Juniper Rye Bock

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This beer recipe comes the Brewers Publications book Radical Brewing: Recipes, Tales & World-Altering Meditations in a Glass by Randy Mosher.

This beer recipe combines the best of two European styles: centuries-old Nordic sahti and malty-sweet German bock. Juniper berries and rye are common sahti ingredients that, combined with the malt character and strength of bock, make for this delicious, deep amber juniper rye bock.

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Juniper Rye Bock | Bock


  • For 5 US gal. (19 L)
    • MALTS
    • 9.5 lb. (4.31 kg) Munich malt
    • 3 lb. (1.36 kg) 2-row Pilsner malt
    • 2 lb. (907 g) malted rye or flaked rye
    • 1 lb. (454 g) dark crystal malt
    • 1 lb. (454 g) rice hulls
    • HOPS
    • 2 oz. (57 g) Hallertau hops, 3.5% a.a. @ 90 min
    • 4 oz. (113 g) crushed juniper berries in the mash
    • 2 oz. (57 g) juniper berries (crushed) @ 90 min
    • 2 oz. (57 g) juniper berries (crushed) @ end of boil
    • YEAST
    • Danish Lager


    • Original Gravity: 1.080 (19°P)
    • ABV: 6.4–7.2%
    • IBU: 24
    • SRM: Deep amber
    • Boil Time: 90 minutes


    A standard infusion mash at 148°F (64°C) will work, but a traditional sahti stepped-mash infusion procedure is also a good option: 15-minute rests at 104°F (40°C), 130°F (54°C), 148°F (64°C), 172°F (78°C), and mash out at 190°F (88°C). The mash is generally raised from one temperature to the next by adding a small amount of boiling water, resulting in a very thin mash at the end.

    Allow beer to mature for 4 to 6 months before enjoying.