fullmoonwolf
Member
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
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