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RECIPE: SAUBER TRADITIONAL DUNKLES BOCK

Full of malt depth yet dry, leaner than a doppelbock yet sneaky in strength...
Once you brew a dunkles bock, you’ll wonder why you don’t have one on tap
year-round.

Josh Weikert Apr 5, 2022 - 2 min read



Photo: Matt Graves/mgravesphoto.com

All Access Subscribers can download the Beersmith and BeerXML version of this
recipe. Subscribe today.

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.076
FG: 1.020
IBUs: 30
ABV: 7.5%

MALT/GRAIN BILL
8.8 lb (4 kg) Munich
4.4 lb (2 kg) Maris Otter
7 oz (198 g) Caramunich
7 oz (198 g) Briess Special Roast
3.5 oz (99 g) CaraRye

HOPS SCHEDULE
0.75 oz (21 g) Columbus at 60 minutes [30 IBUs]

YEAST
Wyeast 2206 Bavarian Lager

DIRECTIONS
Mill the grains and mash at 151°F (66°C) for 75 minutes. Recirculate until the
runnings are clear, then run off into the kettle. Sparge and top up as necessary
to get about 6 gallons (23 liters) of wort, depending on your evaporation rate.
Boil for 60 minutes, adding hops according to the schedule. After the boil,
chill below 50°F (10°C) if possible, preferably to 45°F (7°C), cooling the wort
overnight if necessary. Aerate the wort thoroughly and pitch the yeast. Ferment
between 45–50°F (7–10°C) for up to 5 days, then slowly raise the temperature
over the next 10–14 days to 60°F (16°C). When fermentation is complete, allow
the beer to further condition at room temperature for another 14 days, then
crash to 35°F (2°C), package, and carbonate to about 2.25 volumes of CO2.

BREWER’S NOTES
Single-malt variation: I recently brewed a version of this where I replaced the
grist with 100 percent Munich from a local craft maltster, with great results.
Could be worth a try!





ARTICLES FOR YOU




RECIPE: NORDSTERN EISBOCK

Brewing a great Eisbock requires restraint. Keep the recipe simple, and let the
freezer do the work.




RECIPE: DEVIL’S ADVOCATE GOLDEN STRONG ALE

This homebrew recipe is based on everything we know about how Duvel brews its
iconic golden strong ale.




GIVING THE DEVIL ITS DUE: BREWING IT GOLDEN & STRONG, THE DUVEL WAY

Duvel, Belgium’s iconic and elegant golden strong ale, is pale, dry, highly
carbonated, and it boasts a distinctive fermentation profile. What are the
stories, ingredients, and processes behind the archetype?




RECIPE: LERWICK LIGHT 60-SHILLING ALE

From his Make Your Best series, here’s Josh Weikert’s recipe for a delicate yet
flavorful Scottish-style light ale—including an extract version.




RECIPE: KLEINESBIER LIGHT ALTBIER

As summer turns to autumn, here is Josh Weikert's recipe for a slimmed-down,
session-strength, but still full-flavored Altbier.




RECIPE: WEGER BROTHERS AMERICAN BOCK 1909

Based on notes taken by Paul Kaiser, who brewed at Weger Brothers in
Philadelphia, here is a recipe for a bock lager in the early 20th-century
American fashion.



Subscriber Exclusive


RECIPE: THE ESTABLISHMENT LEFT MY WALLET IN EL SEGUNDO

This fan favorite at The Establishment in Calgary is an offbeat,
pineapple-infused take on a light and smoky Lichtenhainer.




Next Up:




MAKE YOUR BEST TRADITIONAL BOCK

When you get tired of the onslaught of coriander, orange peel, and wheat in the
spring seasonals, you’ll be very glad you have this dry, malty strong lager in
the refrigerator.

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