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
Ingredients
| 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 |
Procedures
- Mash grains at 154-156ºF for 45 minutes
- Heat to 170ºF
- Lauter
- Add bittering hops
- Bring to a boil
- Add Servomyces as indicated
- Remove from heat
- Cool to 52ºF
- 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
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