Iron Hill Brewery: Bridge Street Bock clone

(5 gallons/19 L, all-grain)
OG = 1.076 FG = 1.016
IBU = 24 SRM = 18 ABV = 8.4%

Ingredients

8 lbs. (3.6 kg) German Pilsner malt
3.6 lbs. (1.6 kg) light Munich malt
3.6 lbs. (1.6 kg) Vienna malt
10 oz. (0.3 kg) Caraaroma® malt (130 °L)
6 oz. (170 g) pale chocolate malt (200 °L)
7.5 AAU Perle hops (60 min.) (1 oz./28 g at 7.5% alpha acids)
Wyeast Labs 2000 (Budvar Lager) yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step

Mill the grains and mix with 5 gallons (19 L) of 162 °F (72 °C) strike water to reach a mash temperature of 150 °F (66 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with 4 gallons (15 L) and top up as necessary to obtain 6.25 gallons (24 L) of wort.

Boil for 90 minutes, adding hops according to the ingredient list. After the boil, chill the wort to slightly below fermentation temperature, about 50 °F (10 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast.

Ferment at 52 °F (11 °C) until about 2⁄3 of the way through fermentation (when gravity reads approximately 1.036). At that point, allow temperature to rise to 63 °F (17 °C) to encourage complete fermentation. Once the beer reaches terminal gravity, bottle or keg and carbonate to approximately 2.5 volumes. You may want to cold-crash the beer prior to packaging to 35 °F (2 °C) for 48 hours to improve clarity. After carbonation is achieved, lager for at least four weeks at 35 °F (2 °C) before drinking.

Extract with grains option:
Substitute the Pilsner, Munich, and Caraaroma® malts in the all-grain recipe with 5 lbs. (2.3 kg) Pilsner liquid malt extract and 5 lbs. (2.3 kg) Munich liquid malt extract. Steep crushed grains at approximately 162 °F (72 °C) for 15 minutes in 5.8 gallons (22 L) of water. Remove the grain bags, and let drain fully. Add liquid extract while stirring and top up to 6.25 gallons (24 L). Boil for 90 minutes. Follow the remaining portion of the all-grain recipe.