Click here to print

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


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


  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


©2008-2023 Briess Malt & Ingredients