A spring seasonal named for the male goat, this can be made richer by adding 3-5 more pounds of
light (or amber or dark -who cares?) malt extract and 6-10 extra HBUs of hops - a Doppelbock (double
goat) is born! Light malt extract would give you a Helles style bock.
7 lbs. RMBS Amber Malt Extract
1 lb. 60 °L Crystal Malt grain
1.5 oz. Fuggles hops (9 HBU) for bittering
.5 oz. Fuggles hops for aroma
1 packet of lager yeast (traditional), ale yeast is okay
3/4 cup corn sugar for priming
Crush grain coarsely and place in steeping bag. Put bag in two gallons of cold water and slowly bring
to a boil - use a thermometer and try to hang out near 155 °F for awhile -remove grain just before it
boils. Add malt extracts and boiling hops and boil wort for 45 minutes. Add finishing hops and boil for
15 more minutes. Ferment for 3-30 days (until done) in a cool place (for the lager yeast, the cooler
the better) then prime with corn sugar and bottle. Condition for 3 days in a warm place to carbonate.
Store in a cool place to "lager".