Danny’s Bock - International Dark Lager - 2009 National Homebrew Competition Winner

Ingredients

For 5 Gallons (18.93 L)

    3.3 lb (1.5 kg) light malt extract
    1.5 lb (0.68 kg) light dry malt extract
    2.0 lb (0.9 kg) Munich malt
    2.0 lb (0.9 kg) Vienna malt
    11.0 oz (312 g) 60L crystal malt
    4.0 oz (113 g) pale chocolate malt
    1.0 oz (28 g) black patent malt
    0.5 oz (14 g) Perle pellet hops, 7.1% a.a. (60 min.)
    Wyeast No. 2206 Bavarian lager yeast (2 qt starter)
    4.0 oz (113 g) dextrose to prime
    1.0 tsp Irish moss to clarify
 

Specifications

    Original Gravity: 1.06
    Final Gravity: 1.016
    ABV: 5.78%
 

Directions

    Mash grains at 154° F (68° C) for 45 minutes.
    Primary fermentation for 16 days at 50° F (10° C).
    Secondary fermentation for 14 days at 44° F (7° C).