Years ago a friend made a rye bock that I remember as fantastic. So, I think it’s finally time to brew one. What do you think about 75% Munich II and 25% rye malt? Think it needs anything else malt wise? Both the Munich and rye will be Mecca Grade, so big flavors from them.
Thanks for suggestions…
I like the idea of keeping it simple! You could consider adding a touch of Carafa or chocolate malt for color (optional), and well what are your thoughts on “Aromatic” malt? I haven’t used it in years, but it shows up in my old recipe for a doppelbock, maybe I should taste a few kernels again sometime as my memory is fuzzy. But of course, you don’t need to add anything else to your recipe, it will turn out great of course.
I’d consider maybe 3-5% CaraMunich, but that’s about it. It sounds like a really tasty brew.
I will interested on how this turns out. Years ago I made a Rye IPA that had Munich in it and I thought the flavors of the Rye and Munich clashed. Granted, that was German Munich and not the Mecca Grade malt. How is the Mecca Grade Rye compared to other maltsters? I also agree with Eric that a little Caramunich might be a nice addition.
Love the idea! A bit of carafa would never hurt depending on what color you are going for. Or even some chocolate rye…
Last time I made that (Feb. 17, 2020), I threw in 5% flaked rye, just for kicks. Total grist was 75% Munich II, 20% rye, and the flaked rye. Turned into really good beer.
Let us know how yours goes!
I agree on the Rye IPA with Munich…doesn’t work for me either. But I think the lower hop load is what makes the Rye bock work. We’ll see.
Thanks for all the tips. I have some Special B around…what about a VERY small amount of that? Maybe 5% or less? Too little to matter?
A teeny bit of Special B might round out the potential astringency of the rye… A little goes a long way, though, I’ve found. 5% might be the magic number.
Potential astringent of rye? Never experienced that.
I dont like the thought of special b in a bock. Its so intense even in small doses it seems like it would dominate. Then again, I dont really like special B in general.
Ive never used mecca grade, but Ive used other artisanal base malts, and they were much more intense that the ones from the big maltsters, all the flavors were turned up to 11. If mecca grade is like that, I dont think you need anything else.
Quite likely not. It will probably be a snap decision when I mill grain. And I like Special B when used appropriately.
I think that could be very tasty indeed. But don’t even use 5%. Try just 2%.
Me neither!
Yeah, I’m thinking less is more here. After I get the rest of the recipe worked out I’ll make the decision.
even when used appropriately it just tastes like prunes and dr pepper to me and overpowers everything else. I have never had a beer that was made with it that I didnt think would be improved by taking it out. Its odd, I dont like special B, but use cara aroma malt alot, and it is a similar lovibond.
I think that 5% is a good amount for Special B in a recipe like this, depending on what flavor contribution you want. I use about that much in an Arrogant Bastard-type IPA and I don’t think it is overpowering. I can’t say that I’ve used it with Munich II, but I think the richness of it would go well with the dark fruit character of Special B.
I guess it’s a good thing I’m making this beer for me and not you, then! 
wait, you arent gonna share??
A little brumalt maybe?
Ha! Gotta remember that one to use on you when the time is right.