Indian Rocks Beach "Spring Break" Bock

Use Brown rice that has been rinsed well and soaked in cold water for at least 15 minutes prior to putting it into the cold water of the boiling container.

Brewer:	Paul A. Borowski		Email:	pborowski@yahoo.com
Beer:	Indian Rocks Beach "Spring Break" Bock		Style:	American Dark Lager
Type:	Extract w/grain		Size:	5.5 gallons
Color:	34 HCU (~17 SRM)		Bitterness:	23 IBU
OG:	1.044		FG:	1.010
Alcohol:	4.4% v/v (3.4% w/w)
Water:	Use two gallons Distilled or Pure Water along with 1 teaspoon Gypsum in the boiling container.
Grain:	4 oz. American crystal 60L 4 oz. Dextrine malt (Cara-Pils) 4 oz. Roasted barley 1 lb. Flaked barley 1.5 lb. Rice (raw)
Steep:	Seep the Crystal and Dextrine in the cold water and when the water begins boiling - remove. Boil the Roasted Barley for only 30 minutes then remove.
Boil:	60 minutes	SG 1.080	3 gallons
	3 lb. Amber malt extract 2 lb. Honey
	1 teaspoon Irish Moss last ten minutes of the boil.
Hops:	1 oz. Willamette (5% AA, 60 min.) 1 oz. Willamette (5% AA, 30 min.) .5 oz. Saaz (3.75% AA, 15 min.)
Yeast:	Coopers.
Log:	Fill up your primary container to reach a 5.5 gallon level by using your regular tap water if it is alright for beer making. Primary Container 10 days. Secondary Container 14 days with one package of Gelatin to reduce the abundant amount of rice starch particles. Remove to another container, add 1 cup Dextrose and immediately bottle. Matures slowly! Store for at least six weeks before consuming!
Tasting:	This is one BOCK you will always come back to!

Recipe posted 03/11/02.