bock is one that I have not mastered yet, despite several tries over the past decade or so. that said, are you sure you want the overweight to Vienna? personally, I like predominantly munich malt flavor in my bocks
I prefer my bock to be a blend of German Munich and Pils with maybe a little dark Munich thrown in. Maybe 60-80% Munich with the rest being Pils. The pils lightens the body so that you don’t get that Grape Soda Flavor. To adjust the color you might add in a lille carafa special
That said, what you have may work just fine depending on what you are going for.
In Germany, and according to the German recipe “rules”, Vienna is only used in festival beers (Festbier and Oktoberfest). So while you can use anything, its certainly not traditional.
I ferment at 45F until 4 points away from final gravity, where I transfer to a keg. Once in the keg and fermentation is complete and the beer is carbonated( naturally) I lager at 30f for 1 week for every degree plato. In this case this was about…16.5 weeks.
If you are talking about methyl anthranilate I don’t think this is the same, but I may be wrong. Yes, I have tasted it in imported dark German lagers, though much stronger in American versions (and homebrewed). But not in any pale beers ever, irregardless of how they were brewed or what ingredients used.
I taste grape in quite a bit of international beers, interestingly sauergut is a major factor in the grape flavor. When tasted separately it(SG) tastes like really acidic orange juice, but once added to wort grape flavors come out( pre yeast even). Sauergut is really interesting. Some beers like Paulaner pils have a very distinct SG grape note coming most likely from a knock out addition, to help with hotbreak formation and lag. But you have beers like Ayinger that only do a mash addition and the flavor carries over into the finished beer as a nuance. Acid malt(which is basically sprayed with SG) can bring these flavors as well.
I personally don’t pick up grape from munich alone. To me (depending on the color), I get pretzel, outside of hard pretzel, slight cherry, and maybe some dough, also I get a weird( albeit very small) sour twang, especially when used in pale grists.
If you do a search one here there was a thread where Mark (S. cerevisiae) posted that it is a yeast ester, and that its precursor is high in German malt strains. I know guys who have made Bocks that had a strong Welches Grape Juice flavor, I am certain they don’t use Sauergut. The Sauergut may enhance the production or perception.
Edit looking at your recipe, I like the CaraBohemian in there. It gives a really nice dark bready flavor to the tmavý ležák I have made a couple of times.