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.