Purple Mountain Bock

chefs-mate chefs-mate 0 Comments
Servings: 50 Difficulty: Intermediate
Jump To Recipe Print Recipe
A robust, dark lager with deep chocolate malt character and a smooth, clean finish
Purple Mountain Bock recipe image
Purple Mountain Bock recipe image
Print Recipe

Purple Mountain Bock

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 50 Calories: 1430.1

Description

Purple Mountain Bock is a classic International-style beer that offers a rich, malty experience with notes of toasted bread and dark chocolate. This recipe balances the sweetness of light malt extract with the deep, roasted flavors of chocolate and crystal malts. The use of Hallertauer hops provides a subtle, noble aroma that complements the heavy body without overpowering the malt profile. Ideal for colder months or special occasions, this bock is brewed for smoothness and drinkability. While it requires patience for the lagering process, the result is a sophisticated, velvety beer that showcases traditional brewing techniques. Perfect for homebrewers looking to master dark lagers with a clean, crisp finish.

Ingredients

Directions

  1. Preheat your oven to 350&# 194;°F (175ðC). Spread 1/2 lb of malted barley on a baking sheet and toast for 10 minutes until fragrant and lightly browned.
  2. Remove the toasted barley from the oven and let it cool slightly. Crush the warm toasted barley along with 1/4 lb chocolate malt and 1/4 lb crystal malt using a mill or mortar.
  3. Place the crushed grains into 1.5 gallons of cold water in a large pot. Bring the mixture to a boil over medium-high heat.
  4. Once boiling commences, remove the grain mixture using a strainer or false bottom, reserving the liquid wort.
  5. Add 4 3/8 pounds of light malt extract to the hot wort. Stir constantly until fully dissolved, then return to a rolling boil.
  6. Add 1 oz of Hallertauer hops to the boiling wort. Maintain a steady boil for 60 minutes.
  7. During the final 1-2 minutes of the boil, add 1/4 oz of Hallertauer hops for finishing aroma.
  8. Remove the pot from heat. Sparge by adding cold water to reach your desired final volume and help cool the wort.
  9. Cool the wort rapidly to pitching temperature (around 50-55ðF for lager yeast). Pitch the lager yeast package into the cooled wort.
  10. Ferment at cool temperatures. Once fermentation is complete and the beer has cleared, bottle with 3/4 cup of corn sugar for carbonation.
  11. Condition bottles at room temperature for 2-3 weeks before chilling and serving.

Nutrition Facts

Servings 50

Amount Per Serving
Calories 1430.1kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 139.0mg6%
Total Carbohydrate 64.6g22%
Dietary Fiber 0.0g0%
Sugars 7.4g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Original Gravity: 1.038-1.040, Final Gravity: 1.008-1.012.

Tettnanger hops can be substituted for Hallertauer hops if preferred.

Keywords: beer, bock, homebrewing, lager, dark beer, malt extract, chocolate malt, crystal malt, hallertauer hops, brewing, ale, fermentation, craft beer, roasted barley, yeast, grain bill, brew day, strong beer, winter beer, smooth
Recipe Card powered by WP Delicious