Sommerbock (2025)
German Export Bock Lager
A light bock lager, perfect for a summer day in the sun.
Ingredients
Malts
7.5 lbs 2 Row Pilsner Malt
3.5 lbs Vienna Malt
1 lb Munich Malt
0.5 lb Melanoiden Malt
0.5 lb Cara-Pils/Dextrine
Hops
4 oz Hallertauer Mittelfrüh hops (3.1% AA)
Yeast
1 package WLP833 German Bock Lager Yeast
Other
15 drops FermCap
0.5 tsp Yeast Nutrient
1 tablet Whilfloc
1 Campden Tablet (water additive)
Brewing Instructions
1. Add 6 gallons of water to the kettle and add 1 Campden Tablet
2. Heat 6 gallons of strike water to 159°F
3. Add 6 gallons of water to the mash tun
4. Add all grains to the mash tun and confirm mash temperature of 149°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 7 drops of FermCap to reduce foaming
10. At 0 minutes, add 1.0 oz Hallertauer Mittelfrüh hops
11. At 30 minutes, add 1.0 oz Hallertauer Mittelfrüh hops
12. At 50 minutes, add 1 tablet Whirlfloc
13. At 50 minutes, add 0.5 tsp of yeast nutrient
14. At 50 minutes, add 2 oz Hallertauer Mittelfrüh hops
15. At 60 minutes, chil the wort to 68°F
16. Shake fermenter to aerate wort
17. Move wort to primary fermenter
18. Pitch yeast
19. Ferment at 52°F for 7 days
20. Ferment at 65°F for 4 days
21. Ferment at 52°F for 4 days
22. Lower temp by -4°F daily to reach 34°F over 7 days
23. Condition at 34°F for 14 days
24. Move to keg and carbonate
Yeast Starter
1. Add 2.5L of water to Ehrlenmeyer Flask
2. Add 8 oz Extra Light Dry Malt Extract
3. Begin boil
4. Add 2 drops FermCap to reduce foaming as needed
5. At 10 minutes, chill wort to 72°F
6. Add stir bar to wort
7. Pitch yeast
8. Place on stir plate
9. Allow yeast to multiply for 36 hours
10. Chill to 36°F for 12 hours