Alex Drobshoff’s Traditional Bock

(5 gallons / 19 L, all-grain) OG=1.068  FG=1.014 IBU=28  SRM=16  ABV=6.6%
 
Ingredients:

• 6.5 lbs. (2.9 kg) 2-row malt
• 6.5 lbs. (2.9 kg) Munich malt
• 0.75 lbs. (340 g) crystal malt 90 °L
• 0.1 lbs. (45 g) chocolate malt
• 6.75 AAU  Hallertauer hops (1.5 oz./43 g at 4.5% alpha acids) (60 min.)
• Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Oktoberfest/Märzen Lager) yeast in a 2-Liter starter.

Step by Step:

Dough in at 118 °F (48 °C) and rest for 10 minutes. Rise to 131 °F (55 °C) for 20 minutes, 149 °F (65 °C) for 30 minutes and 158 °F (70 °C) for 20 minutes. This could be done with a single infusion mash at 149 °F (65 °C) just as well. Sparage for 45 minutes collecting 6.5 gallons (25 L). Boil for 90 minutes adding the hops after the first 30 minutes. Expect 5 gallons (19 L) at the end of boil. Cool to 55 °F (13 °C), transfer to your fermenter, aerate and pitch yeast starter. Ferment 10–14 days at 55 °F (13 °C) then let the temperature increase to 60 °F (16 °C) for three days. Rack it off of the yeast into a keg to finish lagering for 4-6 weeks.

Extract option:

Reduce the pale malt and Munich malt to 9 oz. (255 g) each. Add 4.5 lbs. light liquid malt extract and 4.5 lbs. Weyermann's Munich liquid malt  extract. Steep crushed grains in 3 qts. (2.8 L) of water at 150 °F (66 °C) for 45 minutes. Combine “grain tea,”  Munich liquid malt extract and water to make 3.0 gallons (11 L) of wort. Boil 60 minutes, adding hops at times indicated in the all-grain recipe and pale liquid malt extract for final 15 minutes of boil. Cool, transfer to fermenter and top up to 5 gallons (19 L). Pitch yeast. Ferment, at 70 °F (21 °C).