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Hi, I'm Mark Emiley on behalf of Expert Village. In this segment, we are going to go over the
recipe that we are going to use for our brew session today. For all of my recipes, I will
be using liquid malt extract instead of dry malt extract. If you'd like to use dry malt
extract, you can use twenty-five percent less. I will also be using whole hops instead of
pellet hops. If you'd like to use pellet hops, you can also reduce the amount of hops you
are using by twenty-five percent. Finally, all of our boils will be going for sixty minutes.
For our traditional bock recipe, we are going to use nine pounds of pilsner light liquid
malt extract. For our specialty grains, we are going to use two pounds of Munich malt.
For hops, we are going to use .75 ounces of Magnum at 14.4 percent. That's a very high
alpha acid; a very bitter hop. And we are going to boil that for sixty minutes. We are
also going to add in Irish Moss for fifteen minutes to help with protein coagulation;
and we are going to use one teaspoon of that. And finally, we are going to add in the Fermentis
Safale lager Twenty-three to provide a nice lager finishing yeast.