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Category: Lager Bock
Recipe Type: Extract

Fermentables:

7 lbs Light Scottish Malt Extract
1 lbs Dry Dark Malt Extract

1.5 lbs 80L Crystal Malt
6 oz Chocolate Malt
2 oz Black Patent Malt
8 oz Dextrin Malt
2/3 cup corn sugar for priming

Hops:

2 oz Perle Hops (bittering) alpha=7.6%
1 oz Hallertauer Hops (aromatic) alpha=3.9%

Other:

.25 tsp brewing salts
.5 tsp Gypsum

Yeast: 2 packets of Red Star Lager yeast

Procedure: Mash crushed crystal and dextrin malts in a pan of water at 150F for 1 hour. Strain
through collander into main kettle and sparge with 150F water until it runs clear. Add enough
water to kettle to dissolve extracts (approx. 3 gallons).

Dissolve extracts, salt and gypsum into kettle and bring to a ROLLING boil. Stir in 1/2 oz. Perle hops and boil 15 min.
Stir in 1 oz. Perle Hops and boil 15 min. Stir in chocolate and black patent malts (UNCRUSHED!) and boil 15 min.
Stir in 1/2 oz. Perle hops and boil 15 min. Add Hallertauer hops in the last minute of the boil.

Strain though a nylon meshed colander into Primary fermentor. Top up to 5 gallons with cold
water. Cool wort as fast as possible. (I cooled it to 80 degrees in 9 minutes.) At 80F add yeast.
Ferment for 12 days at 40-48 degrees. Rack it into the secondary and let it sit and ferment VERY
slowly for 1 month at 32-40 degrees. Bottle and let age for a full month at 34 degrees.