The Claypool Nano-Brewery

Batch 47 - Buck a Bottle Bock (Dunkles)

Ingredients (5 gallons)

6.6 lbs. Ireks Pale Malt Extract
0.5 lb. Laaglander Pale Dry Malt Extract
1 lbs. Munich Malt
1 lbs. Pale Crystal Malt
1 lbs. Dark Crystal Malt
2 oz. Chocolate Malt
4.5 oz. Hersbrucker Hallertauer Hops Pellets (5.0A) boiling
0.5 oz. Tettnanger Hops Pellets (5.0A) flavor
1 pkg. Wyeast #1056 Chico liquid yeast
1 tsp Irish Moss
2 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 14.85 (2.97 per gallon)

O.G.: 1.055
F.G.: 1.012

Grain mix to 4 quarts filtered tap water at 165 degrees F.
Keep at around 155 degrees F for 45 minutes.
Strain grains and sparge with 5 quarts hot filtered tap water and add to boiling pot.
Top up boiling pot to 2 gallons.
Add extracts and boiling hops at boil for 60 minutes.
Add Irish Moss at 45 minutes.
Add flavor hops at 50 minutes.
At 60 minutes remove from heat.
At 60 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 68 degrees.

Brew Date: 10/16/94
Fermented 14 days

Bottle Date: 10/30/94