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Billy Goat Bartman's Bock
Chicago Cub's curse breaker!
| Brewer: | BBQ Bob | Email: | bbqbob@bobsbeerandbbq.com | |||||
| URL: | http://www.bobsbeerandbbq.com | |||||||
| Beer: | Billy Goat Bartman's Bock | Style: | Doppelbock | |||||
| Type: | All grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 29 IBU | |||||
| OG: | 1.096 | FG: | 1.024 | |||||
| Alcohol: | 9.2% v/v (7.3% w/w) | |||||||
| Water: | Tap | |||||||
| Grain: | 9 lb. German Pilsner 7 lb. German Munich 1 lb. American crystal 60L 1 lb. Dextrine malt (Cara-Pils) 8 oz. Belgian chocolate |
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| Mash: | 70% efficiency | |||||||
| Mash in @ 152° for 60 minutes, sparge with 170° water | ||||||||
| Boil: | 90 minutes | SG 1.068 | 7.0 gallons | |||||
| Irish moss @ 15 to go in the boil | ||||||||
| Hops: | .75 oz. Northern Brewer (8.0% AA, 60 min.) .5 oz. Hallertauer Mittelfruh (5.0% AA, 30 min.) .25 oz. Hallertauer Mittelfruh (5.0% AA, 15 min.) 1.25 oz. Hallertauer Mittelfruh (5.0% AA, 2 min.) |
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| Yeast: | WLP833 German Bock Lager Yeast 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: | Primary Fermentation @ 55° For 3 weeks, rack to secondary and drop temp to 50° for an additional 4 weeks or until target FG is met!Lager @ 34° | |||||||
| Carbonation: | Keg and force carbonate | |||||||
| Tasting: | First glass needs to be ready by opening day!!!! | |||||||
Recipe posted 10/23/06.
