Take the Power Bock!

I actually boiled my hops in plain water (S.G.=1.000), get better
utilization of the alpha acid that way. My hop schedule below is what
I actually followed (you can use what's in the Bitterness spreadsheet
if you want to throw the hops in the wort). My O.G. was just 2 points
below the predicted O.G. b/c I had a boilover of the wort...these
calculations seem pretty accurate (I adjust the mash efficiency to
30%). I wanted to make sure that the malt flavor dominates over the
hops, so I stayed on the low end of IBUs just to be sure.

Brewer:	Andy Winch		Email:	andrew.winch@epa.state.oh.us
Beer:	Take the Power Bock!		Style:	Bock
Type:	Extract w/grain		Size:	5.0 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	19 IBU
OG:	1.074		FG:	1.012
Alcohol:	8.0% v/v (6.3% w/w)
Water:	I use a PUR under the counter water filter.
Grain:	1 lb. German Munich
Steep:	I used a muslin grain bag. 1# Munich (Durst)in 1.5 qts. water, rest at 130 F over the next 30 minutes, ramp up temp = 140 F from 30-60, ramp up to 150 F from 1 hr to 1:15, ramp up to 160 F I sparged using the following method: I placed the grain bag in a pasta strainer lined with Saran Wrap (you need about 20-30 small holes punched into the plastic). Strainer set over a pot, I first poured all the wort steeped from the grain over the grain. Then I sparged with approximately 2 qts. of 170 F water. I wound up with about 3/4 gallon of wort, with a S.G.=1.031, starch test negative (iodine remained orange). Boiled with 8# DME in 3.5 gal. water, SG=1.102
Boil:	65 minutes	SG 1.106	3.5 gallons
	5 lb. Light dry malt extract 3 lb. Amber dry malt extract
	IN plain water: 1/3 oz. Hallertau (German, 5.4%) + 1/3 oz. Cluster (7%) for 65 minutes 1/3 oz. Hallertau for 18 minutes 1/3 oz. Hallertau for 1 minute + 18 min. steep All hops were done in nylon stocking bags for ease of removal. Sparge with 170 F water, yielded about 1 gal. into 6.5 galllon plastic bucket with airlock. 1 tsp. Irish Moss last 5-10 min. of malt (wort) boil (none in hops)
Hops:	1/2 oz. Cluster (7% AA, 60 min.) 1 oz. Hallertauer (4.25% AA, 60 min.) 2/3 oz. Hallertauer (4.25% AA, 15 min.) 1/3 oz. Hallertauer (aroma)
Yeast:	Used two 7 gram packets of Superior dry lager yeast, 14 g total. Started by placing them in water boiled with about 1 TB of DME for 15-30 min., about 2 hours before pitching.
Log:	1/21/01-brewed bock. Had to add about 2/3 gallon of preboiled water to top off at 5 gal. O.G.=1.072,Room temp=60-66 F, will move to garage (35-40 F) once yeast kick in.

Recipe posted 01/23/01.