012 — BOCK

2.5kg light malt extract

1.5kg dark malt extract

250g crystal malt, crushed

250g chocolate malt, crushed

500g Munich malt, crushed

50g Willamette hop pellets

1 pack Wyeast 2206 Bavarian Lager yeast

Steep the crushed malt grains for 15 minutes. Add to boiling wort.

Bittering hops: ¼ of hops, at the beginning of boil.

Tasting hops: ½ of total hops, 40 minutes into boil.

Aromatic hops: remaining, dry hopped.

Start date: Feb. 9, 2008

Original gravity (OG): 1.055

1st siphon: Mar. 9, 2008

Bottling date: Apr. 20, 2008

Final gravity (FG): 1.015

Percentage ABV: (OG-FG)/7.46 * 1000: 5.5%