Helles Bock

Title:
Helles Bock

Yield:
54 Servings

Categories:
Beer,
Brewing




Ingredients:





     2 lb Pale 2-row malt grain


     1 lb Vienna malt grain


     1 lb Dextrin (cara-pils) malt


          Grain


     4 lb Alexanders pale extract


          Unhopped


     1 lb Briess pale dry unhopped


          Extract


     8    AAU


          Hood hops -- for bittering


   1/4 oz Tettnanger or Hallertau hops


          For finishing


     1 pk Wyeast #2206, #2308 or MeV


          #37


   3/4 c  Priming sugar


          Finishing hops - none


          Extract


          Haller , Tettn., Perle or Mt






 Gravity: OG: 1.066  TG:1.014-1.018 1. use 2.5 gallons water to sparge 2.


 add 2/3 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 2/3 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip