Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

Traditional Bock (Dark), " Up Ur Bock "

by Tom Pope, Fresno, CA. 

For 4.8 gallons:

Grains: 5 lbs. Vienna malt.  5 lbs. Durst Munich 10 L. malt.  1 lb.
Durst Crystal 20 L. malt.  1 lb. Durst Crystal 40 L. malt.  2 oz.
Chocolate malt. 

Adjuncts:

Hops: 45 gm. Saaz flowers, 4.1% A.A., boiled 45 min.  10 gm. Saaz
flowers, boiled 10 min. 

Yeast: Wyeast #2024 Bohemian Lager, in 1 quart starter. 

Water: Tap water, amended with 130 ppm salt, 80 ppm gypsum, and 200
ppm chalk. 

Procedure: Mash grains at 125 F. for 30 min., 155 F. for 30 min.
Decoct 1/3 of mash and boil decoction for 20 min., then return to
rest mash.  Hold at 168 F. for 15 min.  Total boil time 90 min. with
hop additions as noted above.  Ferment primary for 17 days at 50 F.,
secondary 75 days at 34 F.  Force-carbonate in keg.  O.G. 1.070, F.G.
1.028. 

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