Brewing up my first bock, and in looking at recipes online there seems two different schools of thought on the grain bill. On one hand there are recipes that are 100% Munich or some ratio of Munich and Vienna malts (which I assume is the most traditional), while on the other hand, I see recipes that have a significant pils base, with a bit of Munich and crystal for color (which I assume is more modern).
Has anyone brewed up a bock both ways that can break the flavor differences down for me? Any thoughts on the pros/cons of each type of recipe?
Has anyone brewed up a bock both ways that can break the flavor differences down for me? Any thoughts on the pros/cons of each type of recipe?