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Kestrel Peppercorn Rye-Bock

179 calories 19.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.56 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrew Lehmann
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Monday July 13th 2026
1.054
1.015
5.1%
25.6
5.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Weyermann - Barke Pilsner Malt4 lb Barke Pilsner Malt 37.03 1.75 62.7%
1 lb Weyermann - Barke Munich Malt1 lb Barke Munich Malt 37 8 15.7%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 15.7%
0.38 lb German - Acidulated Malt0.375 lb Acidulated Malt 27 3.4 5.9%
6.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cluster0.5 oz Cluster Hops Pellet 5.5 Boil 60 min 19.85 33.3%
1 oz Northern Brewer - German Hallertau1 oz German Hallertau Hops Pellet 2.2 Boil 10 min 5.76 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 10 min.
0.60 tsp Black Peppercorn Spice Boil 0 min.
0.60 tsp Green Peppercorn Spice Boil 0 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Poland Spring
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.6 g | 22.4 qt) 5.61 22.4  
Mash volume with grains 6.12 24.5  
Grain absorption losses -0.8 -3.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 4.56 18.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 5.61 22.4
Equipment Profile Used: System Default
 
Notes

3-gallon BIAB recipe adapted from the Peppercorn Rye-Bock 5-gallon extract recipe in Extreme Brewing by Sam Calagione. The book recipe call for a 1.063 SG and 1.014 FG (5.5% ABV). Also, taking a few pointers from this Home Brew Talk post: https://homebrewtalk.com/threads/peppercorn-rye-bock.150378/

Brewed on August 9, 2026:

  • Mash pH: 5.5
  • Step Mash: 1) 100 degrees for 10 mins; 2) 115-120 for 10 mins; 3) 150 for 60 mins; 168-170 for 10 mins
  • Used 1/4 lb Acidulated malt to lower mash pH during first step; added two more tablespoons to ensure it was closer to 5.5 than 5.6
  • Added 2.5-3 grams of milled mixed peppercorn (black, green, and pink).
  • SG: 1.055
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2026-08-10 20:10 UTC