Search BrewingKB



Home Brewing Articles

General Brewing

  • Homebrewing
    Discuss your brewing techniques, brewing styles, and any tips you might have. Use our community to ask about these things as well.
  • Bottling
    Tips and tricks to finding a home for your beer.
  • Equipment
    Show off your equipment, share tips on maintaining and sanitizing.
  • Terms
    Common home brewing terms and jargon for the new home brewer.

Recipes

  • Homebrew Recipes
    Share your recipes and comment on other's recipes that you try.
  • Beer Related Recipes
    Do you have a good recipe that uses beer (or wine)? Know of any good marinade's? Let us know about them here.

Alternative Brewing

  • Brewing Cider
    Techniques for brewing cider. Tips, tricks, questions, they all go here.
  • Wine
    The art of distilling wine. Discuss tricks to the trade, your successes (or failures), and the joy of distilling wine.
  • Mead
    A wine made from fermented honey and water. Discuss brewing this favorite of the Romans and Greeks.

Home Brewing Community

  • The Pub
    A place to discuss things not about brewing, beer, wine, etc. This is a place to get to know our other members outside of our shared enjoyment of home brewing.
  • Beer / Wine Talk
    Talk about your favorite beers and wines (and meads and ciders, etc) with other beer and wine lovers.

Brew Market

  • Selling Brewing Stuff
    Whether its equipment or ingredients, if you need to get rid of some of your brewing stuff, do it here.
  • Buying Brewing Stuff
    Why pay regular price when you can request what you need from our brewing community?
Bock Beer

Pages: 1

Bock Beer

Bock is a strong, full-bodied style of beer that originated in Germany, traditionally brewed in the fall when barley and hops were at their peak.

It was typically "lagered" all winter and enjoyed in the spring.

 

Also used as a suffix to describe the different bock styles;  Maibock, Weizenbock, Dopplebock, Eisbock. 

Maibock is a pale and Einbock is high in alcohol, Weizenbock is the wheat version and Dopplebock is a stronger version of Maibock.

 

I've been reading up on this style lately, getting a recipe together. One point that keeps coming up is that Bocks get their particular maltiness by decoction mashing. This is when part of the wort is pulled out during mash and boiled, then adding back to the mash to raise the temperature of the mash. The boiling changes the flavor of the wort, creating the malty tasting melanoidins. Here is some of the information I have collected: http://brewlogblog.wordpress.com/2009/11 … -research/

 

Pages: 1

Post Your Reply