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Bock A Brewer's Odyssey
Traditional Bock • All Grain • 5.5 gal
Inspired from descriptions of the bock beer brewed in Einbeck in the 1300's.
November 1, 2003 am 10:22am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 11 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 5.5 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- .25 lbs
Belgian Special B
Belgian Special B
- 1 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1/2 lb
Rice Hulls - (omitted from calculations)
Rice Hulls
-
White Labs WLP833 German Bock Lager
White Labs WLP833 German Bock Lager
From the alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so w
Notes
Hands down my favorite recipe. I got the inspiration for this recipe from "Designing Great Beers" by Ray Daniels. According to Ray Daniel's sources the first bock beers had a barley to wheat ratio of 2:1. I used two row munich and a single temp infusion mash at 153 for 90 min. And boiled the wort for 2.5 hours. The result after 2 months aging under carbonation was a very malty, very drinkable beer. My intentions however were not to brew an historically accurate beer, rather a bock that had a significant portion of wheat malt, but was not overpowered by it.
Style (BJCP)
Category: 5 - Bock
Subcategory: B - Traditional Bock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.064 - 1.072 |  |
| Terminal Gravity: | 1.017 | 1.013 - 1.019 | |
| Color: | 17.1 SRM | 14 - 22 | |
| Alcohol: | 7.0% ABV | 6.3% - 7.2% | |
| Bitterness: | 34.4 IBU | 20 - 27 | |
Discussion
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