tap1

Schleiermacher Trinity Bock

Comments

A bock brewed in honor of my sister's pending (really!) graduation with a Doctor of Theology from Harvard Divinity School. Schleiermacher is the german theologian about whom she wrote her dissertation.

This recipe is adapted from Dave Miller's Bock recipe, in The Complete Handbook of Home Brewing (p. 209).

Recipe

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.


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Tim Kelsey made this page, but society is to blame. (tkelsey@psu.edu)
last modified: October 20, 1996