Rich German Bock

I brewed this in 2008. After lagering for a month in a deep freeze, it still came out a bit sweet for me as compared to a typical boch. Still, I give it 5 stars since I think it was during my early days of brewing. I think it got better after a few extra weeks as I drained the keg.

This was my first attempt at homebrewed beer. It came out beyond my wildest expectations. Several people said it was the best amber/dark beer they had ever tasted; and even one who doesn't like dark beers said it was pretty darn good. Directions were right on with OG and FG as listed. Final ABV came out at 6.6% with temperature corrected hydrometer readings. Primary (10 days) and Secondary (11 days) with temperatures held between 50-55 degrees; dry S-23 yeast. Tried first bottle after 1 week; carbonation was a little weak and was slightly sweet. The second week it was better; and by the third it is excellent. WILL DO AGAIN !!! (I was worried the whole time it was making; because of horror stories from 2 or 3 guys about "Homebrew That Was Undrinkable".) Everyone is impressed !

After making wines for a couple of years with homemade recipes, I decided to give beer brewing a shot. IF I had read the instructions better I probably would have postponed this recipe until at least fall(Texas summer is tough to find ANYWHERE that is 60-65 degrees) Luckily I had a spare fridge that worked out perfectly for
the job. I rushed it, took all the minimum times (with exception of boil), and had an awful time keeping temps right. Today I opened my first bottle and I'm amazed, excellent carbonation, color and taste. Only now, all the people that kept saying "I want a taste" are waiting, and I am suddenly feeling very stingy :) only have 36 bottles...... They deserve to be savored after all that wait LOL

Probably made about 25 batches over the last couple years and this was my first attempt at a lager. I don't yet have a special homebrewing fridge so I had to wait until fall/winter for my garage temp to reach lager temps. Overall, it was the best homebrew batch that i've made. Very smooth, malty, and delicious. Will brew this one again this fall, but I'll probably try adding cocoa nibs to the secondary.

Used the Wyeast option and fermented at 50F for 3 weeks, lagered for a month at 35F

A tad on the sweet side but I really like the maltiness of this beer. The hop balance seems right on. I don't think I would change anything if I do this recipe again.

This is a rich full beer- everyone likes it that has tried it. I have a fridge that I use only to ferment beers, since I live in the deep south and I use a temp control that I bought from Midwest. I left it in the secondary for about 12 weeks(42f), then bottled and let it carbonate and age for about 4 weeks, partly at room temp to get carbonation started -then back in the fridge. It gets better every time I open a bottle.

I'm Bavarian and I'm picky. This beer fits the bill and impressed the relatives (a hard thing to do, because I come from a long line of picky people). I will now try the Doppelbock to see how that measures up. PROSIT!

The kit turned out a phenomenal beer. It took a LONG time to finish but maybe that made it better. I liked this as good if not better as any bock I've ever bought at the store.

Give this one extra time to lagger, don't go drinking it too soon.
A malty beer for sure.

This was my first lager, and it turned out very well after about 3 months from start to finish at about 45 degrees. It is rich,malty, high proof and it sits very well on the palette. Incredibly smooth and fulfilling. Highly reccomended for darker beer lovers. Low bitterness, high malt taste.