Somewhere between the maltiness of Austrian dopplebocks and the high alcohol tolerance of Zurich lager yeast lies the inspiration for Rhein Bock.

Ingredients

9.9 lbs - CBW® Pilsen Light LME
4 lbs - Pilsen Malt
3 lbs - Aromatic Munich Malt
.5 lb - Extra Special Malt
.5 lb - Caramel Malt 60L
.25 lb - Caramel Malt 120L
.5 lb - Carapils® Malt
1.5 oz - Hallertau Tradition Hops (6.0% AA) - Boil 60 minutes
1 oz - Hallertau Tradition Hops (6.0% AA) - Boil 5 minutes
2.5 vials - WLP885 Zurich lager Yeast - 1/2 vial for conditioning
1 capsule - Servomyces Yeast Nutrient - Boil 10 minutes

Directions

Steep grains in 150-158ºF water for 30 minutes
Remove grains
Bring to a boil
Remove from heat, add liquid extract, and first hop addition
Boil 55 mintues
Add final hop addition
Boil 5 minutes
Cool to 55ºF and oxygenate wort
Pitch 2 vials WLP8885 Zurich Lager Yeast