Dunkler Bock Beer Style Recipe Instructions

Ingredients:

• 7kg Coopers European Lager
• 5kg Thomas Coopers Dark Liquid Malt Extract
• 450g Dextrose
• 1 x 12g Hallertau Finishing Hops Bags (steeped)
• 1 x 150g Cracked Chocolate Grain (steeped)
• 1 x 150g Cracked Munich Grain (steeped)
• 1 x 15g Premium European Lager Yeast

Method:

1. Clean / sterilize all equipment including fermenter, paddle, 2 x jugs and mug (used for steeping)
2. Discard Coopers European Lager tin yeast and sit tin along with the 1.5kg Thomas Coopers Dark Liquid Malt Extract in hot water for 10 minutes
3. Boil 2.25ltrs of water in kettle
4. Steep 1 x 150g of Cracked Chocolate Grain in 1ltr of boiling water for 15 minutes
5. Steep 1 x 12g of Hallertau Finishing Hops in 250mls of boiling water for 10 minutes
6. Re-boil 2ltrs water in kettle
7. Add 1.5ltrs of boiled water to wort
8. Add Coopers European Lager tin and the 1.5kg Thomas Coopers Dark Liquid Malt Extract and 450g Dextrose to fermenter and stir to thoroughly dissolve
9. Pour 250mls boiled water into each of the Coopers European Lager and the 1.5kg Thomas Coopers Dark Liquid Malt Extract tins and stir, then add contents of both tins to the fermenter
10. Add the Hallertau Finishing Hops bags and steeped water to the fermenter
11. Strain steeped Cracked Chocolate Grain and steeped Cracked Munich Grain into the fermenter and rinse the grain with cold water (do not add grain to the fermenter)
12. Add water to fermenter to 22.5 ltrs and test temperature – make sure it is between 18-24 degrees before pitching yeast
13. Pitch the 15g Premium European Lager Yeast and stir gently
14. When fermentation is finished check with hydrometer and bottle as per normal.

N.B. If kegging with no secondary fermentation, add 200g of Dextrose at step 9.