Hearty Bock Bier

5 Gal; O.G = 1.066  F.G. = 1.016  IBU = 25, partial grain   

Ingredients:

• 4 lbs., 14 oz. Bierkeller pale malt extract or 4 lbs. light dry malt extract (DME)
• 3.25 lbs. dry wheat malt (2° Lovibond)
• 1.5 lbs. German crystal malt (40° Lovibond)
• 0.5 lbs Cara-vienne (20° Lovibond)
• 0.5 lbs biscuit or aromatic malt (22° Lovibond)
• 0.5 lbs chocolate malt
• 6.3 AAU Hallertau hops (1.25 oz. at 5.1% alpha acid) at boil 2.5 AAU Hallertau hops (0.5 oz. at 5.1% alpha acid) at 30 minutes
• 2.5 AAU Hallertau hops (0.5 oz. at 5.1% alpha acid) at 30 minutes
• Starter of Wyeast 2206 (Bavarian Lager) or White Labs WLP920 (Old Bavarian Lager)

Step by Step:    

Add 0.75 gallons water to grains and slowly raise temperature to 155° F. Hold for 20 minutes and raise to 165° F. Run entire volume through kitchen colander (preferably fine wire mesh) and gently rinse with one gallon 170° F water. Add malt extract. Top off boiling vessel to 5.5 gallons.    

Boil for 1 hour, adding hops as indicated by the hopping schedule above. Cool beer as quickly as possible to 50° F and pitch yeast starter. Hold temperature for 14 days. Transfer lager to secondary fermenter or keg. Slowly lower temperature to as cold as possible without freezing. Hold this temperature for 60 days.

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Hearty Bock Bier

5 Gal; O.G = 1.066  F.G. = 1.016  IBU = 25, all grain    

Ingredients:

• 6 lbs. two-row lager malt (1.8° Lovibond)
• 3.5 lbs. wheat malt (2° Lovibond)
• 1.5 lbs. German crystal malt (40° Lovibond)
• 0.5 lbs. Cara-vienne (20° Lovibond)
• 0.5 lbs. biscuit or aromatic malt (22° Lovibond)
• 0.5 lbs. chocolate malt
• 6.3 AAU Hallertau hops (1.25 oz. at 5.1% alpha acid) at boil
• 2.5 AAU Hallertau hops (0.5 oz. at 5.1% alpha acid) at 30 minutes
• 2.5 AAU Hallertau hops (0.5 oz. at 5.1% alpha acid) at 30 minutes
• Starter of Wyeast 2206 (Bavarian Lager) or White Labs WLP920 (Old Bavarian Lager)

Step by Step:    

Add approximately 3 gallons 130° F water to crushed grains. Stabilize at 122° F and rest for 30 minutes. Then add 1.5 gallons boiling water and bring mash to around 155° to 157° F (add bottom heat if necessary). Rest, checking for conversion at 45 minutes to an hour. Mash out at 168° F and sparge with five of gallons water. Collect 5.5 gallons of wort and continue to boil.    

Boil as indicated by the hopping schedule above. Total boil time is 60 minutes. Cool beer as quickly as possible to 55° F and pitch yeast starter. Hold temperature for 14 days. Transfer lager to secondary fermenter or keg. Slowly lower temperature to as cold as possible without freezing. Hold this temperature for 60 days.