NWE German Bock

Ingredients:

6.6 pounds -Northwestern Amber Malt Extract
1# – Munich 10L Malt
1/2# – Paul’s Pale Ale Malt
1/2# – Crystal 40L Malt
1 oz – Hallertau (60 Min)
1/2 oz – Hallertau (30 Min)
1/2 oz – Hallertau (5 Min)
3/4 cup – Dextrose for priming
1 pkg – Wyeast 2206 (started)

Procedure for 5 gallons:

Mash grains at 155 degrees for 45min in 1 or 2 gallons of water. Sparge into brew pot bring wort up to 3 gallons
and add malt extract. Bring to boil and add hops as scheduled. Cool using preferred method. Pitched
yeast and ferment at appropriate temp.

Original Grav.: 1.061, Terminal Grav.: 1.015, IBUs: 23

Check Also

Jamaican Mon Lager

Ingredients: 3.3 Lbs. – Northwestern Midwestern Light Liquid Malt Extract 1 Lbs. – Northwestern Rice ...

Leave a Reply

Your email address will not be published. Required fields are marked *