BEER BATCH # 109 STYLE: Dunkles Bock AMOUNT: 5.5 gal Brew Date: 10-10-01

REFERENCE: Classic Beer Styles #9, pg. 120.

MALT/ADJUNCTS:

10.125 lb German Light Munich

2.0 lb German Pilsner

1.0 lb German Dark Crystal

0.125 lb German Carafa

HOPS: (All pellets except as noted)

1.00 oz Tettnanger @ 5.6% for 60 min

0.60 oz Hallertauer Hershbrucker @ 2.1% for 60 min

0.75 oz Hallertauer Hershbrucker @ 2.1% for 15 min

Calculated IBU: 28

CLARIFYING AGENTS: None

YEAST: Wyeast #2206 in starter (2 stage)

WATER: Purified by RO and DI. 3 gm CaCl2 & 3 gm NaHCO3 added to mash. 1 pinch NaCO3 plus enough H3PO4 added to sparge to reduce pH to 5.12.

MASHING PROCEDURE:

Heat 15 qts water to 133 F and mash-in. Rest 30 min. Final mash T = 122 F.

Raised T to 138 F. Added 1 qt boiling water to bring T to 140 F. Rest 55 min.

Raised T to 154 F. Rest 30 min. Raised T to 172 F for mash-off. Lautered 4 qts at 172 F.

SPARGE 18 qts., T = 172 F, Final pH = 5.65, S.G. = 1.016 MAKEUP: 0 Qts.

TOTAL BOIL: 90 Min., STEEP: 4 Min., MAKEUP: 0 qts., O.G. = 1.072

FERMENT: 18 Days, O2 Used? Yes T = 48 F F.G. = 1.026 Calculated Vol % = 5.9

PACKAGING:

Bottled 6 with 1.4 gm corn sugar. Keged remainder.