Traditional Bock

Brewer:	Stephen Karlovic		Email:	-
Beer:	Traditional Bock		Style:	Bock
Type:	Extract w/grain		Size:	25 liters
Color:	58 HCU (~24 SRM)		Bitterness:	36 IBU
OG:	1.066		FG:	1.012
Alcohol:	7.0% v/v (5.5% w/w)
Grain:	0.47kg British Munich 0.47kg British crystal 70-80L 0.23kg British chocolate
Steep:	Steep grains in 7 liters water, bring slowly to boil, approx. 60 mins. Sparge grains with 2 liters water at 70 C.
Boil:	60 minutes	SG 1.165	10 liters
	3.50kg Light malt extract 0.70kg Light dry malt extract 0.58kg Corn sugar
	Add all malt extracts and adjuncts and and boil for 60 mins. Add boiling hops at relevant intervals. Last 5 mins add half tablet of irish moss. Pour in fermenter and top up to 25 liters.
Hops:	117g Hallertauer (4.25% AA, 60 min.) 24.7g Perle (8% AA, 60 min.) 30.9g Styrian Goldings (5.5% AA, 60 min.) 37.0g NZ B Saaz (8.2% AA, 30 min.) 20g Hallertauer (aroma)
Yeast:	Saflager W - 34/70 dry yeast, 5 grams yeast nutrient. Pitched yeast at 20 C
Log:	Fermented for 20 days at roughly 10-15 C
Carbonation:	5ml or 1 level teaspoon of Brown sugar per 750 ml bottle.

Recipe posted 03/15/08.