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Beer Style: Bock
Recipe Type: all-grain
Yield: 5 gallons
Bock is a German style lager ranging from very light to very dark, and is typically very high in alcohol. It is a malty beer with little hop aroma, and low to no fruity esters. This recipe is adapted from 'Prost Bock' from the American Homebrewers Association website. The recipe calls for Munich I & II and Carafa malts. The most significant difference between the two types of Munich malts is one is darker than the other. However, Munich Millet Malt comes in at 7 Lovibond which is almost a perfect compromise between the two types. We did have to increase the grain bill by 35% to just barely get to the minimal OG of this beer style. The other malt is the Cafara which is usually substituted with a chocolate style malt, so we will be using the Chocolate Millet Malt. Tradition Hops are used, which can be substituted with Hallertau hops. Lastly, the original recipe uses a German bock lager yeast, of course. We think the best dry yeast substitute may be the SafLager W34/70. The SafLager S-23 may give a more fruity and less malty finish to the beer.
- 16.5 LBS Munich Millet Malt
- 1.55 OZ Chocolate Millet Malt
- 1.05 OZ Tradition or Hallertau Hops
- SafLager W34/70 Yeast
Additional InstructionsPrimary Ferment: 14 days
Secondary Ferment: 6 - 8 weeks
Beer ProfileOriginal Gravity: 1.063
Final Gravity: 1.016
Alcohol by Vol: 6.2%
Color SRM: 13.4
Bitterness IBU: 20.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
Note 120 minute boil; use appropriate amount of pre-boil wort to account for evaporation during boil (about 7.5 gallons).
0.75 OZ Tradition or Hallertau Hops @ 75 min
0.3 OZ Tradition or Hallertau Hops @ 40 min
SafLager W34/70 Yeast recommended; ferment at 50F to terminal gravity and rack into a clean and sanitized carboy. Lager at 34F for 6–8 weeks. Prime and bottle, and allow to sit at 65F for two weeks before drinking.