What about an Imperial Helles Bock, does a good commercial example exist?
http://www.examiner.com/beer-in-nat...s-bock-released-by-sierra-nevada-details-here
BOOM!
*excerpt*
Water: In an attempt to develop typical pilsener smoothness and unique hop characters, very soft water was maintained during the brewing process.
Yeast: Several batches were made using two lager yeasts; Sierra Nevadas house lager yeast and my lager yeast I have been using in most of my homebrewing for the past (available as Cry Havoc" Yeast through White Labs) 27 years. Sierra Nevadas house lager yeast helped with attenuation or in other words more complete fermentation. My lager yeast contributes subtle and pleasant sulfur-like character reminiscent of fresh baked bread. At bottling, the beer was backpitched with both yeasts added to the bottles for better flavor stability and contribution to a comforting and sensual bready flavor and aroma. Primary fermentation was pursued at temperatures between 52 and 56 degrees F. Lagering was done for a few weeks at lower temperatures.
Malt: About 50% of the base malt was Czech (Bohemian) floor pilsener malt. The other half was large batch European pilsener malt typically used in many pilseners. Also used was about 3% Belgian aromatic malt and 3% Canadian honey malt. The aromatic malt adds significant amber color along with mild, yet notable bready/toasted fresh out of the oven sweet malt aromas and flavors. Honey malt contributes a bit more color along with a very pleasant and subtle floral honey aroma and flavor.
Hops: A very unique blend of hops for bittering, flavor and aromatic character was used. American and unique late and dry hopping techniques were involved in infusing the unique characters of hops. New Zealand Pacific Hallertauer hops were used for the bittering and long boil addition to the brew. A blend of German Tettnang and German Spalt Select were used during the latter stage of boiling for flavor and aroma. The brews were dry hopped during lagering with a 60/40 blend of American Crystal hops and German Hallertauer using Sierra Nevadas unique recirculating torpedo method.
The hops were specifically chosen to contribute floral and sweet hop aromatics and flavor, with a smooth, gentle, yet very satisfying bitterness. Specifically avoided were popular American fruity and citrus-like hops such as Cascade, Centennial, Simcoe, Amarillo, Citra, Columbus. The hops that were used were chosen to dynamically and symbiotically compliment the deliberately infused malt characters. Final hop bitterness is about 41 bitterness units.
Original gravity was 19 degrees Plato (1.0785) and finishing at about 3.85 Plato (1.015). Six 200 barrel batches were brewed. Thats about only a limited one time edition of 180,000 - 25.4 oz corked bottles, available in limited quantities in markets that sell Sierra Nevada beer. The beer is unique. It does not fit any particular style. It is aptly called Charlie, Fred & Kens Imperial Helles Bock, a name that implies strength yet does not infringe upon the lighter colored and less malt complex traditions of German Helles and German Mai Bocks. German light colored bocks do not have even the slightest hint of amber. They do not have the toasted complexity nor the honey floral character. German Maibocks and Helles bocks rarely, if ever exceed 8% abv. German light bocks rarely exceed 27 bitterness units. This Imperial Helles Bock is slightly higher at 41 bitterness units in order to balance the higher alcohol and higher malt character; the effort is designed to develop and delicious balance, high on drinkability.
