The High Plains Draughters Recipe Database


Hellesbock
contributed by Tim Nagode on 1996-06-01
makes 5 gallons

Ingredients List  

10 lbs Northwestern two-row malt
1.5 lbs carapils malt (44 Lovibond)
0.5 lbs wheat malt
2 oz Hallertaur hops (4.5% alpha, 60 minutes)
1 oz Hallertaur hops (4.5% alpha, 30 minutes)
1 oz Saaz hops (3.5% alpha, 15 minutes)
1 tsp Irish moss
Wyeast 2206 Bavarian Lager yeast

Brewing Notes  

Crush grains and mix with 4 gallons filtered water at 142 degrees to achieve mash-in of 131 degrees. Hold at 131 degrees for 20 minute protein rest. Remove 2 gallons of mash and slowly bring to boil for 20 minutes. Return decoction to main mash and adjust temperature (if required) to 150 degrees; hold 1 hour for starch conversion. Sparge with 5 gallons filtered water at 168 degrees. Boil 90 minutes with hop additions at 60, 30 and 15 minutes. Add 1 tsp Irish Moss at 15 minutes to end of boil. Chill and aerate wort, then pitch with 1 pint 2206 starter.

Fermentation Notes  

Ten day primary at 52 degrees; 14 day secondary at 50 degrees. Lagered 4 weeks at 36 degrees. Fined with isinglass. Primed with 1 cup corn sugar.

Gravity  

Original gravity: 1.056
Final gravity: 1.01

Competition Record  

Tim Nagode, 1st place Bock, 1996 Greater Wichita Homebrew Competition



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