Barbecue Bob's BBQ and Beer Bash!

BBQ Bob Brews Billy Goat Bartman's Bock!

Miss Claudia has demanded that I do something to lift "da curse" off the Chicago Cubs. No World Series Victory since 1908 and not even an appearance in the Fall Classic since 1945!

Something needs to be done - and I'm just the one to do it and NOW is the perfect time!

Miss Claudia asks you to please brew this beer and distribute it widely to friends and fans alike!
Go Cubbies! Let's score some runs!

To learn a bit more about the Cubs and the dreaded curse - go here:

http://www.wrigleyvillecubs.com/cursecubs.html

BBQ Bob and Miss Claudia

P.S.
Sorry Bartman - but the beer HAD to be made!

Billy Goat Bartman's Bock

Chicago Cub's curse breaker!

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
URL:	http://www.bobsbeerandbbq.com
Beer:	Billy Goat Bartman's Bock		Style:	Doppelbock
Type:	All grain		Size:	5.0 gallons
Color:	76 HCU (~29 SRM)		Bitterness:	29 IBU
OG:	1.096		FG:	1.024
Alcohol:	9.2% v/v (7.3% w/w)
Water:	Tap
Grain:	9 lb. German Pilsner 7 lb. German Munich 1 lb. American crystal 60L 1 lb. Dextrine malt (Cara-Pils) 8 oz. Belgian chocolate
Mash:	70% efficiency
	Mash in @ 152° for 60 minutes, sparge with 170° water
Boil:	90 minutes	SG 1.068	7.0 gallons
	Irish moss @ 15 to go in the boil
Hops:	.75 oz. Northern Brewer (8.0% AA, 60 min.) .5 oz. Hallertauer Mittelfruh (5.0% AA, 30 min.) .25 oz. Hallertauer Mittelfruh (5.0% AA, 15 min.) 1.25 oz. Hallertauer Mittelfruh (5.0% AA, 2 min.)
Yeast:	WLP833 German Bock Lager Yeast From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer. Attenuation: 70-76% Flocculation: Medium Optimum Fermentation Temperature: 48-55°F Alcohol Tolerance: Medium-High
Log:	Primary Fermentation @ 55° For 3 weeks, rack to secondary and drop temp to 50° for an additional 4 weeks or until target FG is met!Lager @ 34°
Carbonation:	Keg and force carbonate
Tasting:	First glass needs to be ready by opening day!!!!

Recipe posted 10/23/06.

The infamous black cat circles Ron Santo in 1969 at Shea Stadium, just before the "Mircale Mets" write another chapter of the Cubs curse.