Respect the Goat Bock
Respect the Goat Bock
(5 gallons/19 L, all-grain)
OG = 1.063 FG = 1.015
IBU = 27 SRM = 14 ABV = 6.3%
Ingredients
13.5 lbs. (6.1 kg) Best Malz Best Munich malt
0.25 lb. (113 g) melanoidin malt
2 oz. (57 g) Weyermann Carafa® Special II malt
7.5 AAU Magnum pellet hops (60 min.) (0.5 oz./14 g at 15% alpha acids)
White Labs WLP833 (German Bock) or Wyeast 2206 (Bavarian Lager) or SafLager S-189 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
This is a single infusion mash. Heat 20.8 qts. (19.7 L) of water, add 1 tsp. of calcium chloride. Mash grains for 60 minutes at 155 °F (68 °C). Sparge with enough water to collect 6.5 gallons (25 L) of wort in the kettle. Bring wort to a boil and boil for 60 minutes, add hops according to the recipe above. Add a kettle coagulant of your choice if you so desire.
After the boil is complete, give the wort a long stir to create a whirlpool and let settle for 10 minutes, then begin to chill. Bring down to yeast-pitching temperature, aerate the wort, and pitch the yeast. Ferment between 48–56 °F (9–14 °C). Ferment for 2 weeks at this temperature then raise temperature to low 70s °F (21–22 °C) and hold for 2 days. Transfer to a secondary and lager for 1–4 weeks at 33–35 °F (0–2 °C). Bottle or force carbonate per normal.
Extract brewers: Swap out the Munich malt with 6.8 lbs. (3.1 kg) of Munich dried malt extract. Soak the crushed melanoidin and Carafa® in a small grain bag as the water heats up to a boil. Off heat, stir in the extract just prior to hitting a boil and stir until fully dissolved. Follow the remaining instructions from the all-grain recipe.
