Begins sweet, mixed with bitterness. Very well balanced, clean flavored, hearty. The color is deep and dark, but which positively glows a clear dark red when held before a light. This must be why I started homebrewing. My wife's favorite beer so far. This recipe is adapted from Dave Miller's Bock recipe, in The Complete Handbook of Home Brewing (p. 209).
ingredients
9 lbs. Munich Malt
1.5 lbs. Crystal Malt (80L)
8 HBU's Hallertauer Hops
Wyeast Lager Yeast (# 2124)
method-step infusion
Mash in with 13 quarts of of 138 degree water, aiming for 132
degree strike temperature. Hold 30 minutes.
Heat to 148 degrees. Hold 2 hours for conversion.
Raise to 168 degrees for mashout.
Sparge with about 5 gallons of water.
Boil 1 1/2 hours. Add all hops at 45 minutes.