Danny's Bock NHC 2009

Category 4: Dark Lager

2009 AHA National Homebrew Competition Gold Medal

Sponsored by Briess Malt & Ingredients Company
John Eikenberry, Center Point, IA, Dark American Lager

“Danny’s Bock”
Dark American Lager

Ingredients for 5 U.S. gallons (18.93 liters)

3.3 lb             (1.5 kg) light malt extract

1.5 lb             (0.68 kg) light dry malt extract

2.0 lb             (0.9 kg) Munich malt

2.0 lb             (0.9 kg) Vienna malt

11.0 oz           (312 g) 60L crystal malt

4.0 oz             (113 g) pale chocolate malt

1.0 oz             (28 g) black patent malt

0.5 oz             (14 g) Perle pellet hops, 7.1% alpha acid (60 min.)

                        Wyeast No. 2206 Bavarian lager yeast (2 qt starter)

4.0 oz             (113 g) dextrose to prime

1.0 tsp            Irish moss to clarify

Original Specific Gravity: 1.060

Final Specific Gravity: 1.016

Boiling time: 75 minutes

Primary Fermentation: 16 days at 50° F (10° C)

Secondary Fermentation: 14 days at 44° F (7° C)

Directions

Mash grains at 154° F (68° C) for 45 minutes.

Judges’ Comments

“Roastier than expected. Malt sweetness is balanced as much by malt as by hop bitterness. Very nice.”

“Nice balance with malt on top. Rich and clean. Totally delightful.”

Runners-Up

Silver Medal: Jason Alarcon, Durham, N.C., Schwarzbier (Black Beer), Triangles Unabashed HomeBrewers (TRUB)

Bronze Medal: Gordon Strong, Beavercreek, Ohio, Schwarzbier (Black Beer), Saint Paul Homebrewers Club