This is the first go at a clone for the Samuel Adams Chocolate Bock. The Sam Adams Chocolate Bock is a dark, malty beer aged in chocolate.
It should be noted, Samuel Adams uses a decoction mash.
Fermentables
48% - 2-Row - US
7
36
2
Mash
31% - Munich - Light 10L - US
4.5
35
10
Mash
19% - Caramel/Crystal 60 - US
2.75
36
60
Mash
2% - Carafa I - DE
0.25
32
337
Mash
Hops
Tettnang
0.5
Leaf
Boil
35 min(s)
4.5
5.9
Spalt
0.5
Leaf
Boil
35 min(s)
4
5.2
Yeast
Wyeast Munich Lager 2308
75%
Other Stuff
Cocoa Nibs
5
oz
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
1.Saccrification Rest at 154 for 60 minutes
2.Sparge at 168
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
Have you brewed this before?
12/12/2012 4:20:22 PM
I have not, but I'm going to this weekend and I'll let you know how it turns out. I'm basing my information off of some basic assumptions learned from the Sam Adams web page: http://www.samueladams.com/enjoy-our-beer/beer-detail.aspx?id=828641ba-9b65-4776-bb73-2167fe521b4b
12/12/2012 4:25:40 PM
I should mention, I'm a little high on the ABV, but wanted to stick a little closer to the style guide. Please feel free to criticize and/or make suggestions as you see fit. If you happen to brew this, I'd be happy to hear your feedback.
12/12/2012 4:36:48 PM
Looks like it's going to be great!
12/12/2012 10:03:10 PM
Finally got time to brew this and it's currently fermenting away. Initial taste is quite good. Maybe a little darker than I was aiming for, but we'll see. Ended up using White Labs WLP838 rather than the Wyeast, which I think should be great. Future comments to come.
1/28/2013 4:29:44 PM
I wish I had an actual Chocolate Bock to compare this against, but this turned out incredibly good in my humble opinion. I've given a few away to neighbors have all enjoyed.
One thing to note, you need to be very patient with this one. The cacao nibs are harsh in the beginning, but let this one age for a few months and it mellows back down to where it should be. I realize this is only May, but if you're looking to drink this one during the winter months, you might want to think about brewing this in the next couple of months.
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https://brewgr.com/Media/img/mug/26_d.jpg
https://brewgr.com/Media/img/mug/26_t.jpg
Have you brewed this before?
12/12/2012 4:20:22 PMI have not, but I'm going to this weekend and I'll let you know how it turns out. I'm basing my information off of some basic assumptions learned from the Sam Adams web page: http://www.samueladams.com/enjoy-our-beer/beer-detail.aspx?id=828641ba-9b65-4776-bb73-2167fe521b4b
12/12/2012 4:25:40 PMI should mention, I'm a little high on the ABV, but wanted to stick a little closer to the style guide. Please feel free to criticize and/or make suggestions as you see fit. If you happen to brew this, I'd be happy to hear your feedback.
12/12/2012 4:36:48 PMLooks like it's going to be great!
12/12/2012 10:03:10 PMFinally got time to brew this and it's currently fermenting away. Initial taste is quite good. Maybe a little darker than I was aiming for, but we'll see. Ended up using White Labs WLP838 rather than the Wyeast, which I think should be great. Future comments to come.
1/28/2013 4:29:44 PMI wish I had an actual Chocolate Bock to compare this against, but this turned out incredibly good in my humble opinion. I've given a few away to neighbors have all enjoyed.
5/5/2013 6:30:59 PMOne thing to note, you need to be very patient with this one. The cacao nibs are harsh in the beginning, but let this one age for a few months and it mellows back down to where it should be. I realize this is only May, but if you're looking to drink this one during the winter months, you might want to think about brewing this in the next couple of months.
Enjoy...