X Marks the Bock
When formulating an extract version of the all-grain recipe Old Timer’s Bock, we had to make some sacrifices due to the large percent of flaked corn in that recipe. As such, this recipe will end up different (the reason for it getting a different name), but still very tasty.
X Marks the Bock, extract only recipe
(5 gallons/19 L)
OG = 1.060 FG = 1.012
IBU = 35 SRM = 9 ABV = 6.3%
Ingredients
6.6 lbs. (3 kg) Briess CBW® Pale Ale liquid malt extract
2 lbs. (0.9 kg) Briess CBW® Sparkling Amber liquid malt extract
9.2 AAU Huell Melon hops (60 min.) (1.5 oz./43 g at 6.1% alpha acids)
SafLager S-23 or White Labs WLP820 (Oktoberfest/Märzen Lager) or Wyeast 2206 (Bavarian Lager) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Dissolve the malt extracts in warm water to give a final volume of 5.5 gallons (21 L) and then bring to a boil. Once a boil is reached, add the hops (and any salts, if needed, to give concentrations of 96 ppm Na+ and 148 ppm Cl–) and then boil for 1 hour.
Cool to 52 °F (11 °C) and pitch two packets of the yeast or an adequately-sized starter if using liquid yeast. Keep at 50–52 °F (10–11 °C) for two weeks, by which time the gravity should be down to 1.010. Then raise the temperature to 60–65 °F (16–18 °C) for two days for a diacetyl rest (not something Hartmann would have done). Then allow to cool gradually to 31 °F (-0.6 °C) for 20 days and put into the serving tank. Keg or bottle in the usual manner.
