Traditional Bock Recipe development
Working on first lager and want to do a Bock. Planning on lower efficency around 60 but will check where i end up before end of boil and adjust from there. Anyway my primary question is how important is it to use hallterau hops. I have magnum (10%) willamette, fuggles EKG and palisades hops on hand.
This is my recipe so far:
5.5 Gallon batch
12lbs Munich Dark (12L)
5lbs Castle Pilsen
5.7gal Single Step Infusion @ 150F
4gal Sparge 170F
aprox 1.064 OG @ 60% efficiency
0 - 1 lb Pilsen DME as needed
Magnum 0.5 (60 min)
Willamette 0.5 (First Wort)
WLP 833 yeast
Splitting runnings and hops for 2 pot boil due boil pot limitations and hoping to darken it up a bit with long boil time.
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