How to Brew Dunkles Bock: Brewing Bavaria’s Dark Gem

Dunkles Bock or Traditional Bock, as it is known, has a story that takes us back to Einbeck, Germany around the 14th century.

The town of Einbeck had a couple of huge advantages going for them. It was part of a federated trading group, The Hanseatic League.

This allowed them to export for goods they produced, which included beer. Secondly, it was situated in a very fertile land that was produced hops.

This happened to coincide with a time when brewers were making hops a prominent ingredient in their beers. Both of these factors gave the town of Einbeck the authority when it came to brewing beer.

Dark vs. Light

Traditionally bocks were brewed with pale malts and wheat. This made it stand out against the dark beers that were prevalent at the time.

This beer was usually only brewed in winter and then stored cold until the spring. The cold storage increased clarity and decreased bateria.

As quick as the Dunkles Bock was the toast of the town, it fell just as quick. The downfall was three fold; The Thirty Years War, a competing economic leagues that emerged, a fire that destroyed the town of Einbeck.

The good people of Bavaria became very accustomed to this wonderful beer to allow it just to disappear.

Help is On the Way

In 1612, master brewers from Einbeck went to Munich to teach the beery ways of the bock beer. Many of the Munich brewers were used to their brown ales.

The new lagering procedures intrigued the Bavarian brewers.

The beer was quite dark and strong. Now it was bottom fermented and lagered for several months. This helped to create a smooth, clear beer with truly complex malt flavors.

What’s in a Name

It is speculated that the origin of the name derived from two different ideas. In German, the word “Bock” is the word for a male goat. It is believed that the strength of the beer “has a kick like a goat.”

Also, the zodiac sign of Capricorn is overhead each season when the Germans would brew this beer.

Style Characteristics of Dunkles Bock

Appearance

The lagering process gives this beer a beautiful clarity even though it is a dark beer. It is “a real looker” when poured into the glass.

Color ranges from copper to dark brown, with some mahogany highlights throughout the beer. A pretty persistent, large off-white colored head is cream like and quite the contrast to the dark colored beer.

Aroma

Malt is showcased with this beer style. The strong malt nose can be heavy with melanoidins, a compound found when amino acids and sugars are combined at higher temperatures.

There is also a nice toastiness that exists in this beer. There should be very little to no hop aroma. Alcohol may be noticeable with very low fruity esters.

Flavor

The malt complexity really carries this beer. The malt contributes to toasty flavors, but never burnt or roasted characters. Caramel at a very low level may be detected.

Hop bitterness supports the malt backbone without being too noticeable and allows for a drinkable sweetness to be present without it being cloying.

No esters, diacetyl, or hop flavor should be detected.

Mouthfeel

The mouthfeel is smooth. No harshness or astringency is noticeable.

Low to moderate carbonation should contribute to a medium to medium-full body. Some alcohol warmth is present and acceptable.

Food Pairing

With the maltiness of this beer, pairing this beer is fairly easy. Think Tex-Mex, grilled chicken, roasted duck or even pork chops.

An aged Swiss cheese pairs well with a Dunkels Bock as does dark chocolate.

Brewing your own Dunkles Bock

Malt

Like most German beers, Munich and Vienna malts are your choices when considering a base malt. Dark roasted malts and crystal malts should be avoided at all costs.

The dark roasted malts will impart a roast-like characteristic and the crystal malt will give you the wrong kind of malt flavor in your beer.

If you are going to skip the traditional triple decoction process, then you will need to impart some color through specialty malts. Carafa Special II could be considered here.

It is a de-husked version of Carafa and produces rich color, body, and aroma without the harsh flavors and astringency typical of dark-colored grains.

Hops

There is very little hop presence in a Dunkles Bock. Most of your hops will be added at the beginning of the boil. Not surprisingly, German noble varieties are your best choice.

German Northern Brewer, Perle, Spalt, Saaz, and Hallertauer are all good selections.

Avoid anything with a high alpha variety, as they will upset the malt balance.

Yeast

When looking for a yeast for your Dunkles Bock, look for these characteristics: ability to reproduce with a high gravity, be flocculent, and produce very little diacetyl.

A Munch or Bavarian yeast strain should be strongly considered. White Labs WLP833 German Bock Yeast or Wyest 2487 Hella Bock Yeast are both good options.

Mash

As mentioned earlier, a triple decoction was traditionally used when making a Dunkles Bock. A decoction mash involves taking a portion of the mash and heating it up to boiling and then adding it back.

Decoctions can maximize malt flavor, help break down grain cell walls, and it makes filtering easy. 

The conversion temperature will be between 149°-155°F(65°-68°C). The sparge temperature will range from 168°(75°C) and 172°F(75°-77°C) with a grain-bed runoff temperature of 168°F(75°C).

Avoid going above 170°F(76°C) as it will be likely to leach tannins out of the grain husks.

Fermentation

Fermentation should be completed at around 50°F(10°C), with a way of controlling your temperatures.

After fermentation is complete, the beer should be lagered at close to freezing temps for 4-10 weeks. This will give the yeast ample time to settle out.

Dunkles Bock Recipe

Grain

• 71%    10 lbs Munich Type I
• 21%     3 lbs Pilsner; Floor Malted Bohemian
• 6%    12.0 oz Caramunich  III
• 2%    2.0 oz Carafa Special II

Hops

• 1.00 oz Perle Pellets

Yeast

• 1.0 pkg German Lager (White Labs #WLP830)

Save this for Later

Frequently Asked Questions

What is the Origin of Dunkles Bock?

Dunkles Bock has its roots in Einbeck, Germany, around the 14th century. The town was part of the Hanseatic League, a federated trading group, which allowed them to export goods, including beer.

The beer was initially brewed with pale malts and wheat, making it stand out against the dark beers of the time.

What Does “Bock” Mean in the Context of Beer?

In German, the word “Bock” means a male goat. It is believed that the strength of Dunkles Bock beer “has a kick like a goat.”

The name may also be related to the zodiac sign of Capricorn, which is overhead each season when Germans brew this beer.

What are the Key Characteristics of Dunkles Bock Beer?

Dunkles Bock is known for its malt complexity, toasty flavors, and dark color ranging from copper to dark brown. It has a smooth mouthfeel with low to moderate carbonation. The beer is lagered for several months, giving it a beautiful clarity and complex malt flavors.

What Ingredients are Essential for a Dunkles Bock Recipe?

For brewing Dunkles Bock, Munich and Vienna malts are generally used as base malts. Dark roasted malts and crystal malts should be avoided.

German noble hop varieties like German Northern Brewer, Perle, Spalt, Saaz, and Hallertauer are recommended.

A Munich or Bavarian yeast strain that can handle high gravity and produce little diacetyl is also essential.

What Food Pairs Well with Dunkles Bock?

Given the maltiness of Dunkles Bock, it pairs well with a variety of foods. Tex-Mex, grilled chicken, roasted duck, and pork chops are good options.

Aged Swiss cheese and dark chocolate also complement the beer’s flavors well.