Traditional bocks are made with all malt and are
strong, malty, medium- to full-bodied, bottom-fermented beers
with moderate hop bitterness that should increase
proportionately with the starting gravity. Hop flavor should be
low and hop aroma should be very low. Bocks can range in color
from deep copper to dark brown. Fruity esters should be minimal.
Traditionally, bocks were consumed by German monks as a good
source of nutrition and sustenance during their Lenten fast.
1/2 pound crystal malt
1/4 pound black patent malt
1/4 pound Munich malt
8 pounds amber malt extract
2 ounces Hallertauer hops
1-1/2 ounces ground coriander seeds
1 ounce dried orange peel
1 teaspoon Irish moss
Wyeast 2308 Munich lager yeast or Wyeast
2206 Bavarian lager yeast
1 cup corn sugar
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract and 1-1/2 ounces of the hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then the rest of the hops and the
Boil for an additional 15 minutes, then
remove the brew kettle from the heat source, cover it and
drop the temperature of the wort as quickly as possible to
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at 47º-52º F for the first 2 weeks then at 57º-62º F for the
remainder of the fermentation - the longer you allow this
beer to ferment, the better it will be.
Rack the beer to a secondary fermenter and
allow the beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the corn sugar and bottle
and condition as usual again, the longer you allow this beer
to condition, the better it will be.