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Kestrel Peppercorn Rye-Bock

Name: Kestrel Peppercorn Rye-Bock
Cook time: 60 min
Total time: 60 min
Yield: 3 gallons
Cuisine: Homebrewing
Ingredients: 4 lb Barke Pilsner Malt; 1 lb Barke Munich Malt; 1 lb Flaked Rye; 0.375 lb Acidulated Malt; 0.5 oz Cluster Hops; 1 oz German Hallertau Hops

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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

Original Gravity:

1.054

Final Gravity:

1.015

ABV (standard):

5.1%

IBU (tinseth):

25.6

SRM (morey):

5.3

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

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Other Ingredients

Amount	Name	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

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

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Amount	Variety	IBU	Bill %
0.50 oz	Cluster (Pellet)	19.85	33.3%
1 oz	Northern Brewer - German Hallertau (Pellet)	5.76	66.7%
1.50 oz / $ 0.00