5 gallons, extract
12 oz Munich II
8 oz Crystal 60
5 oz Chocolate
6.6 lbs Light LME
3.3 lbs Maris Otter Light LME
1 oz Hallertau @ 4.7% AA (60 min.)
0.75 oz Northern Brewer @ 8.6% AA (60 min.)
0.5 oz Hallertau @ 4.7% AA (15 min.)
1 tsp Irish Moss (15 min.)
WLP833 German Bock Yeast
Pitched: 11/14/2013 OG 1.080 @ ~68F
Secondary: 11/30/2013 SG 1.026
Kegged: 1/12/2014 FG 1.026
Notes: I fermented the primary in the cellar at a temperature of 52-58F depending on the day. There was very vigorous initial action and then solid bubbling for another week or so. The secondary is in the garage at a temperature fairly close to the air temperature, but clad in a sleeping bag for some extra insulation. The liquid is hovering around 40F.
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