Post by danwathers on Apr 19, 2018 22:41:56 GMT
Description:
Traditional high gravity chocolate bock. Very smooth bock with a velvety chocolate flavor, tends to be a very thick beer with no after taste. Goes very well with food. I have been making this beer for 20 years and it is my favorite beer.
Ingredients:
11 lbs dark malt extract
2 lbs pale malt
1 lb chocolate malt
1 lb crystal malt
2 lbs medium brown sugar
1 oz hallertau hops
2 pkg Wyeast American Lager 2035
4 oz Cacao nibs,
3/4 cup corn sugar
Additional Instructions
Boil: 60 Minutes
Primary Ferment: 14 days
Secondary Ferment: 14 days
Beer Profile
Original Gravity: 1.097
Final Gravity: 1.021
Alcohol by Vol: 10.1%
Color SRM: 40.67 Color Sample
Bitterness IBU: 3.4
Recipe Type: partial mash
Yield: 6.00 US Gallons
Click to Print Recipe
Procedure:
Steep cracked grain in grain bag at 170 degrees for 45 min, 1.5 gal water. Add dark malt extract brown sugar and water to total 4 gal in brew pot, stir till extract dissolved. Add hops in muslin bag and bring to rolling boil for a full 60 min. Cool with wort chiller or ice bath to 80 degrees, stir vigorously for 5 min. Siphon to carboy and pitch yeast. Ferment at 55-60 degrees. Add cacao nibs to an 8 oz jar with enough, min 151 proof vodka enough to cover, for two weeks while in fermenter. Transfer to secondary fermenter in 14 days. Allow 14 days in secondary fermenter. Boil corn sugar for 10 min in 1 cup water, let cool add to bottling bucket with cacao extract. Transfer to bottling bucket and bottle. Will finish at approximately 10% ABV. Let sit for at least 4 weeks to carbonate. Enjoy
Traditional high gravity chocolate bock. Very smooth bock with a velvety chocolate flavor, tends to be a very thick beer with no after taste. Goes very well with food. I have been making this beer for 20 years and it is my favorite beer.
Ingredients:
11 lbs dark malt extract
2 lbs pale malt
1 lb chocolate malt
1 lb crystal malt
2 lbs medium brown sugar
1 oz hallertau hops
2 pkg Wyeast American Lager 2035
4 oz Cacao nibs,
3/4 cup corn sugar
Additional Instructions
Boil: 60 Minutes
Primary Ferment: 14 days
Secondary Ferment: 14 days
Beer Profile
Original Gravity: 1.097
Final Gravity: 1.021
Alcohol by Vol: 10.1%
Color SRM: 40.67 Color Sample
Bitterness IBU: 3.4
Recipe Type: partial mash
Yield: 6.00 US Gallons
Click to Print Recipe
Procedure:
Steep cracked grain in grain bag at 170 degrees for 45 min, 1.5 gal water. Add dark malt extract brown sugar and water to total 4 gal in brew pot, stir till extract dissolved. Add hops in muslin bag and bring to rolling boil for a full 60 min. Cool with wort chiller or ice bath to 80 degrees, stir vigorously for 5 min. Siphon to carboy and pitch yeast. Ferment at 55-60 degrees. Add cacao nibs to an 8 oz jar with enough, min 151 proof vodka enough to cover, for two weeks while in fermenter. Transfer to secondary fermenter in 14 days. Allow 14 days in secondary fermenter. Boil corn sugar for 10 min in 1 cup water, let cool add to bottling bucket with cacao extract. Transfer to bottling bucket and bottle. Will finish at approximately 10% ABV. Let sit for at least 4 weeks to carbonate. Enjoy