Traditional Bock – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
9.00 pounds German Light Munich Malt 65.5%
3.00 pounds German Pilsen Malt (2-Row) 21.8%
0.50 pounds Crystal Malt 120L 3.6%
0.50 pounds German CaraMunich Malt III 3.6%
0.50 pounds German Melanoidin Malt 3.6%
0.25 pounds British Dark Crystal Malt 1.8%
13.75 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1 tbsp. PH Stabilizer 60 minutes
1 tsp. Irish Moss 15 minutes

Hops

Amount Hop Time AA
0.50 ounces Magnum 60 min 13.0%
0.50 ounces Tettnanger 15 min 4.5%
1.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
German Bock Lager (WLP833) White Labs Liquid 35 ml

Procedure

  • Single infusion mash at 155° for 60 minutes
  • Boil time: 90 minutes
  • Cool to below 60 degrees and pitch yeast

Fermentation and Aging

Primary:
7 days @ 50° F
Secondary:
2 days @ 60° F
Lager:
35 days @ 34° F