Bock Style Description Ingredients Recipe Design The Malts Of Bock

The Bock Family Several stories of the origination of the name Bock According to style guidelines, they started in Einbeck and the name came from a dialect difference (Einbeck  ein bock) Used to be one category in 2008 BJCP Guidelines, now spread across three Helles Bock/Maibock (4C) – Pale Malty European Lager Dunkles Bock, formerly Traditional Bock (6C) – Amber Malty European Lager Doppelbock (9A) – Strong European Beer Eisbock (9B) – Strong European Beer

Common Characteristics of Bocks Malty, malty, malty – these are the anti-IPAs, with BU:GU ratios (bitterness relative to gravity) among the lowest of all styles, 0.4 for Helles, down to near 0.2 for a Doppelbock Reference – around 0.9 for IPAs Hops – Noble hops (typically Hallertau) Little to no hop aroma and no hop flavor Just enough bitterness to keep the beer from being sweet Helles Bock and pale Doppelbocks can have more hop bitterness and flavor

Common Characteristics of Bocks Long, clean fermentation – well controlled, lager temperatures (no fruity esters, no harsh heat from alcohol), long lagering period MAKE A STARTER! Aerate a ton (use oxygen)!

Traditional Ingredients – Hops Pretty simple – Noble hops Hallertau – top choice among many Tettnang Saaz Can try something neutral such as German Magnum for bittering

Traditional Ingredients – Yeast Stick with German lager yeasts at their recommended temperature ranges (48°F to 52°F) White Labs WLP838 Southern German Lager Yeast (my favorite, I find it accentuates malt well, note: it throws tons of sulfur) WLP830 German Lager Yeast (seems to be very neutral, maybe not malty enough) WLP833 German Bock Lager Yeast (doesn’t seem to clear as well) WLP820 Oktoberfest/Märzen Lager Yeast Wyeast 2308 Munich Lager 2487 Hella Bock 2124 Bohemian Lager 2206 Bavarian Lager Dry option – Saflager 34/70

Traditional Ingredients – Water Chloride over sulfate (to emphasize maltiness) but neither to excess – high carbonate is good for bocks, but usually don’t need to add any Cincinnati water is fairly close, although sulfate can be high – you may want to get a water report (W-6 Household kit from Ward labs is a good option - https://www.wardlab.com/BrewersKitOrder.php) Note on Helles Bock: Chloride/Sulfate balance can go a bit more towards sulfate and carbonate should be lower

Processes Mash Bocks historically used decoction mashes, but it is less necessary due to modern modified malts. However, many brewers swear by a decoction mash to produce the complex flavors found in a Doppelbock. If single, use around 150°F, can go to 154°F with better attenuating yeast. Stay closer to 150°F on single infusion Doppelbocks to avoid cloying finish. Boil Long boil for carmelization, Maillard reactions – 90 minute minimum, can go up to 4 hours (collect extra wort to compensate or top off with water)

Traditional Ingredients – Malt Helles Bock & Pale Doppelbock – Continental Pilsner (Weyermann, Best Malz, Avangard) and optionally some Vienna/Munich Other bocks – Usually mostly Munich or a Munich/Vienna mix, possibly some Pilsner Other grains in small quantities Some recipes mention Chocolate, Crystal (not a fan of either) I have tried small amounts of Melanoidin (like a super Munich), Aromatic, Special Roast, and CaraAroma with success Consider Victory or Extra Special malt in small quantities for complexity

Dunkles Bock – Close Relatives Doppelbock Czech Amber Lager Märzen Helles Bock Malty  ABV  Darker Atten.  Malty  Malty  Bitter  Bitter  Malty  ABV 

Dunkles Bock Recipe Options – Malt Not much to mess with on Bocks – the Germans pretty much have it figured out – but there is some flexibility, especially on malt options Malt flavors and aromas Bready/malty Rich Maillard products (melanoidins) Toasty Some caramel/sweetness Slight dark fruitiness No roast/burnt

Dunkles Bock Recipe Options – Malt Base plan – Munich/Vienna (2:1) Munich/Pilsner (2:1 or 3:1) with or without decoction Munich/Vienna with other alternate grains – Melanoidin, Aromatic, all the Cara versions (Caraaroma, CaraPils, CaraMunich, CaraVienna), Crystal, Victory, Special Roast, Special, Chocolate, Carafa, etc

Decoction Basics Multiple step mash where temperature increases do not come from hot water or direct mash heating, instead: Measured amount of the mash is removed from the main mash Heated to next rest temperature(s) and held Boiled with occasional stirring Returned to main mash which increases the total temperature Common rests: Acid – 95°F Protein – 130°F (under-modified malts should be held closer to 122°F) Conversion – 154°F Mash-out – 170°F http://www.braukaiser.com/wiki/index.php?title=Decoction_Mashing

Malt Sampling Sample of several grains seen commonly in Bock recipes, used in my recipe, or considered for a future recipe Aroma – just smell it Flavor Chew it Grain tea SMaSH Write down your perceptions Do they fit the aroma/flavor descriptions of Bock?

Grain Characteristics   Flavors/Characteristics Name Potential SRM Mash Req. Aromatic Biscuit Body Burnt Caramel Chocolate Coffee Grainy Head Malty Nutty Roasted Smoked Sweet Toasted 2-Row Malt 1.036 2 X Golden Promise 1.038 White Wheat 1.040 Maris Otter 3 Optic Briess Pale Ale Malt 4 Vienna Malt Munich Malt 1.037 9 Crystal 10 1.034 10 Carastan 15 15 Munich 10 1.035 Crystal 20 20 Munich 20 Melanoidin Malt Amber Malt 22 Belgian Biscuit Malt 23 Brumalt 1.033 Gambrinus Honey Malt 25 Belgian Aromatic 26 Victory Malt 28 Crystal 30 30 Carastan 35 35 Crystal 40 40 Special Roast 50 CaraMunich 56 Crystal 60 60 Brown Malt 1.032 65 Crystal 80 80 Crystal 90 90 Crystal 120 120 CaraAroma 130 Crystal 150 150 Special B 1.030 180 Roasted Barley 1.025 300 Chocolate Malt 350 Coffee Malt 165 Carafa II 412 Black Patent Malt 500 Black Barley