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Corsair Bock
Going for a Munich Dunkel and over shot my OG so
I got Bock-That's OK too
| Brewer: | lmk/ Red Road Brewing | Email: | leonardking@att.net | |||||
| Beer: | Corsair Bock | Style: | Bock | |||||
| Type: | All grain | Size: | 3.5 gallons | |||||
| Color: |
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Bitterness: | 32 IBU | |||||
| OG: | 1.068 | FG: | 1.016 | |||||
| Alcohol: | 6.7% v/v (5.3% w/w) | |||||||
| Water: | Tap,bottled drinking and some distilled | |||||||
| Grain: | 6 lb. German Munich T1 (Weyer) 4 oz. German Wheat malt (Weyer) 4 oz. German Melanoidin (Weyer) 8 oz. German CaraMunich 3 2 oz. German CaraAroma 2 oz. German CaraFa 3 |
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| Mash: | 90% efficiency | |||||||
| 124' 30 mins 142' 20 mins 150' 25 mins 154' 20 mins 172' 5 mins Slow, almost stuck sparge. Just waited it out. Long day. |
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| Boil: | 75 minutes | SG 1.050 | 4.75 gallons | |||||
| Moss and nutrients 15 min. boil |
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| Hops: | .5 oz. Perle (7.7% AA, 60 min.) .25 oz. Saaz (2.7% AA, 30 min.) .50 oz. Saaz (2.7% AA, 15 min.) |
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| Yeast: | Slurry from prev. batch WLP833 German Bock Lager Yeast (Ayinger Brewery) From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer. Attenuation: 70-76% Flocculation: Medium Optimum Fermentation Temperature: 48-55°F Alcohol Tolerance: Medium-High |
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| Log: | I'll lager this one 'till the fall see what happens. |
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| Carbonation: | Bottle | |||||||
Recipe posted 05/18/08.
