14. BOCK
14A. Traditional Bock
Aroma: Strong aroma of malt. Virtually no hop aroma. Some alcohol may be noticeable. Diacetyl or esters should be low to none.
Appearance: Deep amber to dark brown color. Lagering should provide good clarity despite the dark color. Head retention may be impaired by higher-than-average alcohol content.
Flavor: Rich and complex maltiness is dominated by the grain and caramel flavors of Munich and Vienna malts. A touch of roasty character may be present but is rare. No hop flavor. Hop bitterness is generally only high enough to balance the malt flavors to allow moderate sweetness in the finish.
Mouthfeel: Medium to full bodied. Low to moderate carbonation.
Overall Impression: A dark, strong, malty lager beer.
History: Can be thought of as a strong version of Munich Dunkel. A Bavarian specialty that is most closely associated with serving in winter and spring seasons.
Comments: Decoction mashing may enhance the caramel and melanoidin flavor aspects of the malt.
Ingredients: Munich and Vienna malts, rarely any dark roasted malts, never any non-malt adjuncts. Continental European hop varieties are used, for bittering only. Lager yeast. Water hardness can vary.
| Vital Statistics: | OG: 1.064-1.072 |
| IBUs: 20-35 | FG: 1.013-1.020 |
| SRM: 14- 30 | ABV: 6-7.5% |
Commercial Examples: Aass Bock, Hacker-Pschorr Dunkeler Bock, Dunkel Ritter Bock, Einbecker Ur-Bock.
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