WWJB

This bock is essentially a ‘bigger’ version of the Munich Dunkel I made previously. I’m using most of the yeast cake from the previous batch – fermenting a ~1.070 lager at ~9C is hard work for the little creatures.

Traditional Bock

Fermentables

Weyermann Munich 1 - 5kg
Joe White Pilsner – 2.9kg
Weyermann Carafa Spec 3 - 0.11kg

Hops

60g Chinese Saaz(4.3% AA) – 60min

Others

1/4 tsp Gypsum (Mash)
3/4 tsp CaCO3 (Mash)

Mash Temperature = 65C

No chilled

Wyeast 2124 Bohemian Pilsner

OG = 1.067
FG = 1.014