How To Brew Helles Bock: From Munich Meadows to Malty Magic

Helles Bock derived from the German town of Einbeck during the Middle Ages. Helles Bock, or Maibock as it is commonly referred to, became popular in the 13th century. The town of Einbock became part of the Hanseatic League.

This was an alliance between trading countries from the Baltic Sea to the North Sea and included nearly 200 cities. The alliance helped to protect common economic interests.

In order to be a member of the league, a town or city had to provide goods to other towns or cities. In Einbeck’s case, their Helles Bock was the reward for those involved with the Hanseatic League.

The Envy of All the Land

Many people were envious of this high-quality beer. It was much different than what was being brewed around Germany at this time.

One Munich brewery took it upon themselves to brew their own. Munich’s very own Hofbrauhaus, owned by a royal household at the time, recruited Einbeck brewer, Elias Plicher, in 1614.

Brew in Winter and Drink in Spring

Plicher created a beer that was much different than the beers he first brewed in Einbeck. He started using lager yeast instead of ale yeast.

Plicher embraced the age old tradition of brewing this beer in the winter and cold-stored it until spring. This is where the maibock first came to be.

The first Helles Bocks were likely compared to Traditional Dunkle Bocks. It is unknown when and why the lighter helles version came to be. Some have speculated that it was due to the rise in golden lager popularity.

“Was in the Spring…”

Helles Bock or Maibock is still a springtime favorite. There are a few breweries that I know of that keeps these beers on their yearly calendar.

Like many brewers and homebrewers alike, the seasonality of beer is something to behold. Some go crazy with it and some ignore it all together.

A Helles Bock still modestly climbs the abv chart, with some clocking in at 7.4% abv. It’s a great beer when the weather is turning warmer from the harsh months of winter, but with a bit of a nip still in the air.

Style Profile and Characteristics of Helles Bock

Appearance

Ranges from a deep gold to a light copper amber. Should have a big, creamy persistent head. Clarity will range from clean to bright.

Aroma

Strong grainy malt quality with light sweetness and low toasted notes. Hop aroma is medium-low; subtly floral, spicy, or herbal.

Clean fermentation profile with low fruity esters. Possible light presence of alcohol warmth and low aroma of DMS.

Mouthfeel

Smooth, clean feel on the palate. Increased bitterness with no harsh astringency. Warming notes of alcohol and medium to medium high.

Taste

The malt dominates here with a medium to moderately strong sweet graininess present. Notes of toast are possible. If present at all, caramel flavors should be very low. Medium to no hop flavors detected.

Hop flavors are whispers of floral, spicy, or herba. Clean well attenuated fermentation character. The finish is medium-dry with slight hint of hops and malt remaining in the aftertaste.

Food Pairing

Think Thai, Mexican, or Korean barbecue. Pairing a Helles Bock with such meats as venison, grilled pork, wild boar, duck, and grilled sausage.

Of course everyone’s favorite, steak, makes a decent pairing too. Pairs well with grilled vegetables.

Seafood is another option. Crab cakes, fresh shrimp, lobster tail, and mussels all work wonders with this beer. Cheese is a fine pairing to consider. Gruyere, Asiago, Danbo, Camembert, Emmental, or aged Parmesan.

Brewing Helles Bock By the Numbers 

• Color Range: 6 – 11 SRM
• Original Gravity: 1.064 – 1.072 OG
• Final Gravity: 1.011 – 1.018 FG
• IBU Range: 23 – 35
• ABV Range: 6.3 – 7.4%

Brewing your own Helles Bock

Malt

Much like an Oktoberfest beer, the combination of base malts will really add a complexity and interest in your beer. A good quality Pilsner malt is where you want to start. Followed up with a combination of some Vienna malt and Munich.

If the purest will give me just one here, I tend to agree with Martin’s decision to add some Maris Otter to the grain bill. I would not argue those said purests that demand an English malt doesn’t belong in a German beer. I think Vienna will work just fine here.

As for Specialty malts, caramel and crystal malts really do not belong in a Helles Bock. With the possibilities of the sweet caramel coming out in the taste or aroma should deter you from adding it to your grain bill. Some dark Munich if kept under 10% of the grain bill cane work to add some color.

