Brewing a 14% ABV Triple Bock | Sammy Claws Project Recap

Gather ingredients for brewing a high-gravity lager.

Brew 64.5 lbs of malted barley with water to create wort.

Add hops to the wort during boiling for bitterness and aroma.

Cool the wort quickly after boiling.

Transfer the cooled wort into fermentation kegs.

Pitch Imperial IAL yeast (Frosty strain) into the wort.

Ferment the beer in kegs at a cool temperature for several months, starting at around 60°F and allowing it to rise to 65°F.

After fermentation, chill the batch and bottle it, allowing carbonation to develop naturally over weeks.

Store one batch at basement temperatures (67-68°F) for aging while keeping another batch cold for a different aging process.

Taste test the finished beers to compare with the original Samichlaus Triple Bock.

Cooking Techniques

Equipment Needed

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Dietary

Allergens