I was literally just about to start almost the exact same thread. I keep my Märzen on tap a good chunk of the time, and I have a keg of doppelbock about ready to tap, but I'd like to brew something in the middle ground for the winter. I've never brewed a Bock, and there aren't a lot of commercial examples out there that I've found, either.
A lot of recipes I've seen call for a large amount of Dark Munich - is this style essentially a big Dunkel? Not to stir the pot, but I'm also wondering what everyone's thoughts are on CaraMunich in this style.
I still have some Red X Malt laying around, so I was thinking of giving it a go here. Here's my first pass at a recipe:
Title: Red Bock
Brew Method: BIAB
Style Name: Traditional Bock
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.070
Final Gravity: 1.018
ABV (standard): 6.9%
IBU (tinseth): 26.37
SRM (morey): 15.15
FERMENTABLES:
1 lb - German - Munich Dark (16.7%)
0.5 lb - German - Pilsner (8.3%)
4 oz - Belgian - Aromatic (4.2%)
4 oz - German - CaraMunich III (4.2%)
4 lb - Red X Malt (66.7%)
HOPS:
0.6 oz - Sterling, Type: Pellet, AA: 7.1, Use: Boil for 60 min, IBU: 26.37
MASH GUIDELINES:
1) Infusion, Temp: 153 F, Time: 75 min, Amount: 17 qt, Sacc Rest
YEAST:
Wyeast - Octoberfest Lager Blend 2633