Helles bock
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pale 2-row malt grain |
| 1 | pounds | Vienna malt grain |
| 1 | pounds | Dextrin (cara-pils) malt |
| Grain | ||
| 4 | pounds | Alexanders pale extract |
| Unhopped | ||
| 1 | pounds | Briess pale dry unhopped |
| Extract | ||
| 8 | AAU | |
| Hood hops -- for bittering | ||
| ¼ | ounce | Tettnanger or Hallertau hops |
| For finishing | ||
| 1 | pack | Wyeast #2206, #2308 or MeV |
| #37 | ||
| ¾ | cup | Priming sugar |
| Finishing hops - none | ||
| Extract | ||
| Haller , Tettn., Perle or Mt | ||
Directions
Gravity: OG: 1.066 TG:1.014-1.018 1. use 2½ gallons water to sparge 2.
add ⅔ of bittering hops 45 min before end of boil; add remaining third 15 min before end of boil. Add whole finishing hops at the end of boil. 3. Pitching and fermentation temperature: 46-50F 4. Use 1 quart yeast starter or ⅔ cup slurry. 5. Store bottles 10 days at fermentation temp, then 6 weeks at temps as cool as possible (32F min).
Recipe By : Dave Miller
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