This beer is brewed in the typical German manner with light malt extract syrup, Munich malt, Vienna malt, and light crystal malt. Hersbrucker hops impart bitterness, while Perle hops add a subtle, earthy scent. German lager yeast is utilized, and the beer is fermented at cold temperatures for a clean, crisp taste. The result is a well-balanced, full-bodied lager with a rich malt flavor and a moderate hop bitterness. This Helles Bock, with an alcohol level of 6.3% and an SRM of 7, is ideal for a spring or summer day.
- 7.0 lbs of light malt extract syrup
- 1.0 lb of Munich malt (10L)
- 0.5 lb of Vienna malt
- 0.5 lb of light crystal malt (40L)
- 1 oz of Hersbrucker hops (bittering)
- 1 oz of Perle hops (aroma)
- 1 package of German lager yeast
- 5 oz of corn sugar (for priming)
- Original gravity: 1.064
- Final gravity: 1.015
- Alcohol by volume: 6.3%
- Bitterness (IBU): 26
- Color (SRM): 7
- Heat 3 gallons of water in a large pot to 160°F.
- Crush the Munich Vienna malt light crystal malt and add them to a grain steeping bag.
- Place the bag in the pot and steep for 30 minutes.
- Remove the bag and discard the grains.
- Remove the grains from the pot and add the malt extract. Stir until dissolved.
- Bring the wort to a boil and add the bittering hops. Boil for 45 minutes.
- Add the aroma hops and boil for the final 10 minutes.
- Chill the wort to 60°F or lower as quickly as possible. Transfer the wort to a fermenter and add cool water to bring the volume up to 5 gallons.
- Pitch the yeast and aerate the wort.
- Ferment at 50-55°F for 7-10 days, or until the specific gravity has stabilized.
- Once primary fermentation is complete, perform a diacetyl rest by raising the temperature to 65-70°F for 1-2 days.
- After the diacetyl rest, transfer the beer to a secondary fermenter or lagering vessel.
- Lager the beer at 34-40°F for 4-6 weeks or until the desired clarity and flavor is achieved.
- Prime with 5 oz of corn sugar and bottle. Allow the bottles to carbonate for 2-3 weeks at room temperature.
I recommend a diacetyl rest with this beer. Diacetyl is a natural byproduct of fermentation, particularly with lager yeast, and can provide a buttery or butterscotch flavor to the beer. To help the yeast clean up this molecule, a diacetyl rest involves raising the fermentation temperature for a short period of time, usually around 65-70°F, for a day or two near the end of fermentation. This helps to ensure that the beer is diacetyl-free and has a clean, crisp flavor profile.
Finally, the Helles Bock Lager is a tasty and classic beer that is ideal for individuals who prefer full-bodied, balanced beers. This beer is easy to drink and may be appreciated by a wide variety of beer consumers due to its rich malt profile and moderate hop bitterness. The moderate fermentation temperature employed in this recipe contributes to a clean and crisp taste that is guaranteed to impress.
In terms of maturing, Helles Bock Lagers can benefit from a few months in the bottle. The flavors will get more nuanced as the beer matures, and the hop bitterness will fade. However, to avoid skunking and other unwanted tastes from emerging, keep the beer in a cold, dark area. Additionally, drink the beer within a year or two of purchase to guarantee that it is at its peak. Cheers to your successful brewing, and enjoy your Helles Bock Lager fresh or aged!