Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Beer Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Purple Mountain Bock


Serving Size : 50

4 3/8 lbs malt extract syrup-light, premier, (4.4)
1/2 lb malt extract powder-light
1/2 lb malted barley, toasted
1/4 lb chocolate malt
1/4 lb crystal malt
1 oz hallertauer hops, boiling
1/4 oz hallertauer hops, finishing
1 pkg lager yeast
3/4 c corn sugar, bottling

Toast the whole malted barley in a 350! oven for 10 min. Crush the warm malted barley and crystal and chocolate malts. Add them to 1.5 gal of cold water and bring to boil. Remove grains when boiling commences. Add the malt extract and continue to boil for 60 min. Add finishing hops during final 1-2 minutes. Sparge in cold water. Pitch yeast when cool. Bottle when done.

May sub Tettnanger for Hallertauer.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.