DetailsOur recipe is a traditional rich, malty brown German lager of 6.5+% alcohol by volume that is traditionally brewed in Winter for consumption in spring.
Ingredients: 9 lbs. Domestic 2-Row barley, 3.5 lbs. Bonlander Munich, 8 oz. Carapils®, 12 oz. Caramel 40L, 3 oz. of hops, priming sugar, and yeast.
- Details & Instructions
4.5 / 5.06 ReviewsDelicious beer, use the liquid yeastI prefer the liquid yeast (White Labs German Lagger) to the dry yeast. It comes out cleaner. For this beer you really should make a starter, a big one too. I laggered it for 10 weeks, and it was delicious. Nice and malty.November 24, 2012My first true lager brewI brewed this wih a neighbor as our first true lager. Followed the directions to the letter, layered for about 8 weeks, then bottled. It turned out fantastic. I little sweet, nice bitterness, and smooth as glass. Now I'm ready to get some more lagers ready for summer!December 26, 2013Excellent ValueA delicious beer slightly on the malty side. A kit that I will buy again.September 25, 2011Malty taste and decent ABV!!Just kegged this German Bock today after 6 weeks of lagering...(give me a break, I'm not a patient person!!!) I must admit that this is my second attempt at brewing a lager and the first did not turn out well at all!! It was actually the first batch of beer I have dumped! Lessons were learned and I tried again, this time with the German Bock. I made a 3 Liter starter and fermentation went without a hitch. I let it sit at room temperature for a little over 24 hours for the Diacetyl rest and then lagered at 40 degrees for 6 weeks. The instructions stated anywhere from 3 to 12 weeks lagering was recommended so I split it right in half! Force carbonated and had my first taste....It's definitely a malty beer and at 6.7%, it's got a nice buzz factor! I plan on letting it age in the keg for a little while and sampling from time to time to see how this turns out but so far, not bad!! Definitely going to keep trying to brew more lagers (but make sure you have some ales on standby while you're waiting!!!!)March 8, 2012Malty for sureThis is a stronger beer than most kits, and its a lager, so you need a big starter. If you don't have a large enough beaker, make a 1.5L sized starter, put it in the fridge, spill out most of the spent beer, then add in another 1.5 liters, and build up a starter._x000D_I used the Wyeast 2124 yeast, it came out well.December 19, 2012Great Malt FlavorBock is my absolute favorite style and I'm happy to say that this kit delivers! It has a great malt aroma with a nice overall body and profile. I'd definitely make this kit again.April 25, 2013
- Customer Q&A
Browse 1 question Browse 1 question and 1 answerWhere would this beer fall into the 2015 Style Guidelines?BEST ANSWER: I'm not sure what 2015 Style Guidlines are but I brewed a few months ago and it has been on tap for 3 weeks. This kit is pretty true to form. I've had quite a few bocks, including in Germany. My local brew pub has one on tap this week and this is better. The brew pub's is too bitter, probably using Pacific Northwest hops for bittering. Nothing but malted barley and noble hops here. I suggest the Bavarian Lager yeast, though it is scarce this time of year. I've also brewed a Helles and Dopplebock this winter, have harvested this yeast and used with good success.