Trickster Bock

-- Vienna malt was wetted, then toasted for 30min at 200ºC. The smell was wonderful.

Brewer:	Stuart Grant		Email:	grants@netspace.net.au
Beer:	Trickster Bock		Style:	Traditional Bock
Type:	All grain		Size:	18 liters
Color:	15 HCU (~10 SRM)		Bitterness:	29 IBU
OG:	1.067		FG:	1.015
Alcohol:	6.7% v/v (5.2% w/w)
Water:	-- Added CaCl2 to 60ppm to my soft water. -- Added Metabisulfite to mash/sparge water as antioxidant.
Grain:	2.9kg German Vienna 740g German Pilsner 600g German Vienna (roasted) 250g German Melanoidin 200g German CaraHell
Mash:	82% efficiency
	-- Mash in at 66ºC and rest for 45min. Mash fell to 62ºC. -- Take 40% thick decoction and boil for 30min. -- Return to main mash and rest at ~72ºC for 30min. -- Sparge immediately, cut runnings at or above 1.016.
Boil:	90 minutes	SG 1.057	21 liters
	-- 1/2 tsp. Irish moss added for final 15min.
Hops:	40g Tettnanger (4.0% AA, 60 min.)
Yeast:	-- 1 cup thick slurry of 2nd generation Ayinger lager yeast (WLP833).
Log:	-- Fermented out at 10-11ºC. -- Bottle-lagered for 6+ weeks at 2-3ºC.
Carbonation:	-- Primed with 1.0L of reserved wort (spiese) for approx 2.4 vol CO2.

Recipe posted 05/15/05.