Dunkles Bock Beer Recipe | All Grain Dunkles Bock by weakvitalsigns | Brewer's Friend
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Dunkles Bock

232 calories 23.6 g 12 oz
Beer Stats
Method: All Grain
Style: Dunkles Bock
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 68% (ending kettle)
Hop Utilization: 85%
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Thursday October 8th 2020
1.070
1.017
7.1%
39.8
12.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - Barke Pilsner Malt6 lb Barke Pilsner Malt 37.03 1.75 40%
6 lb Weyermann - Barke Munich Malt6 lb Barke Munich Malt 37 8 40%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 3.3%
1 lb Weyermann - Carahell1 lb Carahell 34 10 6.7%
1.50 lb Weyermann - Melanoidin1.5 lb Melanoidin 34.5 27 10%
15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Tettnanger (4.5 AA)3 oz Tettnanger (4.5 AA) Hops Pellet 4.5 Boil 60 min 39.8 75%
1 oz Tettnanger (4.5 AA)1 oz Tettnanger (4.5 AA) Hops Pellet 4.5 Boil 0 min 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Sparge -- -- --
2 gal Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 678 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash in at 132degF for 10 min protein rest. Mash pH was 5.11 after this rest.

Took about 15 mins of fucking around to get to about 148degF, blowing by the low 140s rest. At 25 mins so far, planning for 20 mins of beta amylase.

Raise to low 160s F, pull about half of the grain for a decoction. Return to main mash and heat to 168F for 10 min mash out. Sparge water heated to 170degF. Total mash time around 90-120 mins.

Pitched on top of a yeast bed which had already fermented full 5 gallon batches of Hoppy Honey Rye Lager and Helles.

From Dave Carpenter's Lager p.139-140:

Bock is a strong, dark, malt-forward German lager. A classic back is also known as a traditional bock, standard bock, or dunkles bock. By German law, it is at least 1.066 OG. Traditional bocks are not spiced (reinheitsgebot), but the malts can evoke plum, fig, and other dried fruits (natural complements to holiday cookies).

Standard bocks showcase a gorgeous, deep garnet color in the glass, with a robust ivory-colored head that might stick around or might not (alcohol tends to suppress head retention). Some describe these beers as brown, but that's not quite right. The best examples have luscious red highlights. On the nose and in the flavor, dark German malts dominate, with nary a hop in sight other than to supply enough bitterness to lend balance to the substantially malty body. Traditional examples will have undergone a decoction mash and an extended boil, both of which encourage the development of deeper flavors than malt alone can provide. The body, while dense and full, is simultaneously creamy and light on the tongue. It's an interesting dichotomy. look for a long, malty finish with a bit of alcoholic warmth in the higher-octane examples.

1.066-1.075 OG
15-30 SRM

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  • Public: Yup, Shared
  • Last Updated: 2021-01-07 18:57 UTC
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