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Recipe

Bock

by Alex Scott

First place
April 2001 MASH BOTY Competition

Grain bill:
1.5 lbs Munich Malt
1.5 lbs Pale Carmel Malt
3.3 lbs Muntons Extra Light Malt Extract
3.3 lbs Bress Golden Light Malt Extract
1.0 lbs Muntons Light DME

Hops:
3 oz Tettneng Pellets (3.8% Alpha Acid) - Bittering
1.25 oz Hallertau Pellets (3.5% Alpha Acid) - Flavoring
0.75 oz Hallertau Pellets (3.5% Alpha Acid) - Aroma

Yeast:
Wyeast 2278XL - Czech Pils Yeast

Started with 3.5 gallons of Publix Drinking Water with the specialty grains.

Heated to 150 degrees and steeped for 60 mins.

Removed grain and brought to a boil added malts and bittering hops.

Added flavoring hops and half a teaspoon of Irish Moss after 65 mins of boil.

At 75 mins of the boil, removed from heat and added aroma hops.

Chilled in brew pot using ice and water bath to 60 degrees, transfered to 6 gallon glass carboy and added water to a volume of 5 gallons. Oxygenated for 3 minutes and pitched yeast. Original gravity of 1.077

Fermented eleven days at 52 degrees, and then racked to a five gallon glass secondery. Lagered at 35 degrees for 72 days.

Increased temp to 52 degrees and repitched using Wyeast 2206 Bavarian Lager yeast. Waited two days and bottled using 5 oz of priming sugar. Final gravity of 1.016.

Time in the bottle at judging was 16 days.

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Page maintained by Scott Graham. Last updated June 4, 2001.

Miami Area Society of Homebrewers