use of roasted grains, at these levels, makes in Mandatory to reduce your hops, otherwise beer will be too bitter.

Recipe posted 01/19/99.