When I mentioned my interest in seeing your take on a helles or traditional bock, I should have been clearer in saying a helles bock or a traditional bock (given your skill with german styles). Not an american 8-9% version (that may he overhopped), but a german one: 6.5 or so %, appropriate hops. True to style like the rest of your lagers.
I say this out of self-interest as these are one of my favorite styles and I have 2 kegs of these lagering for the next couple of months. I bet a Mayfair maibock would be great…[/quote]
Hmm. I like the sound of that. I was noodling with a traditional bock awhile back and looked at some recipe sites, books, BJCP guidelines and took my own tastes into consideration too. I never made this beer but I have the recipe laid out as …
[b]Mayfair Court Traditional Bock
7 lbs Best Malz Pilsner
6 lbs best Malz Munich 10L
6 ounces Belgian CaraMunich 45L
4 ounces Biscuit
7.2 AAU of Northern Brewer pellets (I could see Magnum here too) for 60
½ oz Perle pellets for 15 mins
½ oz Hallertau or Hersbrucker pellets for 10
Wyeast 2206 Bavarian or 2124 Bohemian lager yeast
OG: 1.068, FG: 1.016, IBU: 36, SRM: 16, ABV: 6.5%[/b]
I would mash at 150° or so single infusion and probably dilute my water (a personal thing) 25% with distilled, make sure my Ca was at 50ppm and use a balanced water profile or possibly one that slightly favored chlorides. The hops could be anything but they should be German. I like German Magnum for bittering because it’s got a high AA% and it’s so darn clean. I could see Spalt and Tettnanger being used here in the flavor or aroma additions as well as Northern Brewer, Magnum or Tradition for the bittering. Lots of options here including the yeast. The 2206 would create a deeper, maltier beer while the 2124 would be a little “brighter”. 2308 would actually be an option as well and if you include that then you also have 830, 838 and maybe even 820. Cheers Jeebeel!