The kiddos will soon be donning their costumes and making their way through the neighborhoods for Halloween, but we've got the recipe for an adult version of Halloween with Trick or Treat Bock! This recipe is featured on page 197 in Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew by Jamil Zainasheff and John Palmer.
Trick or Treat Bock | German Wheat and Rye Beer
- 11 lb (4.99 kg) | Wheat LME (4 °L)
- 1.5 lb (0.68 kg) | Munich LME (9 °L)
- 0.5 lb (227 g) | Special "B" (120 °L)
- 0.5 lb (227 g) | Crystal (40 °L)
- 0.25 lb (113 g) | Pale Chocolate (200 °L)
- 1.6 oz (45 g) | Hallertau, 4% AA (60 minutes)
- White Labs WLP300 Hefeweizen Ale or Wyeast 3068 Weihenstephan Weizen
- *The recipe is intended to yield 6 gallons at the end of the boil. 5.5 gallons are assumed to be racked to the fermenter (accounting for 1/2 gallon loss). Final volume should be 5 gallons for bottling (accounting for 1/2 gallon loss).
- Original Gravity: 1.081 (19.6 °P)
- Final Gravity: 1.021 (5.3 °P)
- ABV: 8.0%
- IBU: 23
- SRM: 16 (31 EBC)
- Boil Time: 60 minutes
- Efficiency: n/a
- Pre-boil Volume: 7 gallons
- Pre-boil Gravity: 1.069 (16.9 °P)
Fermenting and Conditioning
- Use 3 liquid yeast packages or make an appropriate starter.
- Ferment at 62°F (16.7°C).
- When finished, carbonate the beer to approcimately 2.5 to 3 volumes.
- Replace the wheat extract with 5 lb (2.26 kg) continental Pilsener malt and 10lb (4.53 kg) dark wehat malt.
- Replace the Munich extract with 2 lb (0.9 kg) Munich Malt.
- Mash at 152°F (66.7°C).
- Increase the pre-boil volume as needed to allow a 90-minute boil, which will help reduce DMS in the beer.