Purple mountain bock
50 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4⅜ | pounds | Malt Extract Syrup-Light,Premier, (4.4) |
| ½ | pounds | Malt Extract Powder-Light |
| ½ | pounds | Malted Barley; toasted |
| ¼ | pounds | Chocolate malt |
| ¼ | pounds | Crystal Malt |
| 1 | ounce | Hallertauer Hops; boiling |
| ¼ | ounce | Hallertauer Hops; finishing |
| 1 | pack | Lager yeast |
| ¾ | cup | Corn sugar; bottling |
Directions
Toast the whole malted barley in a 350¡ oven for 10 min. Crush the warm malted barley and crystal and chocolate malts. Add them to 1½ gal of cold water and bring to boil. Remove grains when boiling commences. Add the malt extract and continue to boil for 60 min. Add finishing hops during final 1-2 minutes. Sparge in cold water. Pitch yeast when cool. Bottle when done.
May sub Tettnanger for Hallertauer.
NOTES : O.G.:1.038-1.040 F.G.:1.008-1.012
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