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  • Ziegegeist Bock


    This haunting black bock is fashioned after traditional bock recipes with the addition of bitterless black malt; crafted to impart large amounts of color with a clean dark roasted character.


    Type: Lager

    Style: Bock

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    7.5 lbs Brewers Malt Base
    3 lbs BonlanderĀ® Munich Malt Kilned, Munich
    3 lbs Aromatic Munich Malt Kilned, Munich
    0.25 lb Blackprinz® Malt Bitterless, Black
    0.25 lb Caramel Malt 120L Caramel, Crystal
    1 oz Perle Hops (8% AA) Boil 60 minutes
    2 vials WLP833 German Bock Lager Yeast
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes

    Procedures

    1. Mash grains at 154-156ºF for 45 minutes
    2. Heat to 170ºF
    3. Lauter
    4. Add bittering hops
    5. Bring to a boil
    6. Add Servomyces as indicated
    7. Remove from heat
    8. Cool to 52ºF
    9. Oxygenate at pitch yeast

    Primary Fermentation: 14-21 days at 52ºF, allow to warm to 60ºF for 2 days

    Secondary Fermentation: Lager 2-3 months

    Fermentation Notes: Bottle condition with 0.25 vial WLP833 German Bock Lager Yeast with conditioning sugar

    Original Gravity: 1.067

    Final Gravity: 1.017

    Alcohol by Weight: 5.3%

    Alcohol by Volume: 6.6%

    IBU: 21

    Color: 38 SRM

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