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HOMEBREWING
RAY'S FAVORITE RECIPES
From Brewing Editor Ray Daniels

My German Sweetheart Blond Bock

Unlike their darker brethern, pale or "helles" bock beers often display significant hop character and this one is a perfect example. I remember this as a great beer, but I hardly got to enjoy it myself. I took this to the 1992 National Homebrewers Conference and made the mistake of leaving it in a tasting room while I went upstairs for an hour or so. When I came back the keg was empty! My only consolation came in the many compliments I received.

While this is an all-grain recipe, you should be able to make a credible reproduction by substituting 8 pounds of light malt extract (Alexander's is always a good bet) for 13.5 pounds of the malts. I would then mash or soak four pounds (total) of Vienna and/or Munich malt to supplement the extract.

Also, if your system can not accommodate all 17.5 pounds of grain, you could cut the grains to 6 lbs Vienna, 2 lbs Munich and 2.5 lbs 2-row and then supplement this with one four-pound can of Alexander's Extract.

O.G. 1.067
F.G. 1.023

Ingredients

10 lbs Vienna Malt - European 2-row
3.5 lb Munich Malt - European 2-row
4.0 lb Two-row Lager Malt - American or European

0.5 oz Northern Brewer - boiled 40 minutes
0.5 oz Northern Brewer - boiled 25 minutes
1.0 oz Tettnanger - boiled 20 minutes
1.0 oz Tettnanger - boiled 10 minutes

Wyeast Bohemian Lager Yeast - 2 packages in 24 ounce starter

Procedure

The mash for this recipe included a protein rest at 125 for 30 minutes, followed by a saccharification rest at 156 deg F for 60 minutes and then mash out at 168 deg F. You will need about 6 gallons of mash water and 5 gallons of sparge water to mash the entire grain bill.

Total boil time was several hours because of the amount of wort I collected, but if you follow the quantities listed above, you should be able to keep the boil to no more than 2 hours.

Be sure to conduct the fermentation at the proper temperature and lager for four to six weeks afterwards.

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