Click here to print

Ziegegeist Bock

This haunting black bock is fashioned after traditional bock recipes with the addition of bitterless black malt; crafted to impart large amounts of color with a clean dark roasted character.

Type: Lager

Style: Bock

Batch Size: 5 gallons

Recipe Type: All grain

Recipe Contributed By: Briess Technical Services Team


Quantity Ingredient Comment Malt Style
7.5 lbs Brewers Malt Base
3 lbs BonlanderĀ® Munich Malt Kilned, Munich
3 lbs Aromatic Munich Malt Kilned, Munich
0.25 lb Blackprinz® Malt Bitterless, Black
0.25 lb Caramel Malt 120L Caramel, Crystal
1 oz Perle Hops (8% AA) Boil 60 minutes
2 vials WLP833 German Bock Lager Yeast
1 capsule Servomyces Yeast Nutrient Boil 10 minutes


  1. Mash grains at 154-156ºF for 45 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Add bittering hops
  5. Bring to a boil
  6. Add Servomyces as indicated
  7. Remove from heat
  8. Cool to 52ºF
  9. Oxygenate at pitch yeast

Primary Fermentation: 14-21 days at 52ºF, allow to warm to 60ºF for 2 days

Secondary Fermentation: Lager 2-3 months

Fermentation Notes: Bottle condition with 0.25 vial WLP833 German Bock Lager Yeast with conditioning sugar

Original Gravity: 1.067

Final Gravity: 1.017

Alcohol by Weight: 5.3%

Alcohol by Volume: 6.6%

IBU: 21

Color: 38 SRM


©2008-2024 Briess Malt & Ingredients