Beer Style: bock, dark lager

Recipe Type: extract

Directions

It seems to keep improving as it ages in the bottle but is very tasty already. It is good heavy (tends towards the chewy side) brew with lots of flavor. It definately holds its own against pizza. It has an interesting effect that a friend of mine pointed out with Pale Ale. When you take a sip you are rewarded with a great flavored beer. However, as soon as the swallowing motion is complete - there is no after taste at all - you might have just swallowed water!

Ingredients:

* 2 cans, M&F dark malt extract (3.3 pound cans)
* 1/2 pound, pale malt
* 1/4 pound, chocolate malt
* 1/4 pound, crystal malt
* 1 ounce, Hallertauer pellets
* 1 ounce, Tettnanger pellets
* 1 pack, Red Star lager yeast
* 3/4 cup, corn suga

OG: 1.050
FG: 1.010

Procedure:

Roast pale grain in 350 oven for 10 minutes. Bring grains to boil in 2 cups water, 1/4 pound at a time. Strain grain water into brewpot and add water to 1--1/2 gallons. Add extract and Hallertauer. Boil 45 minutes. Add Tettnang and boil 1 minute. Pour 3--1/3 gallons cold water into bucket. Siphon in wort. Pitch yeast. Ferment at 50-55. Rack to secondary after 2 weeks. Two weeks later, prime and bottle.

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