Herbstbock (2025)
German Bock Lager
A dark bock lager for the late summer/fall. A bigger brother to Sommerbock.
Ingredients
Malts
2 lbs German Pilsner Malt
9 lbs Vienna Malt
4 lb Munich Malt
1 lb Melanoiden Malt
4 oz Carapils/Dextrine
2 oz Carafa II
2 oz Carafa III
Hops
4 oz Hallertauer Mittelfrüh hops (3.1% AA)
Yeast
1 yeast cake WLP833 German Bock Lager Yeast
Other
15 drops FermCap
2 tbsp BSG Fermax Yeast Nutrient
1 tablet Whilfloc
1 Campden Tablet (water additive)
Brewing Instructions
1. Add 6.5 gallons of water to the kettle and add 1 Campden Tablet
2. Heat 6.5 gallons of strike water to 158°F
3. Add 6.5 gallons of water to the mash tun
4. Add all grains to the mash tun and confirm mash temperature of 150°F
5. Steep grains for 60 minutes
6. While steeping grains, heat 4 gallons of water for lautering to 170 °F
7. Fly spage until wort volume of 7.4 gallons is reached
8. Begin boil and wait for hot break
9. At 0 minutes, add 15 drops of FermCap to reduce foaming
10. At 0 minutes, add 2 oz Hallertauer Mittelfrüh hops
11. At 50 minutes, add 1 tablet Whirlfloc
12. At 50 minutes, add 2 tbsp of yeast nutrient
13. At 50 minutes, add 2 oz Hallertauer Mittelfrüh hops
14. At 60 minutes, chil the wort to 68°F
15. Shake fermenter to aerate wort
16. Move wort to primary fermenter
17. Pitch yeast
18. Ferment at 58°F for 4 days
19. Ferment at 65°F for 2 days
20. Ferment at 52°F for 4 days
21. Lower temp by -3°F daily to reach 34°F over 7 days
22. Condition at 34°F for 14 days
23. Move to keg and carbonate
Yeast Starter
1. None - Pitch onto yeast cake from Sommerbock