Back to SearchTraditional Bock
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Beer Style: Bock
Recipe Type: all-grain
Yield: 5 gallons
Description:
Adapted from a classic German Bock, this recipe translates a malt-forward lager style into a rewarding gluten-free homebrew. Munich millet malt provides rich, bready depth, while chocolate millet malt replaces traditional dark malts for smooth color and roast without bitterness. Lightly hopped with noble-style hops and fermented with a clean lager yeast, this gluten-free Bock showcases how bold, high-gravity lager styles can be successfully brewed without gluten.
Ingredients:
- 16.5 LBS Munich Millet Malt
- 1.55 OZ Chocolate Roasted Vienna Millet Malt
- 1.05 OZ Tradition or Hallertau Hops
- SafLager W34/70 Yeast
Additional Instructions
Primary Ferment: 14 daysSecondary Ferment: 6 - 8 weeks
Beer Profile
Original Gravity: 1.063Final Gravity: 1.016
Alcohol by Vol: 6.2%
Color SRM: 13.4
Bitterness IBU: 20.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4 F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
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.