- Recipe Type
- All Grain
- Yeast
- White labs German Bock
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.070
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- Primary Fermentation (# of Days & Temp)
- 14 days
- Tasting Notes
- Good summer brew very refreshing
Steep with 3 gals of water at 155 degrees for 20 mins:
- 1 lbs Dextra Pils
- 1 lbs American 2 row
- 1/2 lbs Caramel 20 L
Strain and sparge with 3 gals of water at 170 degrees
Bring to boil then turn off heat. Add 8 lbs of Golden light liquid Extract.
Bring back to boil and add 2 oz Perle Hops (60 mins)
15 mins left in boil add 1.5 oz Hersbrucker hops and wort chiller
5 mins left add:
- 1 oz dried lemon peel
- .5 oz crushed coriander seed
- .25 oz Dried Ginger Root
1 min left add .5 oz Hersbrucker hops
Cool wort below 80 degrees and aerate then pitch yeast. Let rest 1 day at room temp then bring down temp to 52 degrees for 12-14 days. Then Dactyl rest for 2 days. Rack to secondary bring down to 40 degrees for 20 days then 35 degrees for 10 days. Keg it and drink in 2 days
- 1 lbs Dextra Pils
- 1 lbs American 2 row
- 1/2 lbs Caramel 20 L
Strain and sparge with 3 gals of water at 170 degrees
Bring to boil then turn off heat. Add 8 lbs of Golden light liquid Extract.
Bring back to boil and add 2 oz Perle Hops (60 mins)
15 mins left in boil add 1.5 oz Hersbrucker hops and wort chiller
5 mins left add:
- 1 oz dried lemon peel
- .5 oz crushed coriander seed
- .25 oz Dried Ginger Root
1 min left add .5 oz Hersbrucker hops
Cool wort below 80 degrees and aerate then pitch yeast. Let rest 1 day at room temp then bring down temp to 52 degrees for 12-14 days. Then Dactyl rest for 2 days. Rack to secondary bring down to 40 degrees for 20 days then 35 degrees for 10 days. Keg it and drink in 2 days
