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  • Munich Madness Bock

    Steeping caramel and chocolate malts adds just the right touch of deep flavor to this rich and malty traditional German lager.

    Type: Lager

    Style: Bock

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Munich LME Extract, LME
    1.5 lbs CBW® Pilsen Light DME Extract, DME
    1 lb Caramel Malt 90L Caramel, Crystal
    2 lbs Dark Chocolate Malt Roasted, Chocolate
    1 oz Hallertau Hops Boil 45 minutes
    1 tsp Irish Moss Boil 15 minutes
    1 vial WLP833 German Bock Lager Yeast


    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 30 minutes
    3. Add extract
    4. Bring to a boil
    5. Add bittering hops and continue to boil
    6. Add Irish Moss as indicated
    7. Remove from heat
    8. Cool to 55-60ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast

    Primary Fermentation: 3 weeks at 55ºF

    Secondary Fermentation: 4 weeks at 35ºF

    Fermentation Notes:

    Original Gravity: 1.068

    Final Gravity: 1.018

    Alcohol by Weight: 5.3%

    Alcohol by Volume: 6.6%

    IBU: 24

    Color: 41 SRM