Bock beer is a type of strong, malty lager that originated in Einbeck, Germany in the 14th century. Today, it is still enjoyed by beer lovers around the world, and making your own Traditional Bock beer Recipe at home is a rewarding experience for any homebrewer. This recipe features a rich blend of pale malt, Munich malt, Carapils malt, and Special B malt, along with Northern Brewer and Tettnang hops for a balanced bitterness. With a fermentation time of 28 days, this beer has an estimated ABV of 6.5%, making it perfect for sipping on a cold winter’s night.
- 1 Mash tun
- 1 Brew kettle
- 1 Fermentation vessel (e.g. carboy or plastic fermenter)
- 1 Airlock and stopper
- 1 Hydrometer and test jar
- 1 Thermometer (preferably with a range of at least 0-100°C/32-212°F)
- 1 Immersion chiller or other means of cooling the wort
- 1 Auto-siphon or racking cane with tubing
- 1 Bottling bucket
- 1 Bottles (preferably amber or brown glass)
- 1 Bottle capper
- 1 Sanitizer (e.g. Star San or iodophor)
For the Mash – Liquor 19 Litres (33 Pints) – Mash Time 1 hr – Temperature 65°C (149°F)
- 6 lb Pale malt Quantity 2.75 kg
- 6 lb Munich malt Quantity 2.75 kg
- 1 lb Carapils malt Quantity 550 g
- 12 oz Special B malt Quantity 350 g
For the Boil – 27 Litres (47 1/2 Pints) – Boil Time 1 hr – 15 mins
- 3/4 oz Northern Brewer 8% When to add – At start of boil (IBU 18.9)
- 1/3 oz Tettnang 4.5% When to add – For last 30 mins of boil (IBU 3.2)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 12°C (54°F) Conditioning 4 weeks at 3°C (37°F)
- 1 White Labs WLP820 Oktoberfest Yeast
- Heat the liquor for the mash to 65°C (149°F).
- Add the Pale malt, Munich malt, Carapils malt, and Special B malt to the mash tun.
- Pour the heated liquor over the grains in the mash tun, and stir well to combine.
- Mash the grains for 1 hour at 65°C (149°F).
- After the mash, sparge the grains with hot water at 75°C (167°F) to extract as much sugar as possible from the grains.
- Collect the wort in a brew kettle, and bring it to a boil.
- Add 3/4 oz of Northern Brewer 8% hops to the kettle at the start of the boil, and boil for 1 hour.
- Add 1/3 oz of Tettnang 4.5% hops to the kettle for the last 30 minutes of the boil.
- Add 1 tsp of Protofloc to the kettle for the last 15 minutes of the boil.
- After the boil, chill the wort to 12°C (54°F).
- Transfer the cooled wort to a fermentation vessel, and pitch the White Labs WLP820 Oktoberfest Yeast.
- Ferment the beer at 12°C (54°F) for approximately 28 days.
- After fermentation, transfer the beer to a conditioning vessel, and condition it for 4 weeks at 3°C (37°F).
- After conditioning, the beer is ready to drink. Enjoy your Traditional Bock!
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||5 Weeks||6.5%||22 IBU||29.1 EBC|
Rich and Malty Flavor
This Traditional Bock beer recipe features a rich blend of pale malt, Munich malt, Carapils malt, and Special B malt, which combine to create a complex, malty flavor profile that is sure to satisfy.
Northern Brewer and Tettnang hops provide a balanced bitterness to this recipe, with Northern Brewer added at the beginning of the boil and Tettnang added for the last 30 minutes. The result is a beer that is not too sweet or too bitter, but perfectly balanced.
With an estimated ABV of 6.5%, this Traditional Bock beer recipe packs a punch. It’s perfect for sipping on a cold winter’s night or sharing with friends at a special occasion.
Brewing your own beer is a satisfying and rewarding experience, and this Traditional Bock beer recipe is no exception. With just a few key pieces of equipment and some quality ingredients, you can create a delicious beer that is sure to impress.
Bock beer has been brewed for centuries and has stood the test of time. By brewing your own Traditional Bock beer, you’re not only carrying on this time-honored tradition, but also creating a beer that is uniquely your own.
FAQ on Making this Traditional Bock Beer Recipe
What is the origin of Traditional Bock beer?
Traditional Bock beer was first brewed in Einbeck, Germany in the 1300s, and later adapted by brewers in Munich.
What are the key ingredients in this Traditional Bock beer recipe?
The key ingredients in this Traditional Bock beer recipe are pale malt, Munich malt, Carapils malt, Special B malt, Northern Brewer hops, Tettnang hops, Protofloc, and White Labs WLP820 Oktoberfest Yeast.
What type of yeast is recommended for this Traditional Bock beer recipe?
White Labs WLP820 Oktoberfest Yeast is recommended for this Traditional Bock beer recipe.
How does the Carapils malt contribute to the flavor profile of this Traditional Bock beer?
Carapils malt contributes to the flavor profile of this Traditional Bock beer by adding body and improving head retention.
How long does it take to make this Traditional Bock beer?
It takes approximately 28 days and 2 hours to make this Traditional Bock beer.
What equipment is required to make this Traditional Bock beer?
The equipment required to make this Traditional Bock beer includes a large brew kettle, a mash tun, a fermenter, a thermometer, a hydrometer, and various other accessories.
What is the boil time for this Traditional Bock beer recipe?
The boil time for this Traditional Bock beer recipe is 1 hour and 15 minutes.