Recipe Type: All Grain
Yeast: W-34/70
Additional Yeast or Yeast Starter: repitch from slurry
Batch Size (Gallons): 6.5
Original Gravity: 1.060
Final Gravity: 1.018
IBU: 23.5 IBU
Boiling Time (Minutes): 90
Color: 19.2 SRM
Primary Fermentation (# of Days & Temp): 8 days 47 degrees
Additional Fermentation: 10 weeks lagering
Secondary Fermentation (# of Days & Temp): 1 week 68 degrees
Tasting Notes: extremely malty; no hop flavour/aroma; no roastiness; no esters; aftertaste lingers

6# Munich 9.0 SRM
6# Munich 6.0 SRM
2# Pilsner 2.0 SRM
1# Caramunich 56.0 SRM
4 oz Chocolate Malt 350 SRM

Hochkurz Double Decoction Mash
Protein rest 25 minutes @ 135
Maltose rest 90 minutes @ 143
Dextrinization rest 60 minutes @ 154 (Decoction)
Mashout 15 minutes @ 170 (Decoction)

90 minute boil
0.5 oz Hallertau (4.7%) 90 mins (FWH)
1.0 oz Hersbrucker (3.5%) 40 mins
0.5 oz Tettnang (4.8%) 30 mins

Aerated 90 seconds pure O2 prior to pitching. Repitched slurry from a Pilsner so had fermentation the following day even after pitching at 47 degrees.

This beer has made me a big fan of Munich malt. In my opinion people tend to use too much Pilsner malt in their traditional bocks. Munich should be the main malt (75-93%) with Pilsner supporting, not the other way around.

Overall a very smooth lager that I expect to improve further with extended cold storage.