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Big "Barley" Bock

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Big "Barley" Bock

back to search Back to Search  Style Details 

Beer Style: Traditional Bock (5B)
Recipe Type: partial mash
Yield: 5 US gallons

Traditional Bock

Description:

This is a german Bock. Smooth and malty, but not overpowering. The color is dark, dark brown almost black with a shade of red. The taste is deep but refreshing. Great in cold weather.

Ingredients:

  • 9 lbs. plain amber malt extract syrup. (Boil for 60 min).
  • 1/2 lbs. Crsip Chocolate Malt (steep (150 to 160 F) for 30 min. in 2 gallons of water prior to adding the malt).
  • 1 oz. Tettnang Hops (Boiling hops 60 min).
  • 1 oz. Saaz Hops (Boil last Twenty minutes for flavor).
  • White Labs German Bock Yeast. (Pitched at 70 F. until fermentation starts then dropped to 55 F. to 60 F. for the duration of the fermentation).
  • 3/4 c. corn sugar for bottling.

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 14 days

Beer Profile

Original Gravity: 1.084
Final Gravity: 1.066
Alcohol by Vol: 2.35%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

See Ingredients for boiling and yeast pitching times.I performed a secondary fermentation to lager this beer. Transerfer wort to secondary carboy, set airlock and drop temperature below 44 F. Place carboy in an area of total darkness for an additonal 14 days. Bottle beer and let it age in the bottle for 18 days. Open and enjoy.

Source:

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