Mash in at 132degF for 10 min protein rest. Mash pH was 5.11 after this rest.

Took about 15 mins of fucking around to get to about 148degF, blowing by the low 140s rest. At 25 mins so far, planning for 20 mins of beta amylase.

Raise to low 160s F, pull about half of the grain for a decoction. Return to main mash and heat to 168F for 10 min mash out. Sparge water heated to 170degF. Total mash time around 90-120 mins.

Pitched on top of a yeast bed which had already fermented full 5 gallon batches of Hoppy Honey Rye Lager and Helles.

From Dave Carpenter's Lager p.139-140:

Bock is a strong, dark, malt-forward German lager. A classic back is also known as a traditional bock, standard bock, or dunkles bock. By German law, it is at least 1.066 OG. Traditional bocks are not spiced (reinheitsgebot), but the malts can evoke plum, fig, and other dried fruits (natural complements to holiday cookies).

Standard bocks showcase a gorgeous, deep garnet color in the glass, with a robust ivory-colored head that might stick around or might not (alcohol tends to suppress head retention). Some describe these beers as brown, but that's not quite right. The best examples have luscious red highlights. On the nose and in the flavor, dark German malts dominate, with nary a hop in sight other than to supply enough bitterness to lend balance to the substantially malty body. Traditional examples will have undergone a decoction mash and an extended boil, both of which encourage the development of deeper flavors than malt alone can provide. The body, while dense and full, is simultaneously creamy and light on the tongue. It's an interesting dichotomy. look for a long, malty finish with a bit of alcoholic warmth in the higher-octane examples.

1.066-1.075 OG
15-30 SRM