A Bock is an often overlooked winter beer, but it is a great lager option for colder weather!
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Recipe for 5 gallons, your efficiency may vary:
“Johann Sebastian Bock”
6.8% ABV 20 IBU
7 lb Weyermann Dark Munich Malt (50.9%)
4 lb Weyermann Light Munich Malt (29.1%)
2 lb Weyermann Pilsner Malt (14.5%)
0.5 lb Weyermann Caramunich I (3.6%)
0.25 lb Weyermann Dehusked Carafa II (1.8%)
Single Infusion Mash at 152 F (68 C) for 60 min
Water (ppm): Ca: 44, Mg: 10, Na: 44, SO4: 57, Cl: 104, HCO3: 47
Add 1g Gypsum, 3g Epsom, 2g NaCl, 4g CaCl and 2g Baking Soda to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid if needed.
120 minute boil
90 min – Add 0.5 oz (14g) Magnum (13.1% AA)
OG: 1.068
Yeast: Wyeast 2206 Bavarian Lager (2nd Generation)
Ferment under pressure at 72 F (22 C) for 7-10 days.
FG: 1.018
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0:00 Intro and Welcome
0:33 Style Description and Approach
2:50 Recipe
6:10 Brew day
8:24 Fermentation Plan
13:39 Fermentation Follow-Up
15:05 Pour and Tasting Notes
19:28 Potential Improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.
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Music provided by Epidemic Sound
#bock #german #lager #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain
