The High Plains Draughters Recipe Database

Beginner's Bock
contributed by Michal Carson (after Dave Miller) on 1996-10-19
makes 5 gallons

Ingredients List  

10 lbs munich malt
1.5 lbs crystal malt (40L)
1 oz Hallertau hops (2.2% alpha, 45 minutes in cotton)
1 oz Willamette hops (5.9% alpha, 45 minutes in cotton)
Wyeast 2206 "Bavarian Lager"

Brewing Notes  

Mash in with 3 gallons at 135 degrees. Protein rest for 30 minutes. Raise temperature to 160, stirring constantly. Starch conversion rest for 2 hours. Raise temperature to 168 degrees and transfer to lauter tun. Sparge with 168 degree water to collect 6 1/2 gallons. Boil 1 1/2 hours. Pitch all hops at -45 minutes. Drop temperature to 80 degrees before pitching yeast.

Fermentation Notes  

Fermented at an average temperature of 58 degrees for 10 days. Racked to secondary for 7 days. Bottled with 1 cup corn sugar.


Original gravity: 1.068
Final gravity: 1.022

Competition Record  

Michal Carson, 3rd place Bock Is Best, 1996 HPD Club-Only Competition
Michal Carson, 1st place Dark Beer, 1996 Bricktown Brewery Oktoberfest non-sanctioned