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
- Steep grains in 150-158ºF water for 30 minutes
- Remove grains
- Bring to a boil
- Remove from heat, add liquid extract, and first hop addition
- Boil 55 mintues
- Add final hop addition
- Boil 5 minutes
- Cool to 55ºF and oxygenate wort
- 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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