Bok

Autumn is upon us again, and the craving for a glass of honest traditional autumn bock presents itself. It's not in the bottle shop, so here we go again...

---

Vat #1

Yields 23 l
Start SG: 1044
Alcohol: 5-6%

Ingredients

• 3 kg Amber Malt Extract
• 500 g Caramalt Extract
• 50 g Roasted Black Malt Extract
• 15g Pride of Ringwood hops pellets
• 15g Tettnanger hops pellets
• 1 packet Ale yeast S-04 (11g)
• 15 g ammonium phosphate
• 1 handful (15 g) Pride Of Ringwood cones

Method

• One day in advance, boil enough water to bring the worts up to 23 liters. About 18 litres should do.
• Make a yeast starter from some malt syrup and a bit of the boiled and cooled water, and the yeast.
• Boil the extracts in about 5 litres of water. Total boiling time: 30 minutes
• Add the spices as the boiling evolves. Times in minutes before the end of the boiling.

  15g Pride of Ringwood	60 min (immediately)
  15g Tettnager	5 min

• When the boiling time is over, strain the worts through the Pride of Ringwood cones into the fermenter. Add the ammonium phosphate. Cool the worts as quickly as possible, e.g. by putting the fermenter in a tub filled with party ice. Add boiled and cooled water to make 23 litres. Add the yeast starter when the temperature of the worts is under 30 degrees.
• Fermentation at an average 30ºC: ? days. Bottle when the SG nears 1005.