Peppercorn Rye-Bock 4

I brewed version four of the peppercorn rye-back in April. I am finally tapping the keg. This batch was made with a full wort boil. I boiled 7 gallons of water, extract, hops and spices down to 5.5 gallons. To be honest, I can't tell that much difference with what I brewed before, but the beer is a bit hazy.

Satan and I visited over Memorial Day weekend. We re-work the peppercorn rye-bock base recipe:

• 7 lb German Pilsener Malt
• 3 lb Munich Malt
• .5 Crystal 40L
• 1.5 lb Flaked Rye
• Hop to about 26-28 IBUs (hops to be determined)
• WLP 830 German Lager

OG should be about 1065

Since the judges at Nationals didn't taste the rye in the contest beer, I bumped it up a half pound. We plan to brew this in October or November.