Peppercorn Rye-Bock version 2

Extremely proud of my last attempt, I thought I would brew it again. This time, I added 8 ounces of carapils, because I had it in the pantry.

Peppercorn Rye Bock

Brewing Date: Sunday January 13, 2008
Head Brewer: Jeff
ProMash Brewing Session - Recipe Details Printout
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Recipe Specifics
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Anticipated OG: 1.065 Plato: 15.78
Anticipated SRM: 7.8
Anticipated IBU: 23.5
Wort Boil Time: 65 Minutes

Actual OG: 1.064 Plato: 15.58

Alcohol, Est.: 6.76 By Weight 8.52 By Volume - Full Attenuation.
Alcohol, Actual: 5.36 By Weight 6.83 By Volume - Measured Actuals.

Grain/Extract/Sugar

% Amount Name Origin Gravity SRM
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5.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
10.5 1.00 lbs. Flaked Rye America 1.034 2
5.3 0.50 lbs. Munich Malt(2-row) America 1.035 6
68.4 6.50 lbs. Light Liquid Malt Extract 1.035 7
10.5 1.00 lbs. Light Dry Malt Extract 1.046 7

Hops

Amount Name Form Alpha IBU Boil Time
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1.00 oz. Casacade Pellet 4.20 19.9 65 min.
1.00 oz. Liberty Pellet 3.90 3.6 10 min.

Extras

Amount Name Type Time
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2.00 Tsp Peppercorn Melange Spice 2 Min.(boil)
1.00 Tsp Irish Moss Fining 10 Min.(boil)

Yeast
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White Labs WLP029 German Ale/Kolsch

Mash Notes
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I brewed this with the eextract late method. I brought the grains up to 170F in 2.5 gal of water. Then I added 1 pound of DME and 3.5 lbs of liquid extract. I boiled as described. When the boil was over, I added the pepper and the remaining extract.