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.
Juniper Rye Bock
This beer recipe comes from the Brewers Publications book Radical Brewing: Recipes, Tales & World-Altering Meditations in a Glass by Randy Mosher. It’s a delightful blend of Nordic sahti and German bock, resulting in a deep amber, juniper rye bock.
Ingredients
- 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
- 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
- Danish Lager Yeast
Directions
- 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.