Helles Bock

makes 5 gallons

7 lbs Light Dry Malt Powder
½ lb Victory Malt
½ lb Dextrin Malt
¼ lb 40L Crystal Malt
2 oz. Hallertauer Hops (boil 60 min)
1 tsp Irish Moss (boil 45 min)
¾ cup corn sugar for bottling
Imperial Global Yeast,

original gravity 1.065
final gravity 1.017
alcohol content 6.0%

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup Malt powder. Return to a boil, then add boiling hops and boil for 60 minutes. Add Irish Moss for last 45 minutes of boil. Then add remainder of dry malt extract and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°. Ferment the first 24 hours at room temperature, then lower to 50° and complete fermentation (usually 4 to 6 weeks). NOTE: after fermentation, racking to another carboy and lagering an additional 4 to 6 weeks will improve the flavour considerably. Bottle as usual and leave at room temperature at least one week before chilling.