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German Bock

Ingredients:
6.6 pounds -Northwestern Amber Malt Extract
1# - Munich 10L Malt
1/2# - Paulís Pale Ale Malt
1/2# - Crystal 40L Malt
1 oz - Hallertau (60 Min)
1/2 oz - Hallertau (30 Min)
1/2 oz - Hallertau (5 Min)
3/4 cup - Dextrose for priming
1 pkg - Wyeast 2206 (started)

Instructions:
Mash grains at 155 degrees for 45min in 1 or 2 gallons of water. Sparge into brew pot bring wort up to 3 gallons and add malt extract. Bring to boil and add hops as scheduled. Cool using preferred method. Pitched yeast and ferment at appropriate temp.

Original Grav.: 1.061, Terminal Grav.: 1.015, IBUs: 23


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