A Bock is an often overlooked winter beer, but it is a great lager option for colder weather!
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Recipe for 5 gallons, your efficiency may vary:

“Johann Sebastian Bock”

6.8% ABV 20 IBU

7 lb Weyermann Dark Munich Malt (50.9%)
4 lb Weyermann Light Munich Malt (29.1%)
2 lb Weyermann Pilsner Malt (14.5%)
0.5 lb Weyermann Caramunich I (3.6%)
0.25 lb Weyermann Dehusked Carafa II (1.8%)

Single Infusion Mash at 152 F (68 C) for 60 min

Water (ppm): Ca: 44, Mg: 10, Na: 44, SO4: 57, Cl: 104, HCO3: 47
Add 1g Gypsum, 3g Epsom, 2g NaCl, 4g CaCl and 2g Baking Soda to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid if needed.

120 minute boil
90 min – Add 0.5 oz (14g) Magnum (13.1% AA)
OG: 1.068

Yeast: Wyeast 2206 Bavarian Lager (2nd Generation)

Ferment under pressure at 72 F (22 C) for 7-10 days.

FG: 1.018
0:00 Intro and Welcome
0:33 Style Description and Approach
2:50 Recipe
6:10 Brew day
8:24 Fermentation Plan
13:39 Fermentation Follow-Up
15:05 Pour and Tasting Notes
19:28 Potential Improvements
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