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AHA Guideline

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Traditional German-Style Bock

Traditional German-Style Bocks are dark brown to very dark. Traditional bocks are made with all malt, and have high malt character with aromas of toasted or nut-like malt, but not caramel. Fruity-ester aromas should be minimal if present. Diacetyl aroma should not be perceived. Hop aroma is very low. Traditional bocks have high malt sweetness. Malt flavor character should be a balance of sweetness and toasted or nut-like malt, but not caramel. Hop flavor is low. Hop bitterness is perceived as medium, increasing proportionately with starting gravity. Fruity-ester flavors should be minimal if present. Diacetyl flavor should be absent. Body is medium to full.

Vitals

  • Original Gravity (┬░Plato) 1.066 - 1.074 (16.1 - 18)
  • Apparent Extract/Final Gravity (┬░Plato) 1.018 - 1.024 (4.6 - 6.1)
  • Alcohol by Weight (Volume) 5.00% - 6.00% (6.30% - 7.60%)
  • Bitterness (IBU) (20 - 30)
  • Color SRM (EBC) 20 - 30 (40 - 60)
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