Bock

Americanized Maibock

Less malty flavors than a traditional German bock

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Mash/Grains: Steep (mash) in 1/2 gallon water at 155F for 20 minutes (1 lb carapils malt 1 lb toasted 2 row (350 for 10 minutes) 4 oz German light crystal malt (20L))
Mash/Grains: Strain and sparge well with 170F water.
Preparation: Bring boil volume up to 2.5 gallon and bring to boil. Remove pot from heat and add: 6.6 lb Ireks German light malt extract 1.5 lb Extra light DME
Boil: After your extracts have been mixed, add 1.5 oz. of Perle pellet hops (there should be 60 minutes left in the boil).
Boil: At 15 minutes, add 2.0 oz. of Mt. Hood hop pellets.
Boil: On flame out, add another 1.0 oz. of Mt. Hood hop pellets.
Other: Add 1 tsp. of Irish Moss to the wort.
Other: Cool to fermentation temperature and pitch the yeast starter.
Fermentation: Primary fermentation is at 50F for 12-14 days.
Fermentation: Raise the temperature to 60-68F for diacetyl rest and then rack to the secondary.
Fermentation: Slowly lower the temperature 5 degrees per day to 35F. Lager at this temperature for 4 weeks.

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