STYLE: Bock

OG RANGE: 1.078 – 1.120
FG RANGE: 1.020 – 1.030
IBU RANGE: 25 – 35
COLOR RANGE: 18 – 30

GRAINS
Gambrinus Pilsner Malt
Amount (lbs): 5.354673

US Munich 10L Malt
Amount (lbs): 3.692878

US Caramel Munich 60L Malt
Amount (lbs): 0.461610

MASH
Single Step Infusion (68C/154F) @ 60.000000 min

BOIL TIME: 90

HOPS
US Magnum
Amount: 0.015025 @ 60
60 Min From End

German Hallertauer Hersbrucker
Amount: 0.014175 @ 30
30 Min From End

YEAST
Wyeast 2124-Bohemian Lager
Attenuation: 75.173576

PRIMARY TEMP (C): 10.000000

NOTES: After fermentation is complete in about 4 weeks. Let it lager for 1 month at near freezing temperatures. Transfer to a corney keg.

Place in freezer, check every 30 minutes by shaking the keg. One the ice crystals start to form you will hear them hit the side of the keg.

You will want to pull it out of the freezer when about 20% of the beer has turned to ice, you will have to guess the first few times you do this. Transfer the still liquid to another container, leaving behind the ice. This will darken the beer as well as increase the ABV.

Allow the beer to lager another 4 weeks before bottling or serving.