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Recipe: Mönchsambacher Weihnachts-Bock
Stefan Zehendner at Brauerei Zehendner shares a recipe for this strong, seasonal bock that he releases every December. As with his Maibock, the target is a full-flavored yet addictively drinkable strong lager with deep, bready malt flavor and surprising bitterness, complemented by herbal-minty Perle hop flavors.
Stefan Zehendner at Brauerei Zehendner shares a recipe for this strong, seasonal bock that he releases every December. As with his Maibock, the target is a full-flavored yet addictively drinkable strong lager with deep, bready malt flavor and surprising bitterness, complemented by herbal-minty Perle hop flavors. <a href="https://beerandbrewing.com/recipe-monchsambacher-weihnachts-bock/">Continue reading.</a>
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.073
FG: 1.014
IBUs: 7.8%
ABV: 48
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.073
FG: 1.014
IBUs: 7.8%
ABV: 48
[PAYWALL]
MALT/GRAIN BILL
13.6 lb (6.2 kg) German pilsner
HOPS SCHEDULE
0.67 oz (19 g) Perle at 115 minutes [23 IBUs]
0.67 oz (19 g) Perle at 55 minutes [21 IBUs]
0.67 oz (19 g) Perle at whirlpool [4 IBUs]
YEAST
Fermentis SafLager W-34/70 or similar
DIRECTIONS
Mill the grains and mash at 113°F (45°C) for 10 minutes; raise to 126°F (52°C), rest briefly; then raise to 144°F (62°C) and do a decoction step. Remove about one-third of the mash and heat it to 162°F (72°) for 15 minutes, then bring it to a boil for 5 minutes. Re-combine the decoction with the main mash, bringing it to about 162°F (72°C); rest 20 minutes, then raise to 172°F (78°C) for mash out. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort, depending on your evaporation rate. Boil for 115 minutes, adding hops according to the schedule. After the boil, chill to about 46°F (8°C), aerate well, and pitch plenty of healthy yeast. Ferment patiently at 48°F (9°C) until complete and gravity has stabilized. Rack to secondary, crash to about 37°F (3°C), and lager for at least 12 weeks.
