The remaining malt will be continential pilsner malt, such as Weyerman pilsner malt.
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2021 BJCP 6C - Dunkles Bock characteristic ingredients: "Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean German lager yeast."
Vital statistics:
Zainasheff suggests 50% Munich, 5 to 10% crystal malt, and possibly small amounts of lighter crystal malts. Tiny amounts (1% or less) of chocolate or other roasted malt may be used for color adjustment.
The traditional mash is decoction, which may enhance caramel and melanoidin character. Step mashes and single-step infusion mashes are likely more common in modern commercial brewing. In these, decoction-like character might be partially achieved through using small amounts of Melanoidin malt.
The hops should be German or continental European varieties. Avoid high hop flavor and aroma. Keep the late hop additions small to focus upon malt character.
Use a clean fermenting lager yeast that produces low diacetyl. Diacetyl rests and cold conditioning are recommended.
Beer-analytics.com Dunkles bock analysis
Zainasheff, J., (2015, January-February). Traditional bock: The beer of Einbeck. Brew Your Own, p. 30 - 35.
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