Harry's Bock

This is my first attempt at a Bock beer. Yes, I know, I'm posting the recipe when it hasn't even finished fermenting - call me impatient.

The color, from what I've read, is about as dark as a Bock beer should be. If you're being accurate, you might put less Amber extract and more Light extract.

Brewer:	Harry		Email:	-
Beer:	Harry's Bock		Style:	Bock
Type:	Partial mash		Size:	23 liters
Color:	16 HCU (~10 SRM)		Bitterness:	1 IBU
OG:	1.072		FG:	1.017
Alcohol:	7.0% v/v (5.5% w/w)
Grain:	1.5kg American 2-row
Mash:	68% efficiency
	Simple partial mash: - Heat 3l water to 75deg C, add grain - Transfer to insultated container (5l esky) - Leave for 45 minutes - Strain into brewpot. - Rinse through with 1l of not-quite-boiling water to extract everything.
Boil:	30 minutes	SG 1.411	4 liters
	2kg Amber malt extract 2kg Light dry malt extract
	- Use the strained extract form the partial mash (~4l worth) - Bring that to a boil, add the first batch of hops - Add more hops after 15 minutes - Add the remaining extract a few minutes from the end - Bring to a boil again - Strain into fermenter, top up to 23l.
Hops:	65g Tettnanger (3.9% AA, 30 min.) 15g Tettnanger (3.9% AA, 15 min.)
Yeast:	DCL Saflager S-23, rehydrated with 250ml water and two teaspoons of DME.
Log:	Brewed on 2/9/2001, OG came out at 1.068 for me, Recipator reckons differently, though. Fermented @ 14 deg C. Just finished primary fermentation. Will transfer to secondary this weekend. Two weeks in secondary at 3deg C is planned.
Carbonation:	2.4 volumes	Corn Sugar: 142g for 23 liters @ 20°C

Recipe posted 09/11/01.