fullmoonwolf

Recipes 

Unable to find a clone recipe for Sam Adams Chocolate bock, so I came up with this recipe based on info given on Sams website. They mention roasted malts so those are my best guess. All comments welcome. Thanks

Chocolate Bock
________________________________________
Recipe Type: All Grain
Yeast: Wyeast Bohemian 2124
Batch Size (Gallons): 5.5
Original Gravity: 1.070
Final Gravity: 1.018
IBU: 19.2
Boiling Time (Minutes): 90
Color: 21.8
Primary Fermentation (# of Days & Temp): 21 @ 55 degrees
Secondary Fermentation (# of Days & Temp): 60 @ 41 degrees

7.5 Pounds Pilsner 2-row (Germany)
3 Pound Munich Malt
3 Pounds Pale Malt 2-row (US)
12 oz Crystal 60L
8 oz Munich Malt 10L
8 oz Special B Malt
4.8 oz Carafa II

.75 oz Spalt (45 minutes)
.75 oz Tettnang (45 minutes)

3 oz Cocoa Nibs - Secondary
1 Vanilla Bean - Secondary

Brett3rThanU

Recipes 

I tried to clone this last year and it came out alright, but not very close to Sam Adams. The beer was good, but it just didn't have that chocolate flavor that Sam Adams has. Maybe I didn't use the right cocoa nibs or what, but to me it seems like they had to use something other than just cocoa nibs to get that kind of chocolate flavor.

Here's my recipe:

10lb 2-row
2.5lb Munich Malt
1lb Crystal Malt (60L)

2oz Spalter @ 60 min
.25oz Hallertauer @ 60 min
1oz Hallertauer @ 15 min

WLP833 German Bock Lager Yeast

I fermented at 52F. Racked onto secondary on top of 10oz cocoa nibs and 1 vanilla bean.

Thegreatestgray

Recipes 

it says on the bottle that its aged on a bed of cocoa what if you bottle conditioned with cocoa powder and corn sugar