Tri-Paul-Bock NHC 2011
Category 5: Bock
230 Entries
Sponsored by Washington Hop Commission
Paul Sangster, Carlsbad, CA, QUAFF (Quality Ale and Fermentation Fraternity)
Gold Medal
"Tri-Paul-Bock"
Eisbock
Ingredients for 6 U.S. gallons (22.71 liters)
14.75 lb (6.69 kg) Munich malt
4.5 lb (2.04 kg) German pils malt
2.75 lb (1.25 kg) Caramel Munich malt
2.0 oz (56 g) Hallertau pellet hops, 3% a.a. (60 min)
1.0 oz (28 g) Hallertau pellet hops, 3% a.a. (30 min)
WLP833 German Bock yeast (2.5 L starter)
2.4 vol forced CO2 to carbonate
Original Specific Gravity: 1.088
Final Specific Gravity: 1.020
Boiling Time: 120 minutes
Directions
Mash grains at 155F (68F) for 60 minutes. Mash out at 168F (76C) for 5 minutes. Freeze-concentrate post fermentation.
Runners-Up
Silver Medal: Rob Vermillion, Birmingham, AL, Doppelbock
Bronze Medal: Jamey Barlow, Ruckersville, VA, Eisbock, Charlottesville Area Masters of Real Ale (CAMRA)