Weger Brothers American Bock 1909

Mill the grains, keeping the caramel and Carafa III malt separate from the pale. Conduct a cereal mash: Combine the grits and caramel and Carafa III malts, mash in at about 152°F (67°C), and rest 15 minutes (this is a good time to start the infusion mash); then bring the cereal mash to a boil, and boil for 30 minutes. For the infusion mash: Combine the six-row and flaked wheat and mash those in at 145°F (63°C) and hold there. After boiling the cereal mash, combine the two mashes to bring the temperature of the total mash to about 160°F (71°C)—add boiling water, if necessary, to raise the temperature, but don’t worry if you overshoot the temperature. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and lauter as necessary to obtain 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil 90 minutes, adding hops according to the schedule. Chill to about 48°F (9°C), aerate well, and pitch plenty of healthy yeast. Ferment at about 50°F (10°C) for about 2 weeks, or until terminal gravity is reached. When it nearly reaches terminal gravity, raise the temperature to 57°F (14°C) for 1 day for a diacetyl rest. Then cool by about 2°F (1°C) per day until you reach lagering temperature, about 32°F (0°C). Lager for 4–6 weeks, then package and carbonate.