Hops

The hops for a Helles Bock are subtle. German Noble hops again are the hops of choice. Hallertauer, Spalt, Tettanger are all possibilities.

If you are looking for a hop with a bit more bitter bite, try adding Magnum or Galena for your bittering addition.

Yeast

Yeasts to consider using:

• White Labs German Bock Lager WLP833
• German Lager White Labs WLP830
• German X Lager WLP835
• Wyeast Hella Bock Lager 2487
• Munich Lager 2308
• Imperial Yeast Harvest L17
• Dry Yeast Saflager W34/70
• Mangrove Jack’s Bavarian Lager M76

Fermenting and Lagering

Chill the wort to 50°F (10°C) and hold it there for around 5-6 days. Allow for the beer to free rise to 70°F (21°C) at the end of fermentation to assist in diacetyl cleanup.

Once the beer completes fermentation and after the diacetyl rest, you want to cold crash it to 35°F (2°C) for about 4 weeks to improve clarity.

Helles Bock Homebrew Recipe

Malt

• 43% 6 lbs Pilsner; German
• 36% 5 lbs Maris Otter
• 21% 3 lbs Munich Malt

Hops

• 2.00 oz Hallertauer Pellets – Boil 60.0 min
• 1.00 oz Hallertauer Pellets – Boil 15.0 min

Yeast

• 1.0 pkg German Lager (White Labs #WLP830)

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Frequently Asked Questions

What is a Helles Bock and how does it compare to a Maibock?

A Helles Bock, also referred to as a Heller Bock, is a German-style pale lager that is malt-forward, with a mild hop bitterness. It generally has an Alcohol By Volume (ABV) ranging from 6.5% to 7.5%, showcasing a light to medium-bodied profile.

On the other hand, a Maibock is a traditional German lager that is also malt-oriented but tends to have a higher hop bitterness compared to a Helles Bock.

Both styles signify the transition from winter to spring with their refreshing qualities, although the Maibock is often associated with spring celebrations due to its name, which translates to “May Bock” in German.

What does the term “bock” signify in beer terminology?

The term “bock” in beer terminology originates from the German town of Einbeck, and it traditionally signifies a strong lager. Over time, the name evolved to “bock” in the Bavarian dialect, and came to represent a range of stronger lagers with varying color and flavor profiles.

The strength of a bock is often reflected in its ABV, which tends to be higher compared to regular lagers.

When considering a Helles Bock recipe versus a Maibock recipe, what are the primary distinctions?

A Helles Bock recipe will typically aim for a lighter color, milder hop bitterness, and a pronounced malty sweetness, often achieved by using a higher proportion of pale or pilsner malts.

A Maibock recipe, while also malt-forward, will generally include a higher hop rate to achieve a balanced or even pronounced hop bitterness.

The choice between crafting a Helles Bock or a Maibock may reflect one’s preference for either a more malt-centric or a more balanced hop-malt profile.

How do the flavor profiles of a Helles Bock beer and a Maibock beer compare and what might your beer choice say about you?

The flavor of a Helles Bock beer tends to be more malt-driven with a mild hop bitterness, presenting a smooth, clean, and somewhat sweet profile.

Conversely, a Maibock beer has a more balanced interplay between malt sweetness and hop bitterness, yielding a refreshing and slightly more robust flavor profile.

Your choice between the two might reflect a preference for either a smoother, malt-centric beverage (Helles Bock) or a more complex, balanced flavor profile (Maibock).

Are there notable variations within the Helles Bock and Maibock styles, such as Helles Doppelbock or Maybach Beer?

While Helles Bock and Maibock are distinct styles, variations exist within and beyond these classifications. For instance, a Helles Doppelbock is a stronger, more malt-forward variant of a Helles Bock, boasting an elevated ABV and a richer malt profile.

Similarly, though “Maybach” beer might be a misnomer or a rare variant, the world of bock beers is rich with diversity, ranging from traditional bocks to doppelbocks, eisbocks, and more, each with its unique characteristics and brewing traditions.