RailsBock

Cooked up a batch of American Bock in early May and did a slow fermentation in my newly purchased Sanyo 4910M kegerator. It took a couple of months total with the slow lagering, but it was well worth the wait. I was shooting for something Shiner Bock-ish in character and hit the mark. Less than a gallon left in the keg now. =(

Railsback Bock:

7lb Pale 2-Row (Cargill)

1lb Crystal 120 (Crisp)

Liberty hops (Bittering)

Willamette hops (Finishing)

Whitelabs Pilsen Lager liquid yeast
Ferment at 55 degrees for 2 weeks, then transfer to secondary and lager at 45 degrees for 3-6 weeks (the longer the better, I kegged it at 3 weeks). Chill to 38 degrees and carbonate to 10.7psi.

Mmmm... bock....

Kevin Railsback Posted by Kevin Railsback at July 29, 2004 09:53 PM