Ingredients with Measurements:
- 8 lbs Munich malt
- 2 lbs Vienna malt
- 1 lb CaraMunich malt
- 1 oz Magnum hops (60 minutes)
- 1 oz Hallertau hops (10 minutes)
- 1 oz Tettnang hops (5 minutes)
- 1 package of German Bock yeast
- 5 gallons of water
Special equipment needed:
- Mash tun
- Boil kettle
- Fermentation vessel
- Thermometer
- Hydrometer
- Airlock
- Bottling equipment
Step-by-step instructions:
1. Mash the grains in the mash tun with 5 gallons of water at 152°F for 60 minutes.
2. Sparge the grains with 3 gallons of water at 170°F.
3. Boil the wort for 90 minutes, adding the Magnum hops at the beginning of the boil, the Hallertau hops at 10 minutes, and the Tettnang hops at 5 minutes.
4. Chill the wort to 50°F and transfer it to the fermentation vessel.
5. Pitch the German Bock yeast and ferment at 50°F for 2-3 weeks.
6. Bottle the beer with priming sugar and let it condition for 2-3 weeks.
- Time:
Preparation time: 4 hours
- Cooking time: 90 minutes
Temperature:
- Mash temperature: 152°F
- Sparge temperature: 170°F
- Boil temperature: 212°F
- Fermentation temperature: 50°F
Serving size:
- Makes 5 gallons of beer
- Serving size: 12 oz
Nutritional information:
- Calories: 200
- Carbohydrates: 20 g
- Protein: 2 g
- Fat: 0 g
Substitutions for ingredients:
- Munich malt can be substituted with Vienna malt
- Hallertau hops can be substituted with Saaz hops
- Tettnang hops can be substituted with Spalt hops
- German Bock yeast can be substituted with American Lager yeast
Variations:
- Add 1 lb of honey for a sweeter flavor
- Use a different yeast strain for a different flavor profile
- Dry hop with 1 oz of Hallertau hops for a more hoppy flavor
Tips and tricks:
- Use a yeast starter to ensure a healthy fermentation
- Use a water filter to remove any chlorine or other impurities from the water
- Use a refractometer to measure the gravity during the boil
Storage instructions:
- Store in a cool, dark place at 50-55°F
- Can be stored for up to 6 months
Reheating instructions:
- Serve chilled
Presentation ideas:
- Serve in a traditional German beer stein
- Garnish with a sprig of fresh herbs
Garnishes:
- Fresh herbs such as parsley or thyme
- Lemon or lime wedges
Pairings:
- German sausages
- Pretzels
- Roasted pork
Suggested side dishes:
- German potato salad
- Sauerkraut
- Red cabbage
Troubleshooting advice:
- If the beer is too sweet, let it ferment for a few more days
- If the beer is too bitter, reduce the amount of hops used in the boil
Food safety advice:
- Clean and sanitize all equipment before use
- Use a food thermometer to ensure proper temperatures are reached during the mash and boil
Food history:
- Bock beer originated in Germany in the 14th century and was traditionally brewed in the winter months for consumption in the spring.
Flavor profiles:
- Münchner Bock is a malty, full-bodied beer with a slightly sweet flavor and a moderate hop bitterness.
Serving suggestions:
- Serve chilled in a traditional German beer stein with a side of German sausages and pretzels.
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Region: German