Bock is a rich, malty German lager beer style with a long history. The style originated way back in the 14th century
in the German city of Einbeck. It was quite poplular, but eventually died out. In the 17th century it enjoyed
a revival in the city of Munich.
Malt is the important factor in the Bock style - brought about by the use of Munich and Vienna malts that contribute rich color and toasty flavors with an underlying caramel sweetness. Hop bitterness serves only to balance the malt flavor and should never overshadow or dominate the malt qualities of the beer.
Munich and Vienna malts are a must in this style and support a base of standard pale or pilsner malt. There is no place
for non-malt adjuncts in Bock - this is traditional German stuff here. European Hops (or their US equivalent)
are best. Lager yeast with a steady fermentation in the 50s produces a clean product.
|OG: 1.064 - 1.072||FG: 1.013 - 1.019||IBU: 20 - 27||SRM: 14 - 22||ABV: 6.3% - 7.2%|
All Grain Recipe - Bock ::: / (5 Gal)
6 lbs. - Pilsner Malt
6.5 lb. - Munich Malt
1/4 lb. - Caravienna Malt
Hop Schedule ()
1.75 oz - Tettnanger (60 Min.)
3/4 oz - Mt. Hood (15 Min.)
1/2 oz - Tettnanger (2 Min.)
Wyeast Munich Lager (2308) - 1800 ml starter
Decoction Mash with rests at 122 and 155 for an hour total
Sparge as usual
Boil for 60 minutes
Cool and ferment at 50°