Chew-bock-a

A reddish-brown, all malt German style bock.

Brewer:	John Albert		Email:	-
Beer:	Chew-bock-a		Style:	Bock
Type:	All grain		Size:	6 gallons
Color:	67 HCU (~27 SRM)		Bitterness:	25 IBU
OG:	1.071		FG:	1.020
Alcohol:	6.6% v/v (5.2% w/w)
Water:	Regular Chicago water (March 2011), boiled for an hour to drive off free chlorine.
Grain:	80 oz. German Vienna 80 oz. American Munich 10L 80 oz. Belgian Munich 12L 8 oz. Belgian CaraMunich 8 oz. Belgian chocolate
Mash:	75% efficiency
	2-step decoction mash: Dough in all grains (15.5 lbs) with 5 gallons of 130°F hot water to achieve a protein rest temperature of 122°F. Decoct 1/3 of the thickest part of the mash (30 cups, or a little under 2 gallons) , getting just enough liquid to soak the grain without covering it. Cover the main mash to maintain its temperature at 122°F. Heat the decocted portion over medium-high heat, while monitoring temperature. When it reaches 155°F, turn off the heat and let stand for 10 minutes. Then resume heating over high heat, bring to a boil and cook for 30 minutes. Stir constantly to avoid scorching. If it starts to get too sticky or dry, add a little water. Stir this decoction back into the main mash. Make sure to dredge up the cooler grain at the bottom of the tun (I used a large soup ladle for this purpose) and mix it all thoroughly. The mash temperature should stabilize at 150°F. Add a little cold or boiling water (or apply heat to the mash tun) if necessary to adjust the mash temp. Cover the mash tun to hold the temperature at 150°F for 30 minutes for the conversion rest. After resting, you might want to do a starch conversion test with iodine (or Iodophor sanitizer) before proceeding to the second decoction. If so, make sure the reaction changes a dark red-brown color (instead of purplish-black) before proceeding to the second decoction. At this time, start heating up your sparge water. Heat 6 gallons to 170-175°F. Pull your second decoction from the thinnest part of the mash, including as much liquid as possible, again roughly 1/3 of the mash volume (31 cups this time, or just under 2 gallons). Cover the main mash and hold its temperature at 150°F while cooking the decoction. Bring the decoction to a boil, stirring occasionally to prevent scorching. Boil for 15 minutes, then add it back to the main mash. Stir the mash thoroughly, again making sure to dredge up the cooler grain at the bottom, to stabilize the temperature at 168-172°F for mash-out. Cover the mash tun to maintain a mash-out temperature of 168-172°F Perform the vorlauf, then sparge with enough 170-175°F sparge water to collect 7.5 gallons of wort (assuming a boil-off rate of .5 gallon per half-hour). Make sure the temperature of the mash does not rise above 175°F, or tannin leaching may result. Gently stir the wort and take a sample for gravity measurement. Pre-boil gravity for 7.5 gallons of wort should be 1.056.
Boil:	90 minutes	SG 1.057	7.5 gallons
	Bring to a fast rolling boil, then add 18 grams (.63 ounces) of Cluster hops at 7.9 AA. Boil for 30 minutes, then add 14 grams (.5 ounces) of Hallertauer hops at 4.25 AA. Boil for 30 minutes, then add 14 grams (.5 ounces) of Tettnanger hops at 4.5 AA. Boil for 30 minutes, then turn off heat, whirlpool wort and let settle. Chill and collect 5.5-6 gallons for fermentation. Take a sample for gravity measurement. Original gravity should be 1.070. Discard the sample (or drink it!).
Hops:	16g Cluster (7.9% AA, 90 min.) 14g Hallertauer (4.25% AA, 60 min.) 14g Tettnanger (4.5% AA, 30 min.)
Yeast:	Wyeast #2206 Bavarian Lager
Log:	Ferment at 50-55°F until fermentation slows considerably (about 3/4 finished). Remove to room temperature for 2-3 days for a diacetyl rest. Rack to secondary and lager at 40-45°F for 3-4 months.
Carbonation:	Force-carbonate to 2.5 volumes of CO2, or batch-prime: Assuming a 5 gallon batch (after siphoning from the fermenter). Dissolve 4.25 oz. of corn sugar in a few cups of boiling water. Let cool, then gently stir into the beer in your bottling vessel. Cap bottles and let stand @ room temperature for 2 weeks, then refrigerate for an additional week before serving.

Recipe posted 03/11/11.