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Style:    German Bock

Sugars:

Amount Type
3 lbs. Amber Malt Extract
5 lbs Dark Malt Extract
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1 1/2 lb. Pilsner Malt
1 lb Munich Malt
1 lb Dark Crystal Malt (60L)

Hops:

Amount Type
1 1/2 oz Hallertauer (bittering)
1 oz Hallertauer (flavoring)
1/2 oz Hallertauer (finishing)

Yeast:   Superior dry lager yeast, or Wyeast # 1007, 1338, 2206 or 2308, or White Labs WLP011, 029, 830, or 833
Yeast nutrient (optional)
Starting Gravity: 1.066
Ending Gravity: 1.016
1/4 tsp Calcium Chloride
1/4 tsp Burton Water Salt

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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Style:    Double Bock

Sugars:

Amount Type
4 lbs. Amber Malt Extract
6 lbs. Dark Malt Extract
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
2 lb. Munich Malt
1 lb Dark Crystal Malt (60l)

Hops:

Amount Type
3/4 oz Northern Brewers (bittering)
1 oz Hallertauer (flavoring)
1 oz Hallertauer (finishing)

Yeast:   Superior dry lager or Coopers dry ale yeast, or Wyeast # 1007, 1338, 1056, 2206 or 2308, or White Labs WLP001, 810, 830, 838 or 833
Starting Gravity: 1.082
Ending Gravity: 1.020
1/4 tsp. Burton Water Salts
1/4 tsp Calcium Chloride

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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Style:    A Texan's Bock

Sugars:

Amount Type
4 lbs. Amber Malt Extract
5 lbs. Dark Malt Extract
2 lbs Corn Sugar
7/8 cup Corn Sugar (priming)

Grains:

Amount Type
1/2 lb. Pilsner Malt
1/2 lb Cara-Viena Malt
1 lb Dark Crystal Malt (60-115L)

Hops:

Amount Type
2 1/2 oz Cascade (bittering)
1 oz Cascade (flavoring)
1 oz Cascade (finishing)

Yeast:   Superior dry Lager yeast, or Wyeast # 1007, 1338, 1056, 2112, 2206 or 2308, or White Labs WLP001, 011, 029, 810, 830 or 833
Starting Gravity: 1.089
Ending Gravity: 1.022
1/4 tsp. Burton Water Salts
1/4 tsp Calcium Chloride

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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Style:    May Bock

Sugars:

Amount Type
4 lbs. Amber Malt Extract
4 lbs. Dark Malt Extract
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1 lb. Pilsner Malt
1 lb Munich Malt
1 lb Crystal Malt (60L)

Hops:

Amount Type
3/4 oz Northern Brewers (bittering)
1 oz Hallertauer (flavoring)
1 oz Hallertauer (finishing)

Yeast:   Superior dry Lager yeast, or Wyeast # 1007, 1338, 2206 or 2308, or White Labs WLP011, 029, 810, 830 or 833
Starting Gravity: 1.066
Ending Gravity: 1.016
1/4 tsp. Burton Water Salts
1/4 tsp Calcium Chloride

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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Style:    Munich Helles

Sugars:

Amount Type
4 1/2 lbs. Amber Malt Extract
2 lbs. Pale Malt Extract
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1 1/2 lbs. Pilsner Malt
1 lb Munich Malt
1/2 lb Light Crystal Malt (10L Max)

Hops:

Amount Type
2 oz Willamettes (bittering)
1 oz Hallertauer (flavoring)
1/2 oz Hallertauer (finishing)

Yeast:   dry Lager yeast, or Wyeast # 1007, 1056 or 1338, or White Labs WLP011, 029, 810 or 830
Starting Gravity: 1.053
Ending Gravity: 1.013

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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