Bock Recipe Advice

[grmski]

Hi all,

I'm planning a traditional bock and have got my grains delivered but thought I'd see if anyone has any thoughts or advice about Bock brewing before I get this one going in the next week or so. The beer will be a biab to 23l and assuming 75% efficiency. 6%abv and 24ibu. Grain bill 2.75kg pale malt,2.75kg Munich malt, 500g carapils, 350g special b and 50g choc malt. Hop bill 24g Northern brewer at 90 mins and 10g Tettnang at 30mins. Pitch 2 packs of 34/70. Ferment out at 13c for ~3weeks, d rest for 2days at 18c, rack of to a barrel to lager at 4c for 6 weeks bottle and prime with yeast and sugar.

I've made lagers before so am ok with the process there but any thoughts on Bock brewing would be great.

Cheers,
Grmski

[seymour]

Doing a multi-step decoction mash is a little tricky, but definitely enhances those true-to-style melanoidins.

[Fido97]

I have brewed a Bock a couple of times The first attempt ended up with an fg of about 1020 and so second time I used a different yeast but even then it ended up 1016 so relatively high and quite sweet. My grain bill was reasonably similar to yours. If I did it again I would boost the hops a bit and possibly mash slightly lower temp. Having said all that its a really nice beer which definitely improves considerably with age. Try to leave it at least 3 months after bottling (easier said than done I know).