Traditional Bock – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
4.00 pounds German Pilsen Malt (2-Row) 29.1%
8.25 pounds German Light Munich Malt 60%
0.25 pounds German Melanoidin Malt 1.8%
0.50 pounds German CaraMunich Malt III 3.6%
0.50 pounds Crystal Malt 120L 3.6%
0.25 pounds Crystal Malt 150L 1.8%
13.75 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
0.50 ounces Magnum 60 min 13.0%
0.50 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Oktoberfest/Marzen (WLP820) White Labs Liquid 1000 ml starter

Procedure

  • Single infusion mash at 155° for 60 minutes.
  • Sparge with 170° water.
  • 90 minute boil.
  • Cool wort to at least 55°.
  • Ferment at 50° for 5 days.
  • Perform diacetyl rest at 60° for 2 days.
  • Lager for at least 28 days.

Fermentation and Aging

Primary:
5 days @ 50° F
Secondary:
2 days @ 60° F
Lager:
28 days @ 34° F

Notes

Higher gravity, cross between a bock and Oktoberfest. If entered into a contest, enter into the Traditional Bock category.