Light German Bock (23 Litres)
The name for this recipe may be a little misleading as this beer is lighter in colour than the traditional German Bock but it is certainly not light in alcohol content (approx 7.2% ABV). This lager requires some patience from the brewer due to extended fermentation and conditioning periods. The end result is an aromatic, full bodied, highly flavoured, malty lager with real punch!
- 3.4kg Thomas Coopers Heritage Lager (2 x 1.7kg)
- 1kg Light Dry Malt (2 x 500g)
- Dextrose Corn Sugar or Carbonation Drops
- Colour: Gold
- Body: Heavy
- Bitterness: Medium/High
- Approx. Alcohol Level: 6.3% ABV
- Naturally Carbonated: Natural
STEP 1: Mix
Dissolve Heritage Lager and Light Dry Malt in 3 litres of hot water. Fill fermenter with cool water to the 23 litre mark and stir. Sprinkle the contents of both supplied yeast sachets over the wort surface and fit the lid. Initial temperature upon pitching yeast may be 21C, allow temperature to drop over the course of fermentation to the range of 15C-18C if possible. Note: Fermentation may take more than two weeks. This recipe is not recommended with the open fermentation method
STEP 2: Brew
Strong Beers are made from High Gravity Brews. The yeast may have difficulty in fully fermenting a High Gravity Brew. A few ways we can encourage a strong fermentation process: • Stir vigorously prior to pitching yeast • Add and extra yeast sachet and/or • Make a yeast starter. To avoid the risk of over carbonation - glass bottles may explode. Only bottle your brew when the fermentation process is complete. Fermentation is complete when the density of the brew remains constant over 2 days. We recommend the use of a hydrometer to check the specific gravity (density) of your brew.
STEP 3: Bottle
Bottle when specific gravity has reached 1.014 (or two readings the same over 24 hours). Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place. We recommend the use of PET bottles or reusable glass bottles designed for storing beer. For information about kegging, see the FAQ section.
Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon). Store the bottles out of direct sunlight at 18C or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks. Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavour, reduce the size of the bubbles and make the yeast sediment more compacted.
STEP 4: Enjoy!
Naturally conditioned Strong Brews, being higher in alcohol and fuller of body, benefit from extended conditioning at or above 18C. You may choose to serve it cloudy or bright. Try one less chilled to get the benefits of the extra aromas and flavour. Remember these brews are very high in alcohol and are not intended to be consumed as a session beer.
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