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Beer Recipe of the Week: Trick or Treat Bock

This recipe is featured on page 197 in Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew by Jamil Zainasheff and John Palmer.

Ingredients for 6 US gal (22.7 L)*

11 lb (4.99 kg) | Wheat LME (4 °L)
1.5 lb (0.68 kg) | Munich LME (9 °L)
0.5 lb (227 g) | Special "B" (120 °L)
0.5 lb (227 g) | Crystal (40 °L)
0.25 lb (113 g) | Pale Chocolate (200 °L)
1.6 oz (45 g) | Hallertau, 4% AA (60 minutes)
White Labs WLP300 Hefeweizen Ale or Wyeast 3068 Weihenstephan Weizen

*The recipe is intended to yield 6 gallons at the end of the boil. 5.5 gallons are assumed to be racked to the fermenter (accounting for 1/2 gallon loss). Final volume should be 5 gallons for bottling (accounting for 1/2 gallon loss).

Specifications

Original Gravity: 1.081 (19.6 °P)
Final Gravity: 1.021 (5.3 °P)
ADF: 73%
IBU: 23
Color: 16 SRM (31 EBC)
Alcohol: 8.0% ABV (6.2% ABW)
Boil: 60 minutes
Pre-Boil Volume: 7 gallons
Pre-Boil Gravity: 1.069 (16.9 °P)

Fermenting and Conditioning

Use 3 liquid yeast packages or make an appropriate starter. Ferment at 62°F (16.7°C). When finished, carbonate the beer to approcimately 2.5 to 3 volumes

All-Grain Option

Replace the wheat extract with 5 lb (2.26 kg) continental Pilsener malt and 10lb (4.53 kg) dark wehat malt. Replace the Munich extract with 2 lb (0.9 kg) Munich Malt. Mash at 152°F (66.7°C). Increase the pre-boil volume as needed to allow a 90-minute boil, which will help reduce DMS in the beer.