Chocolate Caramel Bock

The Chocolate Caramel Bock seamlessly merges the deep-rooted traditions of German brewing with the allure of dessert-inspired infusions. Every sip tells a story – starting with the signature maltiness of the Bock, leading to the rich decadence of chocolate, and ending with a hint of caramel sweetness. It’s a beer that not only celebrates the heritage of classic brewing but also pushes the boundaries, proving that experimentation in the craft can yield delightful results.

Whether enjoyed by a roaring fireplace on a chilly evening or shared with friends at a festive gathering, this brew promises an experience that’s both nostalgic and novel. So, raise your glass to tradition, innovation, and the many flavors of beer.

Type of Beer

Bock

Fermentation Temp

12’C

Type

All Grain

Chocolate Caramel Bock

ABV 6 – 7.5%

All Grain

BrewZilla / RoboBrew 65L

Efficiency: 77%

Batch Volume: 22 L

Boil Time: 90 min

Mash Water: 27.25 L

Sparge Water: 9.71 L

Total Water: 36.96 L

Boil Volume: 34.75 L

Pre-Boil Gravity: 1.033

Vitals

Original Gravity: 1.046

Final Gravity: 1.009

IBU (Tinseth): 33

BU/GU: 0.73

Color: 23.3 EBC

Mash

Temperature — 35 °C — 20 min

Temperature — 45 °C — 5 min

Temperature — 52 °C — 20 min

Temperature — 63 °C — 60 min

Temperature — 72 °C — 10 min

Temperature — 76 °C — 10 min

Malts (6 kg)

5 kg (83.3%) — Weyermann Bohemian Pilsner — Grain — 3.7 EBC

500 g (8.3%) — Weyermann Carahell — Grain — 25.5 EBC

500 g (8.3%) — Weyermann Chocolate Wheat — Grain — 900 EBC

Hops (100 g)

50 g (22 IBU) — Saaz 3.6% — Boil — 60 min

50 g (11 IBU) — Saaz 3.6% — Boil — 15 min

Extras:

300g of Caramel (Boil for last 10 minutes)

150g of unsweetened cocoa powder (Boil for last 10 minutes)

Yeast

2 pkg — Gozdawa W3470 W34 / 70 81%

Fermentation

Primary — 12 °C — 14 days

Carbonation: 2.4 CO2-vol

Instructions:

  1. Mash: Begin by heating 5 gallons of water to about 155°F (68°C). Introduce your malts and allow them to steep for 60 minutes. Rinse (sparge) the grains afterward with 2 gallons of water at 170°F (77°C) to extract any lingering sugars.
  2. Boil: Transfer your wort (the sugary liquid) to a boil. Introduce the Hallertau hops and lactose at the onset of the boil, maintaining this for 60 minutes. For the last 10 minutes, add the cocoa powder and Tettnanger hops.
  3. Cool and Ferment: Post boiling, it’s crucial to cool the wort swiftly to around 55°F (13°C). Once achieved, move the wort to a sanitized fermenter, adding the yeast. Fermentation should occur at a temperature range of 48-55°F (9-13°C), typical for lagers, and last one to two weeks. Ensure fermentation completion with steady gravity readings over several days.
  4. Lagering: This beer benefits from an extended cold storage or lagering phase. Once primary fermentation concludes, lower the temperature to around 40°F (4.4°C) and maintain for 4-6 weeks. This process refines and clarifies the beer’s flavor.
  5. Bottle or Keg: After the lagering period, the beer is ready for bottling or kegging. For those bottling, integrate priming sugar to facilitate carbonation. A further two-week conditioning period is advised before relishing your homemade Chocolate Caramel Bock.

The Chocolate Caramel Bock provides a harmonious blend of the traditional Bock’s malt-forward profile with the indulgent flavors of chocolate and caramel. The lagering phase ensures a crisp finish, making it both refreshing and flavorful.

As always, ensure your brewing equipment is thoroughly sanitized before starting and stick to safety guidelines throughout the process. Enjoy your brewing adventure!