Bocks
Annihilator Doppelbock
(5 gallon, all-grain)
One humorous tale of bock
tells of a man in old Germany brewing an exceptionally strong beer that was
consumed during the spring and summer. A friend came over to sample the brew and
got so drunk that he fell on his way out the door. Flat on his face, in fact.
Too embarrassed to relate the truth to the gentlemen at the local pub, he blamed
his condition on a kick from a goat. This beer will make you feel the same. A
variety of caramel and roasted grains will lend great depth and interest to the
finished product.
Ingredients:
Step by Step:
Mash grains in 5.5 gal. water
in a single infusion at 150° F for 60 min. Sparge with 170° F water to collect
5.5 gal.
Total boil is 90 min. At start of
boil, add Perle hops. Boil 60 min. and add 0.5 oz. Hallertauer hops. Boil 30
min. more and add 0.5 oz. Hallertauer hops. Chill to 45° F and pitch yeast in a
starter.
Ferment at 45° F for three days.
Raise to 50° F for three days. Raise to 55°. Rack into secondary when gravity
reaches less than 1.020. Cool to 40° F and ferment to 1.008 (about three more
days). Age at 40° F until clear (seven to 14 days). Bottle and prime. Condition
in the bottle as long as desired (30 to 60 days)
Doppelbock
(5 gallons, extract with grain)
Ingredients:
Step by Step:
Start with 5 gal. of water.
Crush grains and steep in water at 150° F for 30 min. Rinse the grain with
enough water to make 5.5 gal.
Total boil is 60 min. Heat to a boil and add Perle hops. Boil 30 min. Add 0.5
oz. Hallertauer hops. Boil 30 min. more and add 0.5 oz. Hallertauer hops. Chill
to 45° F and pitch yeast in a starter.
Follow the fermenting schedule
for the all-grain recipe.
Maibock
(5 gallons, all-grain)
Ingredients:
Step by Step:
Mash grains in 3.8 gal. water
in a single infusion at 150° F for 60 min. Sparge with 170° F water to collect
5.5 gal.
Total boil is 90 min. At start of
boil, add Northern Brewer hops. Boil
60 min. and add Hallertauer hops. Boil 30 min. more and add Saaz hops. Chill to
45° F and pitch yeast in a starter.
Ferment at 45° F for three days.
Raise to 50° F for three days. Raise to 55°. Rack into secondary when gravity
reaches less than 1.020. Cool to 40° F and ferment to 1.008 (about three more
days). Age at 40° F until clear (seven to 14 days). Bottle and prime. Condition
in the bottle as long as desired (30 to 60 days).
Maibock
(5 gallons, extract with grains)
Ingredients:
Step by Step:
Start with 5 gal. of water.
Crush grains and steep in water at 150° F for 30 min. Rinse the grain with
enough water to make 5.5 gal. Total boil is 60 min. Heat to a boil and add Northern
Brewer hops. Boil 30 min. Add Hallertauer hops. Boil 30 min. more and add
Saaz hops. Chill to 45° F and pitch yeast in a starter.
Follow the fermenting schedule
for the all-grain recipe.
Traditional Einbeck Bockbier (Dunkels
Bock)
(5 gallons, all-grain)
Ingredients:
Step by Step:
Mash grains in 4.25 gal. water
in a single infusion at 149° F for 60 min. Sparge with 170° F water to collect
5.5 gal.
Total boil is 90 min. At start of
boil, add Northern Brewer hops. Boil
60 min. and add Brewer’s Gold hops. Boil 30 min. more and add Hallertauer
hops. Chill to 45° F and pitch yeast in a starter.
Ferment at 45° F for three days.
Raise to 50° F for three days. Raise to 55°. Rack into secondary when gravity
reaches less than 1.020. Cool to 40° F and ferment to 1.008 (about three more
days). Age at 40° F until clear (seven to 14 days). Bottle and prime. Condition
in the bottle as long as desired (30 to 60 days).
Einbeck Bockbier
(5 gallons, extract with grains)
Ingredients:
Step by Step:
Start with 5 gal. of water.
Crush grains and steep in water at 150° F for 30 min. Rinse the grain with
enough water to make 5.5 gal. Total boil is 60 min. Heat to a boil and add Northern
Brewer hops. Boil 30 min. Add Brewer’s Gold hops. Boil 30 min. more and
add Hallertauer hops. Chill to 45° F and pitch yeast in a starter.
Follow the fermenting schedule
for the all-grain recipe.
Aventinus Weizenbock
(5 gallons, all-grain)
Ingredients:
Step by Step:
Mash grains in 4.25 gal. water
in a single infusion at 152° F for 60 min. Sparge with 170° F water to collect
5.5 gal.
Total boil is 90 min. At start of
boil, add 1 oz. Hallertauer hops. At end of boil add 0.25 oz. Hallertauer hops.
Chill to 45° F and pitch yeast in a starter.
Ferment at 45° F for three days.
Raise to 50° F for three days. Raise to 55°. Rack into secondary when gravity
reaches less than 1.020. Cool to 40° F and ferment to 1.008 (about three more
days). Age at 40° F until clear (seven to 14 days). Bottle and prime. Condition
in the bottle as long as desired (30 to 60 days).
*Note: To employ a step mash, the
real Aventius employs a rest at 128° F and is stepped up to 152° F with hot
water.
Aventinus Weizenbock
(5 gallons, extract with grains)
Ingredients:
Step by Step:
Start with 5 gal. of water.
Crush grains and steep while heating water for 15 min. Rinse the grain with
enough water to make 5.5 gal. Total boil is 60 min. At start of boil, add 1 oz.
Hallertauer hops. At end of boil add 0.25 oz. Hallertauer hops. Chill to 45° F
and pitch yeast in a starter.
Follow the fermenting schedule
for the all-grain recipe.