Schwarzbock (extract)
5 gallons, OG 1.075, 25 IBU
Steep 1# Caramunich® III, 0.75# Carafa® I and 0.5# Special B for 20 minutes at 155º F
Rinse steeping grains and top up kettle to 5 gallons
Add 8# Munich LME and bring to a boil
Bittering hops: 1 oz Perle, 60 minutes
Flavor hops: 1 oz Tetnanger, 20 minutes
Aroma hops: 1 oz Tetnanger, 5 minutes
Ferment with standard lager procedures with one of the yeasts described above
Classic Doppelbock (partial mash)
5 gallons, OG 1.080, 25 IBU
Mash 1# aromatic malt, 1# Caramunich® III, 3# Munich malt and 3# Pilsner malt at 154º F for one hour
Collect 5.5 gallons of wort and dissolve 5# Munich malt extract in kettle
Bittering hops: 1.5 oz Hallertauer, 60 minutes
Flavor/Aroma hops: 0.5 Hallertauer, 10 minutes
Ferment with standard lager procedures with one of the yeasts described above
SMaSH Maibock (all-grain)
5 gallons, OG 1.070, 33 IBU
Mash 14# Vienna malt at 153º F for one hour
Bittering hops: 2 oz Hallertauer Mittelfruh, 60 minutes
Flavor hops: 1 oz Hallertauer Mittelfruh, 20 minutes
Aroma hops: 1 oz Hallertauer Mittelfruh, 0 minutes
Ferment with standard lager procedures with one of the yeasts described above
