Recipe - Helles Bock

2 pound Pale 2row malt grain
1 pound Vienna malt grain
1 pound Dextrin (carapils) malt
Grain
4 pound Alexanders pale extract
Unhopped
1 pound Briess pale dry unhopped
Extract
8 AAU
Hood hops for bittering
One fourth ounce Tettnanger or Hallertau hops
For finishing
1 pack Wyeast #2206, #2308 or MeV
#37
Three fourths cup Priming sugar
Finishing hops none
Extract
Haller , Tettn., Perle or Mt

Gravity: OG: 1.066 TG:1.0141.018 1. use 2.5 gallons water to sparge 2.
add 2/3 of bittering hops 45 min before end of boil; add remaining
third 15 min before end of boil. Add whole finishing hops at the end of
boil. 3. Pitching and fermentation temperature: 4650F 4. Use 1 quart yeast
starter or 2/3 cup slurry. 5. Store bottles 10 days at fermentation temp,
then 6 weeks at temps as cool as possible (32F min).

Recipe By : Dave Miller

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip