<_MOD_>1969-12-31
Recipes
7372
1
0
123
1
<_XName>Recipes
16
<_MOD_>2016-02-20
Traditional Bock
Jeremy Winn
2016-02-27
1990-06-01
640.0000000
640.0000000
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4200
1800
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<_MOD_>2016-02-20
Beginner Equipment Profile
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213.7600000
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<_MOD_>2016-02-20
Traditional Bock
Bock
BJCP 2008
2
5
1
1.0640000
1.0720000
1.0130000
1.0190000
20.0000000
27.0000000
2.2000000
2.7000000
14.0000000
22.0000000
6.3000000
7.2000000
A dark, strong, malty lager beer. 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. 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.
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.
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.
Einbecker Ur-Bock Dunkel, Pennsylvania Brewing St. Nick Bock, Aass Bock, Great Lakes Rockefeller Bock, Stegmaier Brewhouse Bock
http://www.bjcp.org
<_MOD_>2016-02-20
BIAB, Full Body
260.0000000
71.9600000
212.0000000
71.9600000
5.2000000
168.0800000
0
95.0000000
1
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1
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1318.1200000
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Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
<_MOD_>1969-12-31
steps
7432
1
1
7149
2
<_XName>steps
16
<_MOD_>2016-02-20
Saccharification
0
1318.1200000
156.0200000
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164.9942927
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<_MOD_>1969-12-31
Mash Out
2
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<_TExpanded>1
1
640.0000000
160.0000000
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<_MOD_>2016-02-20
Malt
0
0
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0
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120.0000000
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0
100.0000000
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<_MOD_>2016-02-20
Corn Sugar
70.0000000
0
Corn Sugar
100.0000000
Use corn sugar for priming the beer
<_MOD_>2016-02-20
Lager, Two Stage
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Two stage fermentation with a longer first stage, second stage used for the diacytl rest and a ramp to lager storage temperatures during aging.
<_MOD_>2016-02-20
Ingredients
7405
1
1
7182
10
<_XName>Ingredients
16
<_MOD_>2016-02-20
Munich Malt
Germany
0
1
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128.0000000
9.0000000
80.0000000
0.0000000
49.2307692
0
1
1.3000000
5.0000000
72.0000000
11.5000000
0.0000000
0
1
80.0000000
Malty-sweet flavor characteristic and adds a reddish amber color to the beer.
Does not contribute signficantly to body or head retention.
Use for: Bock, Porter, Marzen, Oktoberfest beers
75.0000000
0.1056250
Amber Liquid Extract
<_MOD_>2016-02-20
Pilsner (2 Row) Ger
Germany
Avangard
0
1
0.0000000
112.0000000
2.0000000
81.0000000
0.0000000
43.0769231
0
2
1.5000000
4.0000000
110.0000000
11.0000000
0.0000000
0
1
100.0000000
German base for Pilsners and Bohemian Lagers
75.0000000
0.0800000
Pilsner Liquid Extract
<_MOD_>2016-02-20
Caramunich Malt
Belgium
0
1
0.0000000
8.0000000
56.0000000
71.7000000
0.0000000
3.0769231
0
3
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
0
10.0000000
Caramel, copper colored malt. Used in Belgian ales and German bocks.
75.0000000
0.0800000
<_MOD_>2016-02-20
Special B Malt
Belgium
0
1
0.0000000
8.0000000
180.0000000
65.2000000
0.0000000
3.0769231
0
4
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
1
10.0000000
Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.
75.0000000
0.1406250
<_MOD_>2016-02-20
Melanoiden Malt
Germany
0
1
0.0000000
4.0000000
20.0000000
80.0000000
0.0000000
1.5384615
0
5
1.3000000
3.5000000
10.0000000
11.0000000
0.0000000
0
1
15.0000000
Aromatic malt from Banberg, Germany. Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor.
75.0000000
0.0800000
Caramel/Crystal Malt - 20L
<_MOD_>1970-01-19
Perle
Germany
1
0
8.0000000
4.7500000
33.3333333
0.0000000
0.5000000
25.0000000
75.0000000
0.0000000
Perle has a spciy character, and the aroma is moderate and pleasing. Commonly compared to Hallertau Mittlefruh.
Used for: German ales, lagers, Plisner, Alt, Maisbier, Dunkle, Kolsch
Aroma: Delicate floral and fruity tones
Substitutes: Northern Brewer, Perle (U.S.), Hallertau Mittelfruh, Hallertau Aroma
Storage: Good
6-10% AA / 2.5-5% Beta
12.6282356
6
3
1
1.9500000
<_MOD_>1970-01-19
Hallertau
U.S.
1
0
4.5000000
4.5000000
66.6666667
0.0000000
1.0000000
50.0000000
45.0000000
0.0000000
This traditional German land-race variety has limited acreage in the U.S.
Used for: lager, pilsner, bock, wheat, Munich Helles, or Belgian style.
Aroma: considered mild, pleasant, and slightly flowery & spicy.
Substitutions: Liberty, German Hallertau, German Tradition
Storage: Fair (50-60% AA after 6 months at 20 C)
3.5-5.5% AA / 3.5-5.5% Beta
11.3452108
7
0
1
2.0500000
<_MOD_>2016-02-20
Whirlfloc Tablet
1
Clarity
704.0000000
6
1.0000000
640.0000000
0.0000000
0.1000000
0
0
15.0000000
Aids in clearing yeast and chill haze. Easy to use tablet form.
1
0
8
<_MOD_>2016-02-20
SafLager German Lager
DCL/Fermentis
S-189
1
1
2
0.8000000
1.0000000
0.0000000
5.7500000
9
1
2016-02-27
2016-02-20
200.0000000
70.5000000
74.5000000
48.0000000
56.0000000
0
0
0
5
2003-06-14
Wide range of lagers and pilsners.
Popular lager yeast strain. Produces wide range of continental lagers and pilsners. Clean finish.
<_MOD_>2016-02-20
Saflager Lager
DCL/Fermentis
W-34/70
1
1
2
1.7000000
1.0000000
0.0000000
5.7500000
10
1
2016-02-27
2016-02-19
200.0000000
73.0000000
77.0000000
48.0000000
59.0000000
0
0
0
5
2011-03-06
European lagers
A famous yeast strain from Weihenstephan Germany used worldwide in brewing. Their most popular strain for lagers.
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2
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1.0100000
30
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23.6801990
18.0011313
4.4 SRM - 20.2 SRM
1.0682608
0
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