| STYLE | OG | FG | ABV% | IBU | SRM |
|---|---|---|---|---|---|
| A. Traditional Bock | 1.064-72 | 1.013-20 | 6.0-7.5 | 20-35 | 14-30 |
| B. Helles Bock/Maibock | 1.064-72 | 1.011-20 | 6.0-7.5 | 20-35 | 4-10 |
| C. Doppelbock | 1.073-120 | 1.018-30 | 7.5-12 | 20-40 | 12-30 |
| D. Eisbock | 1.064-120 | 1.023-35 | 8.6-14.4 | 25-50 | 18-50 |
Aroma: Strong aroma of malt. Virtually no hop aroma. Some alcohol may be noticeable. Diacetyl or esters should be low to none.
Appearance: Deep amber to dark brown color. Lagering should provide good clarity despite the dark color. Head retention may be impaired by higher-than-average alcohol content.
Flavor: Rich and complex maltiness is dominated by the grain and caramel flavors of Munich and Vienna malts. A touch of roasty character may be present but is rare. No hop flavor. Hop bitterness is generally only high enough to balance the malt flavors to allow moderate sweetness in the finish.
Mouthfeel: Medium to full bodied. Low to moderate carbonation.
Overall Impression: A dark, strong, malty lager beer.
History: Can be thought of as a strong version of Munich Dunkel. A Bavarian specialty that is most closely associated with serving in winter and spring seasons.
Comments: Decoction mashing may enhance the caramel and melanoidin flavor aspects of the malt.
Ingredients: Munich and Vienna malts, rarely any dark roasted malts, never any non-malt adjuncts. Continental European hop varieties are used, for bittering only. Lager yeast. Water hardness can vary.
Vital Statistics:
OG: 1.064-1.072
IBUs: 20-35
FG: 1.013-1.020
SRM: 14- 30
ABV: 6-7.5%
Commercial Examples: Aass Bock, Hacker-Pschorr Dunkeler Bock, Dunkel Ritter Bock, Einbecker Ur-Bock.
Aroma: Moderate to strong malt aroma. Hop aroma should be low to none. Aromas such as diacetyl or fruity esters should be low to none. Some alcohol may be noticeable.
Appearance: Golden to amber in color. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content.
Flavor: The rich flavor of continental European pale malts dominates. Little or no hop flavor. Hop bitterness is generally only high enough to balance the malt flavors to allow moderate sweetness in the finish. Perception of hops may be more apparent than in darker Bocks.
Mouthfeel: Medium-bodied. Moderate carbonation.
Overall Impression: A relatively pale, strong, malty lager beer.
History: Can be thought of as a strong version of Munich Helles. The serving of Maibock is specifically associated with springtime and the month of May.
Comments: A pale type of Bock beer.
Ingredients: Pale lager malts. No non-malt adjuncts. Continental, European hops. Water hardness varies. Lager yeast.
Vital Statistics:
OG: 1.064-1.072
IBUs: 20-35
FG: 1.011-1.020
SRM: 4 – 10
ABV: 6-7.5%
Commercial Examples: Ayinger Maibock, Spaten Premium Bock, Pschorr Maerzenbock, Wuerzburger Maibock, Hacker-Pschorr Maibock, Augustiner Hellerbock, Fieders Bock Im Stein, Forschungs St. Jacobus Bock.
Aroma: Intense maltiness. Virtually no hop aroma. While diacetyl or esters should be low to none, a fruity aspect to the aroma often described as prune, plum or grape may be present due to reactions between malt, the boil, and aging. A very slight roasty aroma may be present in darker versions.
Appearance: Gold to dark brown in color. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content.
Flavor: Very rich and malty, infrequently a touch of roastiness. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusel oils) should be very low to none. Little to no hop flavor. Hop bitterness varies from moderate to low but always allows malt to dominate the flavor.
Mouthfeel: Full-bodied. Low carbonation.
Overall Impression: A very strong, rich, lager beer.
History: A Bavarian specialty invented in Munich by the brothers of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels.
Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing, but pale versions have also been made.
Ingredients: Pale lager malt for pale versions, Munich and Vienna malts for darker ones and occasionally a small fraction of dark-roasted(burnt) malt in those. Continental European hops. Water hardness will vary. Lager yeast.
