Description

This is a Community Recipe created by atab

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Crisp Maris Otter (2750 grams)
Crisp Munich Malt (2750 grams)
Dingemans Special B (550 grams)
Weyermann® Carapils® (550 grams)
Northern Brewer Pellets (24 grams)
Tettnang Pellet (10 grams)
Mangrove Jacks Bohemian Lager Yeast M84 (1 packs)

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Method

Beer Style (main): European Lagers
Beer Style (sub): Traditional German-Style Bock
Batch Size: 23Ltr
Original Gravity: 1064
Final Gravity: 1015
ABV %: 6.5
IBU: 22

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 5

THE BOIL
Boil time (mins): 75

Additions and timing:

Northern Brewer – Start of boil

Tettnang – Last 30 mins

Secondary additions and timing:

Protofloc – Last 15 mins

Yeast: Baverian or Bohemian Lager
Fermentation temperature/steps: 12 deg. C

Comments:

A strong, dark malty lager with low hop flavour & aroma.