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  • Rhein Bock


    Somewhere between the maltiness of Austrian dopplebocks and the high alcohol tolerance of Zurich lager yeast lies the inspiration for Rhein Bock.


    Type: Lager

    Style: Bock

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    9.9 lbs CBW® Pilsen Light LME Extract, LME
    4 lbs Pilsen Malt Base
    3 lbs Aromatic Munich Malt Kilned, Munich
    .5 lb Extra Special Malt Roasted, Biscuit
    .5 lb Caramel Malt 60L Caramel, Crystal
    .25 lb Caramel Malt 120L Caramel, Crystal
    .5 lb Carapils® Malt Dextrine
    1.5 oz Hallertau Tradition Hops (6.0% AA) Boil 60 minutes
    1 oz Hallertau Tradition Hops (6.0% AA) Boil 5 minutes
    2.5 vials WLP885 Zurich lager Yeast 1/2 vial for conditioning
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes

    Procedures

    1. Steep grains in 150-158ºF water for 30 minutes
    2. Remove grains
    3. Bring to a boil
    4. Remove from heat, add liquid extract, and first hop addition
    5. Boil 55 mintues
    6. Add final hop addition
    7. Boil 5 minutes
    8. Cool to 55ºF and oxygenate wort
    9. Pitch 2 vials WLP8885 Zurich Lager Yeast

    Primary Fermentation: 3-4 weeks at 55ºF, allow to wart to 60ºF for 2 days

    Secondary Fermentation: 4 months at 38ºF

    Fermentation Notes: Add 1/2 vial of WLP885 Zurich Lager Yeast for bottle conditioning

    Original Gravity: 1.109

    Final Gravity: 1.028

    Alcohol by Weight: 8.5%

    Alcohol by Volume: 10.6%

    IBU: 22

    Color: 32

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