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Billy Goat Bartman's Bock

Chicago Cub's curse breaker!

Brewer: BBQ Bob Email: bbqbob@bobsbeerandbbq.com
URL: http://www.bobsbeerandbbq.com
Beer: Billy Goat Bartman's Bock Style: Doppelbock
Type: All grain Size: 5.0 gallons
Color:
76 HCU (~29 SRM)
Bitterness: 29 IBU
OG: 1.096 FG: 1.024
Alcohol: 9.2% v/v (7.3% w/w)
Water: Tap
Grain: 9 lb. German Pilsner
7 lb. German Munich
1 lb. American crystal 60L
1 lb. Dextrine malt (Cara-Pils)
8 oz. Belgian chocolate
Mash: 70% efficiency
Mash in @ 152° for 60 minutes, sparge with 170° water
Boil: 90 minutes SG 1.068 7.0 gallons
Irish moss @ 15 to go in the boil
Hops: .75 oz. Northern Brewer (8.0% AA, 60 min.)
.5 oz. Hallertauer Mittelfruh (5.0% AA, 30 min.)
.25 oz. Hallertauer Mittelfruh (5.0% AA, 15 min.)
1.25 oz. Hallertauer Mittelfruh (5.0% AA, 2 min.)
Yeast: WLP833 German Bock Lager Yeast
From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.
Attenuation: 70-76%
Flocculation: Medium
Optimum Fermentation Temperature: 48-55°F
Alcohol Tolerance: Medium-High
Log: Primary Fermentation @ 55° For 3 weeks, rack to secondary and drop temp to 50° for an additional 4 weeks or until target FG is met!Lager @ 34°
Carbonation: Keg and force carbonate
Tasting: First glass needs to be ready by opening day!!!!

Recipe posted 10/23/06.