Vital Statistics:
OG: 1.073-1.120
IBUs: 20-40
FG: 1.018-1.030
SRM: 12-30
ABV: 7.5-12%
Commercial Examples: Paulaner Salvator, Ayinger Celebrator, Spaten Optimator, Tucher Bajuvator, Augustiner Maximator, EKU Kulminator "28," Loewenbraeu Triumphator, Hacker-Pschorr Animator, Old Dominion Dominator.
Aroma: Dominated by malt. Definite alcohol presence. No hop aroma. No diacetyl or esters.
Appearance: Deep gold to dark brown in color. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content.
Flavor: Rich malt and concentrated alcohol. No hop flavor. Hop bitterness just balances the malt sweetness to avoid a cloying character. No diacetyl or esters.
Mouthfeel: Full-bodied. Carbonation low.
Overall Impression: An extremely strong lager beer.
History: A Kulmbach specialty traditionally brewed by freezing a Bock or Doppelbock and removing the water ice to concentrate the flavor and alcohol content.
Comments: The process of concentrating the alcohol content by freezing may impart significant smoothness to the flavor. The effective OG range due to the freezing effect is 1.092-1.150.
Ingredients: Pale lager malt for pale versions, Munich and Vienna malts for darker ones and occasionally a small fraction of dark-roasted malt in those. Continental European hops for bitterness only. Lager yeast. Water hardness will vary.
Vital Statistics:
OG: 1.064-1.120
IBUs: 25-50
FG: 1.023-1.035
SRM: 18-50
ABV: 8.6-14.4%
Commercial Examples: Niagara Eisbock.
No recipes at this time
Invented in Einbeck, made popular in Munich, beer lovers have been drinking this distinctive style in one form or another for almost four hundred years. Bock, which means "goat" in German, is a family of strong, generally sweet lagers that, as Darryl Richman says in his bock book, "provide the extra Gemuetlichkeit needed to endure cold, short, gray days." In keeping with German brewing law, our Bock kit has an original gravity of 1.064, and, after three patient months of cold conditioning, it will become a beautifully thick, dark, and smooth beer.
6 lbs. Amber Malt Syrup
3.3 lbs. Dark Malt Syrup
1 lb. DWC CaraMunich
1 oz. Perle (60 min)
1 oz. Hallertau (10 min)
Wyeast Bavarian Lager #2206
Our recipe is a traditional rich, malty brown German lager of 6.5+% alcohol by volume that is traditionally brewed in Winter for consumption in Spring. Our ingredients for this recipe include:
6 pounds of Amber malt extract
3.3 pounds of Gold malt extract
1 pound of specialty grains
3 ounces of imported hops
yeast
priming sugar
muslin bag
Munich malt 25.5 lb.
Pilsner malt 10 lb.
Aromatic malt 4 lb.
CaraMunich malt 4 lb.
Chocolate malt 3 oz.
Tettnanger 2 oz. 60 min.
Hallertau 1 oz. 45 min. Saaz 1 oz. 45 min.
Saaz 1 oz. 30 min.
Yeast: Wyeast Czech lager
Mash Schedule:
Triple decoction in three steps @130, 150 and 168 degrees
Brewing Time: apparently at least 60 mins
Fermentation: Primary 4 weeks @55 degrees in glass
Carbonation: Forced
A traditional beer to celebrate the coming of spring. Many German bock beers depict a goat on the label to signify a beer of strength. Deep copper in color, rich and smooth, this beer is hearty enough to even please the palate of Minnesota's most famous axe swinger. This is a malty and satisfying brew perfect for a late spring get together to watch the snow melt. The kit contains:
6 lbs. Amber malt extract
3.3 lbs. Gold malt extract
2 oz. Tettnanger bittering hops
1 oz. Hallertau aroma hops
1 lb. Crystal 80°L
Wyeast 2035 American Lager yeast
priming sugar
11 lb munich
1 lb aromatic
1/4 lb chocolate
2 oz Magnum
1 oz Hallertau
Bavarian Lager yeast
1 cup corn sugar
In Germany, this substyle of the bock family is brewed late in the year and lagered all winter; then in May, the beer is ceremonially tapped and consumed at huge outdoor parties that have big unpronounceable German names. Maibocks are quite strong, and are very pale despite their high original gravities - the palest commercial examples are barely darker than a pilsner. With a traditionally pale color and a delicate, noble Hallertau hop aroma, the Northern Brewer Maibock is a Fruhjahrstarkbierfest in a box.
