Helles Bock

Brewer: Adam English

This is one of those cases where nobody else sent anything in so here's another one of my beers. This one hasn't been to competition but has been enjoyed by Basin Brewers. As usual this is an extract recipe.

Grain: 2 lbs Munich Malt, 1/2 lb C 10L

Extract: 8 lbs light DME

Hops: 1 oz Hallertau for 60min, 1 oz Saaz for 30 min, 1 oz Saaz for 10 min

Yeast: Wyeast 2124 (Bohemian Lager)

Water: 2.5 gal Albertsons distilled, 2.5 gal Albertsons natural spring

Procedure: Seep grains for 25 minutes at 155F, 60 minute boil, primary fermentation for 3 weeks, temperature was gradually decreased from 53F to 48F, 1 day diacetyl rest at 54F. Secondary fermentation for 1 month at 45F.

OG: 1.072, FG: 1.020