Last year I made a spiced Christmas. This year I wanted to drop the spices and make something more plain, so I ended up with an attempt at a traditional bock. The result is very drinkable, but I feel that it has little bitterness. Next time, I'll add more bittering hops and a little flavouring hops to cut the malty dullness. A higher alcohol content would not have hurt it either. I'll drop the mineral additions as well.
Added 2/3ts NaCl (salt) and 1/3ts NaHCO3 (baking soda) to enhance maltiness.
The batch was brewed 2008-09-24.
25 liters. All grain, batch sparge
26 EBC (Deep amber)
4600g Münchener malt, Weyermann
2200g Pilsener malt, Castle
400g Cara Münich malt, Weyermann
200g Dark Crystal malt 300 EBC, Thomas Fawcett
200g Melanoidin malt, Weyermann
68C, 60 min
20g Magnum pellets, 13.5%, 60 min
2 packs Wyeast 2663 Octoberfest, 2.5 liter starter
OG: 1.066 FG: 1.016 abv: 6.5%