Dark Bock

This dark bock develops toasty chocolate notes and nutty flavours. A very little hop contribution either in bitterness or aroma.

Characteristics:

Alcohol: 6-7.5 %
Original gravity: 1.080-1.085
Bitter Units: 18-22
Color: deep copper to dark brown

Ingredients

Malt
  • Munich Malt 60%
  • Vienna Malt 30%
  • Caramunich ® or equivalent 8.5%
  • Carafa® or equivalent 1.5%

CARAMUNICH® and CARAFA® are registered trademarks of Weyermann® Specialty Malts.

Hops
  • Hallertauer (Mittelfrüh)
  • Hallertaueur Hersbrucker
  • Spalt (2 to 6% alpha acid)
Yeast(s)
  • Saflager S-189 150g/hl (0.20 Oz/gal)

Mashing Temperature (120 minutes-infusion)

  1. Mash in at 45°C (113°F) rest for 20 minutes
  2. Raise mash temperature to 52°C (125.6°F) rest for 30 minutes
  3. Raise mash temperature to 62°C (143.6°F) rest mash for 20 minutes
  4. Part mash temperature to 72°C (161°F) rest mash for 20 minutes
  5. Boil for 10 minutes and return to main mash
  6. Step 6. Pump at 78°C (172.4°C)

Boiling of the Wort 90 minutes

Boiling should be done at 100°C /212°F.

Hopping 60 – 90 minutes

Add 90% at beginning and 10% of hops 5 minutes before the end.

Fermentation temperature

Ideally start at 12°C /53.6°F.