Traditional Bock : Bock to the Future

[Shawn]

Yeah, I know, the name sucks... still a work in progress...

5.5 gallons into fermenter, based on 75% efficiency.

3.98 kg Munich
1.73 kg Pilsner
227 g Crystal 120 L
227 g Caramunich II
113 g Crystal 150 L
113 g Melanoidin Malt

Mash at 155 F for 60 minutes.

90 minute boil, 7.25 gallons pre-boil.

11 g Zeus whole leaf hops (14% AA) (60 min)
8.5 g Magnum pellet hops (10% AA) (60 min)
1/2 tsp yeast nutrient (15 min)
1 tab Irish Moss (15 min)

Wyeast 2124 Bohemian Lager
Ferment at 50 F, increasing temp to 60-65 F during last bit of fermentation for diacetyl rest. Lager for at least 4 weeks.

OG 1.070, FG 1.018, IBU 25, SRM 18, ABV 6.8%

Carbonate to 2.5 vol CO2.