Stuster
Big mash up
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This week I thought we could talk about a style that should be perfect for the weather at the moment (at least in the south of the country), Bock. This is style 5B in the BJCP guidelines.
So what are your experiences with Bock beer. What are the best malts to produce that maltiness, which hops complement the malt well? What yeasts have you used? What are the best kits and how do you jazz up that kit? What of all these to avoid? What commercial bocks have you enjoyed? Tell us all you know.
So what are your experiences with Bock beer. What are the best malts to produce that maltiness, which hops complement the malt well? What yeasts have you used? What are the best kits and how do you jazz up that kit? What of all these to avoid? What commercial bocks have you enjoyed? Tell us all you know.
5B. Traditional Bock
Aroma: Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean. No diacetyl. Low to no fruity esters.
Appearance: Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.
Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character.
Mouthfeel: Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.
Overall Impression: A dark, strong, malty lager beer.
History: Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name "bock" is based on a corruption of the name "Einbeck" in the Bavarian dialect, and was thus only used after the beer came to Munich. "Bock" also means "billy-goat" in German, and is often used in logos and advertisements.
Comments: Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.
Ingredients: Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water hardness can vary, although moderately carbonate water is typical of Munich.
Vital Statistics:
OG FG IBUs SRM ABV
1.064 - 1.072 1.013 - 1.019 20 - 27 14 - 22 6.3 - 7.2%
Commercial Examples: Einbecker Ur-Bock Dunkel, Aass Bock, Great Lakes Rockefeller Bock