Ziegenbock Recipe

Prepare

Heat 6 qts (about 1.5 gallons) of brewing water to 164°F (73°C). If using municipal water, dissolve one Campden tablet per 5 gallons in the strike water 15 minutes prior to mashing to remove chlorine/chloramine; then aerate or stir well.

Mash In

Grain crush: medium-fine. Add crushed grains (Pilsner, Munich, Wheat, Crystal 10L) to the strike water to reach a mash temperature of 150°F (65°C). Stir thoroughly to avoid dough balls.

Saccharification Rest

Hold the mash at 150°F (65°C) for 60 minutes. Maintain temperature with wrap/insulation or gentle heat if needed. After 45 minutes, perform a starch test (iodine) if unsure; should show no remaining starch.

Mash Out

Raise mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve lautering (optional).

Sparge

Sparge with ~3 qts (hot water at 170°F / 77°C) to collect about 6.5–7.0 quarts of wort for a 2.5–3 gallon batch (adjust volumes to target batch size). Collect until gravity of runoff approaches 1.008–1.010.

Bring the wort to a rolling boil. Once boiling, add 1.0 oz Hallertau pellets for bittering and start a 60-minute timer.

With 15 minutes remaining in the boil, add Irish moss (1 tsp) to help clarity.

With 5 minutes remaining, add 0.5 oz Hallertau pellets for aroma/flavor.

At flameout, shut off heat and optionally whirlpool for 10–15 minutes to allow hop particles to settle.

Cool the wort quickly to yeast pitching temperature. For lager yeast, cool to 48–52°F (9–11°C). Use an immersion chiller, counterflow chiller, or ice bath to reach target within 20–30 minutes if possible.

Transfer the cooled wort to a sanitized fermenter, leaving behind trub. Aerate vigorously: shake, splash, or use pure oxygen (if available) for 60–90 seconds at ~8–10 ppm dissolved oxygen.

Pitch a healthy lager yeast starter or rehydrate dry yeast according to manufacturer instructions. Pitch at 48–52°F (9–11°C).

Ferment at 50°F (10°C) for 10–14 days until fermentation activity slows and gravity approaches final gravity (~1.010–1.012 for a medium-bodied lager).

Perform a diacetyl rest: raise temperature to 60–65°F (15–18°C) for 48 hours to allow yeast to clean up off-flavors.

After the rest, lager (cold condition) the beer: crash to 35–36°F (2–3°C) and hold for 2–4 weeks to clarify and mellow flavors.

If kegging: transfer beer to a sanitized keg, set CO2 to 2.2–2.6 volumes (typically ~12–14 PSI depending on temperature) and carbonate to desired level for a German-style draft beer (about 2.5 volumes). Chill and serve on draft.

If bottling: dissolve 3.25 oz (approx. 92 g) of corn sugar in 1 cup boiled water, cool, and gently mix into the beer. Bottle and cap. Condition at ~65°F (18°C) for 2 weeks, then cold condition for another week before serving. Target carbonation ~2.5 volumes.

Serve: pour gently into a chilled pint glass, leaving sediment behind if bottled. Enjoy a clean, slightly bready, mildly hoppy German-style lager.