Beersmith 3 mash and boild profile how to#
Beersmith 3 mash and boild profile full#

Bock is not a hoppy beer, so the bulk of hop additions are used during the boil for bitterness. Do not use high alpha hops in a bock as it will upset the malty balance. Hallertauer hops is the traditional choice for bock, though Tettnanger, Hersbruck or Saaz are occasionally used. Not surprisingly, German hops are used extensively in Bock. If you are brewing a partial mash recipe, the addition of munich and pale malt will add authenticity to the recipe. Extract recipes often use some crystal or chocolate malt to achieve the appropriate color and body, but these should be used sparingly. Crystal makes up 10-15% of the grain bill and chocolate approximately 2% – primarily to add color.įor extract brewers, try to secure a munich based malt extract if possible, as it is difficult to achieve the proper malty balance without it. Where possible, choose a two row Munich malt as the base.Īnalysis of many award winning homebrewed recipes indicates that crystal and chocolate are often added – especially for the dunkel (dark) bock varieties. For all grain brewers, this is your best route to an authentic bock. Daniels recommends using Munich malt for 75-93% of the grist,with pale or lager malt making up the balance. In fact, most traditional Bocks are made from a single Munich malt, with variations in kilning determining the color and character of the finished beer.

Munich malt makes up the bulk of the grain bill for any Bock. Lager yeast is used along with cold temperature storage (lagering) at temperatures near freezing. Typically German hops are used to balance some of the maltiness of the beer with an IBU level of 20-27 IBUs. The carbonation is moderate, and hop flavor is minimal.

Beersmith 3 mash and boild profile full#

Bocks have medium to full bodied profiles, but no roast flavor. The flavor of the beer is malty with a slight chocolate or toasted edge. German bocks must have a minimum starting gravity of 1.064. Bock has a fairly strong original gravity of 1.064-1.072 and a dark amber to brown color between 14 and 22 SRM. The modern bock style closely tracks the traditional German style of the last hundred years. It is composed primarily of around 60% malted wheat with Munich or Vienna malt filling the rest of the grain bill, and fermented with wheat yeast rather than lager yeast. Weizenbock is perhaps better characterized as a Dunkel-Weizen brewed to bock or Doppelbock strength, and not technically a bock beer. American bock is made primarily in the Midwest and Texas, are typically somewhat lighter in gravity than traditional German bock and may be a bit less malty in flavor. Though made in the tradition of regular bock and Doppelbock, the strength of the beer approaches that of some barley wines. Maibock, or “May bock” is tapped in the Spring and has a much paler color than traditional bock, and is traditionally made from a mixture of Munich and Pilsner malts.Įisbock, or “Ice bock” which has a minimum OG of 1.093 is a very strong bock that is highly alcoholic and malty. Doppelbock means “double bock” and is brewed with a minimum original gravity of 1.074, which is slightly stronger than traditional bock and typically has complex chocolate and caramel flavoring. Variants of the bock style include Doppelbock, Maibock, Eisbock, American bock and Weizenbock. (Ref: Daniels) Bock, traditionally quite strong in Europe, was brewed at lower strength after Prohibition in America. Best & Company (later Pabst) became one of the first to brew it broadly in America. German immigrants brought Bock to America in the late 1800’s where it, along with Pilsner became popular. Bock also spread well beyond Munich to Vienna and throughout Germany. The addition of the hydrometer and thermometer, controlled lagering and other techniques helped dramatically. In the 1800’s bock enjoyed a resurgence as brewing techniques and science improved. Later the name was shortened to “Poeck” and ultimately “Bock”, which means “Goat” in German. (Ref: Daniels) In the 16th century, Munich tried to emulate the great beers of Einbeck and started brewing variants that were called “Ainpoeckish Pier”, named in the Bavarian dialect for the city of Einbeck. Wheat was used for approximately 1/3 of the grain bill, and barley malt made up the rest.Īlas, Einbeck was ravaged by two fires in the 16th century and then suffered greatly in the 30 years war (1618-1648), so little of the original style survives. Lightly kilned wheat and barley was used in the original Einbeck beer, which had only a remote similarity to the modern bock style. The beer of Einbeck was not only popular but widely distributed to Hamburg and Bremen. History of Bockīock traces its origins back to the town of Einbeck in Northern Germany as early as 1325.

Beersmith 3 mash and boild profile how to#

This week we take a look at some bock beer recipes and how to brew the classic Bock beer style. Traditionally bock was brewed in Winter, so it is appropriate for a winter beer article. Follow beer is a classic German lager that is smooth and very drinkable.