Helles bock

54 Servings

Ingredients

Quantity Ingredient
2 pounds Pale 2-row malt grain
1 pounds Vienna malt grain
1 pounds Dextrin (cara-pils) malt
Grain
4 pounds Alexanders pale extract
Unhopped
1 pounds Briess pale dry unhopped
Extract
8 AAU
Hood hops -- for bittering
¼ ounce Tettnanger or Hallertau hops
For finishing
1 pack Wyeast #2206, #2308 or MeV
#37
¾ cup Priming sugar
Finishing hops - none
Extract
Haller , Tettn., Perle or Mt

Directions

Gravity: OG: 1.066 TG:1.014-1.018 1. use 2½ gallons water to sparge 2.

add ⅔ of bittering hops 45 min before end of boil; add remaining third 15 min before end of boil. Add whole finishing hops at the end of boil. 3. Pitching and fermentation temperature: 46-50F 4. Use 1 quart yeast starter or ⅔ cup slurry. 5. Store bottles 10 days at fermentation temp, then 6 weeks at temps as cool as possible (32F min).

Recipe By : Dave Miller

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