9.3 lbs. Amber Malt Syrup
1 lb. DWC Caramel Pils
1 oz. Perle (60 min)
1 oz. Hallertau (10 min)
Wyeast Bohemian Lager #2124
"Helles" is German for light, and this beer is just that: a pale beer, a bit darker than a pilsner, of bock strength.
12# Durst Pils
1# Vienna
1/2# DWC Caramel Pils
1 oz Perle (60 min)
1 oz Crystal (20 min)
1 oz Mt. Hood (5 min)
Wyeast Bohemian Lager #2124
Our Mai Bock is a full flavored, but pale, Bock beer. These lagers are brewed in Winter and aged until May - hence the name. Mai Bocks have a big, rich malt flavor balanced with Bavarian hops. Our ingredients for this recipe include:
9.3 pounds of Gold malt extract
1 pound of specialty grains
3 ounces of imported hops
yeast
priming sugar
muslin bag
This is a classic late spring bock that has a golden color and a higher alcohol content than any of the other light lager's. This delightful beer will put a smile on your face and make you realize the meaning of its name. ("laughing waters") Has a malty flavor that is accented with floral hop overtones. Brew in the dead of winter to enjoy this fine lagers flavor when the grass is green again. The kit contains:
9.3 lbs. Gold malt extract
2 oz. Spalt bittering hops
1 oz. Saaz aroma hops
1/2 lb. Carapils
1/2 lb. Crystal 10°L
Bohemian 2024 Lager yeast
priming sugar
11 lb Moravain well-modified
2 lb munich
1/2 lb carapils
1.5 oz Northern Brewer
1 oz Hallertau
Budvar yeast
1 cup corn sugar
A huge beer no matter how you measure it: color, alcohol content, body... doppelbocks measure among the world's strongest beers, and are one of the most challenging styles to brew.
10# Munich
4# Vienna
1/2# Aromatic
1/2# Durst Dark Crystal
1 oz Northern Brewer (60 min)
1 oz Hallertau (40 min)
Wyeast Bavarian Lager
This Bock recipe is for those who appreciate a rich malty beer. This beer needs to age a minimum of three months and improves with each passing month. 9 - 12 months is recommended. Our ingredients for this recipe include:
6 pounds of Gold malt extract
3.3 pounds of Amber malt extract
3.3 pounds of Dark malt extract
specialty grains
4 ounces of hops
yeast
priming sugar
muslin bag
Gold Medal - Minnesota Renaissance Festival 1997
Munich malt 8 lb.
Pils malt 4 lb.
CaraMunich malt 2.5 lb.
CaraPils malt 1 lb.
Crystal (40L) 0.25 lb.
DME light extract 0.5 lb.
N. Brewers (5.0 alpha) 1.5 oz. 45 min.
Hersbrucker (3.6 alpha) 0.5 oz. 10 min.
Yeast: BrewTech East European Lager
Water Treatment:
NaCl 2.7 g.,
chalk 3.0 g.,
gypsum 3.0 g
Mash Schedule:
Single decoction but temperatures or times not given
Brewing Time: Apparently at least 60 min.
Fermentation:
Primary 7 days @40 degrees
Secondary 81 days @36 degrees
Carbonation: Primed with corn sugar
Bronze Medal - Minnesota Renaissance Festival 1997
Munich malt 7.75 lb.
Pilsner malt 6.5 lb.
Chocolate malt 0.25 lb.
Carmel malt 1.5 lb.
Hallertau 1.75 oz. 90 min.
Hallertau 0.25 oz. 15 min.
Yeast: Bohemian lager
Water Treatment:
1 tsp CaCl2,
1 tsp Calcium Carbonate
Mash Schedule:
First step @103 degrees for 30 min.
Second step @122 degrees for 30 min.
Third step @140 degrees for 15 min.
Fourth step @156 degrees for 120 min.
Brewing Time: apparently at least for 90 min.
Fermentation:
Primary 28 days @40-52 degrees in glass
Secondary 3 mon. @47 degrees in keg
Other 1 mon. @34 degrees in keg
Carbonation: Forced
5 lb vienna
5 lb munich
5 lb aromatic
1/4 lb dehusked chocolate
2 oz Magnum
1 oz Hallertau
Bavarian Lager yeast
1 cup corn sugar
Robust and malty ala Optimator.
1 lb crystal 35
11 lb Marie's
2 oz Magnum
1 oz Hallertau
Bavarian Lager yeast
1 cup corn sugar