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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


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