Bock beer brewing help

Discussion in 'General Brewing Discussions' started by Blackmuse, Jun 19, 2018.

  1. Blackmuse

    Blackmuse Well-Known Member

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    Hello,
    I am looking to make a Bock beer without using ANY caramel or roasted malt. (Including dehusked carafa)
    I plan on using Munich, pilsner and possibly some Vienna.
    I also plan on doing a double decoction mash and a 90 minute boil.

    Has anyone done something like this?

    Sorry if this question seems dumb or simple but everything I've read mentions making a Bock with caramel or roasted malts.... I want to try and keep it as simple (in the grain bill) as possible.
     
  2. Ozarks Mountain Brew

    Staff Member

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    so just use 3 equal parts of Vienna, light Munich and Pilsner, I just emptied the kegs on that one and its very good
     
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  3. Blackmuse

    Blackmuse Well-Known Member

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    Thank you! Just good to know someone else had done it. It was odd that I couldn't seem to find anyone publishing anything on with a recipe San caramel it roasted barely...
     
  4. sbaclimber

    sbaclimber Well-Known Member

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    I don't have much experience with brewing bock beers, but I have definitely drunk enough of them here to at least claim/assume that many of the (more traditional) breweries don't use any caramel malts. Basically any sort of stronger bottom fermenting lager beer passes as a bock. ;)
     
  5. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    That's exactly what a bock should be. No caramel, no roast, just a strong lager beer (it translates into English as buck). That's what bock pertains to, strength. A Hellesbock or Maibock uses only pilsner malt, doppelbock would use darker base malts. When lagers get strong like that, 7-9%, they can get sweet. It's tough enough to try to get them to dry out without adding caramel. Only enough roast to add color if you like, but no flavor.

    A typical German beer, simple and delicious.
     
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  6. oliver

    oliver Well-Known Member

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    I have a nicely golden bock in the fermenter right now. I used Pilsner, Wheat, and both Type 1 and Type 2 Munich (5L, 10L).

    My recipe came out to be
    42% Pilsner,
    42% Wheat,
    8% Munich 5,
    8% Munich 10
     
  7. J A

    J A Well-Known Member

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    If you want a richer color, you can do decoction for deep malty/melanoidin flavor and/or a longer boil to get more maillard reactions for color and flavor.
     
  8. Blackmuse

    Blackmuse Well-Known Member

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    That's exactly what I plan on trying!
     
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  9. J A

    J A Well-Known Member

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    oops...I see that I missed that in your original post. :oops:
    :)
     
  10. Blackmuse

    Blackmuse Well-Known Member

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    Oh, no worries. That was my excited voice. I've done one decoction mash already and have loved the results thus far. I can't wait to do it again.
     
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  11. wobdee

    wobdee Member

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    I have a couple Bock recipes in my head I've been thinking about lately and they only contain two malts, Pils and Red X. I really like the Red X, it gives the Melanoiden/caramel flavor without a decoction or Cara malts. I was thinking 10-30% Red X depending on the color i want.
     
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