German Bock

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TexanTrail

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Started home brewing last year and made 3 batches. Each one a little better than the previous. My last one was a German Bock. I started back up with the same recipe this past weekend.

Style: German Bock
Sugars:
Amount Type
3 lbs. Amber Malt Extract
5 lbs Dark Malt Extract
3/4 cup Corn Sugar (priming)

Grains:
Amount Type
1 1/2 lb. Pilsner Malt
1 lb Munich Malt
1 lb Dark Crystal Malt (60L)

Hops:
Amount Type
1 1/2 oz Hallertauer (bittering)
1 oz Hallertauer (flavoring)
1/2 oz Hallertauer (finishing)


Yeast: Superior dry lager yeast, or Wyeast # 1007, 1338, 2206 or 2308, or White Labs WLP011, 029, 830, or 833
Yeast nutrient (optional)
Starting Gravity: 1.066
Ending Gravity: 1.016

Thinking about another batch this weekend, but adding 1# of honey at the end of the boil or on 2nd or 3rd day of primary femintation. I'm just wanting to try something different. Any thoughts? I've never used honey before.

Thanks,
David

PS. Found this forum today and really enjoy the info on here.
 

brrman

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Honey will completely ferment out, giving you higher abv%, but not add much to flavor at all.
 
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