Amsterdam Spring Bock

Amsterdam Spring Bock

Postby Derek » Sat May 31, 2014 9:20 pm

My winning recipe...

40% German Munich
20% German Pils
20% Vienna
6% Melanoidin
6% Crystal-30/40
6% Wheat
2% Chocolate

Hallertauer for bittering & Flavour
Tettnanger for a touch of aroma/flavour

OG~1.082
FG~1.020
ABV~8%
IBU~35

Definitely German yeast (I used the SafLager S-189 when I had a basement at 52F).

Do at least one decoction and lager for 8 weeks.

Amsterdam brews it to 7% or so.

I should really brew this again. Originally I used Weyerman Munich malt, but last time I made the mistake of picking up Gambrinus dark, which is really dark. You definetly want to use gambrinus light Munich (which is dark by German standards).
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Re: Amsterdam Spring Bock

Postby Derek » Wed Jan 28, 2015 10:01 pm

I brewed this with gambrinus light Munich, and I'm not a big fan... Probably could've eliminated the melanoidin malt completely.
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