📝 About This Recipe
Originating in the 14th-century town of Einbeck, Germany, the Bock is a rich, malty lager that was historically brewed by monks as 'liquid bread' to sustain them during Lenten fasts. This mahogany-hued brew boasts deep flavors of toasted crust, caramel, and dark fruit, balanced by a subtle noble hop bitterness and a clean, silky finish. It is a celebratory beer that bridges the gap between the crispness of a lager and the complexity of a dark ale.
🥗 Ingredients
The Grain Bill (Malt)
- 8 lbs German Munich Malt (Base malt for rich, bready sweetness)
- 4 lbs German Pilsner Malt (Adds crispness and fermentability)
- 1 lb Caramunich II (For copper color and caramel notes)
- 0.5 lb Melanoidin Malt (Simulates traditional decoction mashing flavors)
- 2 oz Carafa Special II (For color adjustment without acrid roastiness)
The Hops & Boil
- 1.5 oz Hallertau Mittelfruh Hops (60-minute addition for clean bitterness)
- 0.5 oz Tettnang Hops (15-minute addition for subtle spicy aroma)
- 1 teaspoon Irish Moss (Added during the last 15 minutes for clarity)
Yeast & Water
- 2 packets Saflager W-34/70 or WLP833 German Bock Yeast (High gravity requires a healthy yeast pitch)
- 8 gallons Spring Water (Filtered and chlorine-free)
- 4.5 oz Corn Sugar (For bottle conditioning/priming)
👨🍳 Instructions
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1
Mill the grains finely to expose the starchy centers while keeping the husks intact for filtering.
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2
Heat 4.5 gallons of strike water to 163°F (73°C) to achieve a mash temperature of 152°F (67°C).
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3
Stir the grains into the water (mashing in), ensuring there are no dry clumps (dough balls). Let this sit for 60 minutes to convert starches to sugars.
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4
Perform a 'Mash Out' by raising the temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and thin the liquid.
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5
Sparge (rinse) the grains with 170°F (77°C) water until you have collected approximately 6.5 gallons of wort in your boil kettle.
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6
Bring the wort to a vigorous rolling boil. Once the 'hot break' (foam) subsides, add the 1.5 oz of Hallertau Mittelfruh hops.
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7
Boil for 90 minutes total. The long boil is essential for Bock styles to develop Maillard reactions and deep caramelization.
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8
With 15 minutes remaining in the boil, add the Tettnang hops and the Irish moss for clarity.
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9
Quickly chill the wort to 50°F (10°C) using an immersion chiller or ice bath. This prevents off-flavors and ensures a clean lager profile.
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10
Transfer the chilled wort to a sanitized fermenter, aerate thoroughly by shaking or using an oxygen stone, and pitch the yeast.
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11
Ferment at a steady 50°F-52°F (10-11°C) for 14 days until the specific gravity stabilizes.
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12
Perform a 'Diacetyl Rest' by raising the temperature to 62°F (17°C) for 48 hours to allow the yeast to clean up any buttery off-flavors.
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13
Cold crash the beer to 35°F (2°C) and lager (age) for at least 4-6 weeks. Patience is the secret ingredient for a smooth Bock.
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14
Bottle with priming sugar or keg and carbonate to approximately 2.3 volumes of CO2.
💡 Chef's Tips
Always use fresh, high-quality German malts; the malt is the star of this show. Ensure your fermentation temperature is strictly controlled; lagers are unforgiving of heat. Pitch plenty of yeast—Bocks are high-gravity beers and need a large, healthy colony to finish clean. Don't rush the lagering process; the flavors meld and the mouthfeel rounds out significantly after 4 weeks of cold storage. Sanitization is paramount; any bacteria will thrive in the sweet, nutrient-rich wort before the yeast takes over.
🍽️ Serving Suggestions
Serve in a traditional glass Seidel or a tall pokal glass at 45-50°F to let the malt aromas bloom. Pairs exceptionally well with roasted pork shank (Schweinshaxe) or hearty venison stew. Try it alongside aged Gouda or Swiss Gruyère to complement the nutty malt profile. For dessert, pair with a dark chocolate torte or a rich bread pudding. The bready sweetness makes it a perfect companion for spicy sausages and stone-ground mustard.