UnderThePorchBrewing
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- Oct 2, 2009
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found this recipe on the internet: Chocolate Bock http://hbd.org/cgi-bin/recipator/recipator?group=35&item=1300 and brewed 2.5 gallons
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
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
I brewed it this weekend but with the windsor ale yeast would this be a stout rather than a Bock? It smells looks and takes good and I'm a fan of porters and sweet stouts so either way I can't wait until it is bottled but was just wondering
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
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
I brewed it this weekend but with the windsor ale yeast would this be a stout rather than a Bock? It smells looks and takes good and I'm a fan of porters and sweet stouts so either way I can't wait until it is bottled but was just wondering