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Chocolate Bock

A very good bock with just a hint of chocolate

Brewer: Jason Montegut Email: jmontegut@yahoo.com
Beer: Chocolate Bock Style: Bock
Type: Extract w/grain Size: 5 gallons
Color:
121 HCU (~40 SRM)
Bitterness: 12 IBU
OG: 1.070 FG: 1.015
Alcohol: 7.1% v/v (5.6% w/w)
Water: Use a good quality bottled Spring Water
Grain: 1 lb. German Pilsner
1 lb. German Munich
.5 lb. British crystal 135-165L
.5 lb. Belgian chocolate
Steep: Steep grains at 168° for 30 minutes. Sparge with same quality water at 168°.
Boil: 60 minutes SG 1.175 2 gallons
2 lb. Amber malt extract
6 lb. Dark malt extract
To sweet wort, bring to a boil and add extracts. Add 1 oz of NB hops and boil for 30 minutes. Add 1/2 oz of Hallertau hops and boil for 30 minutes. Add 1/2 oz of Hallertau hops and cut off heat.
Hops: 1 oz. Northern Brewer (8.5% AA, 60 min.)
.5 oz. Hallertauer Hersbrucker (5% AA, 30 min.)
.5 oz. Hallertauer Hersbrucker (aroma)
Yeast: Use dry Windsor Ale yeast
Carbonation: Mix 3/4 cup of corn sugar and make a slurry. Mix into bottling tank and bottle.
Tasting: A great tasting bock with a slight aftertaste of a tootsie roll. Great for the holidays.

Recipe posted 08/25/00.