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| Spencer checking his brown |
Today we brewed at Spencer's house. He made a brown ale with brown sugar and I made a Texas bock with a recipe from Austin Homebrew Supply.
This was the first time I used my jet burner propane cooker (now sold as the Outdoor Gourmet Wok Package from Academy). It sounds like a jet engine during take-off so it was aptly named. But it does boil the pot pretty quickly.
I had a little trouble getting used to the power of the jet burner so I ended up with a few boil overs.
Notes:
Style: Bock
Fermentation & Aging Time: Appx 3 months (with several temperature changes along the way)
Batch Size: 5 gallons
ABV: 4.5%
Update 9/22/12
I racked into a secondary today. I let it go a little long in the primary, mostly because the 7 gallon bucket was in the refrigerator at 55 degrees and it was out of sight, out of mind. It was a beautiful dark, golden brown. A little carbonation was floating to the surface as I stoppered the glass carboy. Just four more weeks in the refrigerator at 40 degrees and it's ready to keg.
Updated 10/13/12
I kegged the bock. The sample I took tasted great. Final gravity shows 4.5% ABV.
Updated 10/19/12
Poured the first glass tonight. Malty sweet, light carbonation. Not bad if I say so myself.
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