. Since the chance comes all to seldom nowadays and to make life as difficult as possible for myself (something I seem to be pretty good at 
) I decided to do two different beers from the same mash. I've seen this type of thing done with English beers before but never with the German ones so why not? The grist was 55% wheat malt, 35% Pilsner malt & 10% Munich malt.From the first runnings I drew off enough wort for 5 litres @ 1.080 (actually 4 and a bit litres of wort + some water to make the OG). The results of steeping some crystal malt (~3.5%) and chocolate malt (~1.5%) were added to give it the bock sweet roastyness and colour. 60 minute boil with Hallertauer to estimated 22 IBU.
From second runnings I was able to get 15 litres @ 1.039 which I boiled down for 1.5 hours to 1.044 with Hallertauer again to 13 IBU. Slightly lower gravity than expected but near as damn it.
Both batches were pitched with 3/4 litre starters of Wyeast 3068 and to say they are currently fermenting would be a bit of an understatement
. Unbelieveably there were no hitches or problems in the whole day even though I had two toddlers running around my legs for most it. Now just have to wait to see if it was worth doing
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... looks like a great brew 
Maybe some black malt to deepen the colour and flavour?