Recipe of the Week: Tri-Paul-Bock

Tri-Paul-Bock NHC 2011

Category 5: Bock

Paul Sangster, Carlsbad, CA, QUAFF (Quality Ale and Fermentation Fraternity)

Gold Medal

"Tri-Paul-Bock"

Eisbock

 

Ingredients for 6 U.S. gallons (22.71 liters)

14.75 lb (6.69 kg) Munich malt

4.5 lb (2.04 kg) German pils malt

2.75 lb (1.25 kg) Caramel Munich malt

2.0 oz (56 g) Hallertau pellet hops, 3% a.a. (60 min)

1.0 oz (28 g) Hallertau pellet hops, 3% a.a. (30 min)

WLP833 German Bock yeast (2.5 L starter)

2.4 vol forced CO2 to carbonate

Original Specific Gravity: 1.088

Final Specific Gravity: 1.020

Boiling Time: 120 minutes

IBUs: 24

SRM: 21

 

Primary Fermentation: 3 months at 35F (2C)

 

Directions

Mash grains at 155F (68F) for 60 minutes. Mash out at 168F (76C) for 5 minutes. Freeze-concentrate post fermentation.

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