Bock - Traditional Bock (BJCP 2008)
Top 10 Traditional Bock (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| ' #1 Big Cock Bock of Texas |
5.25 gal | 7.11% | 23.83 | 1.066 | 1.012 | extract | 7458 | |
| Bocktoberfest |
16.5 gal | 5.31% | 20.3 | 1.060 | 1.019 | All Grain | 6366 | |
| Des Vaters Bock |
5.5 gal | 6.73% | 25.63 | 1.071 | 1.020 | All Grain | 5176 | |
| Bock#2 |
4.5 gal | 6.4% | 36.93 | 1.067 | 1.018 | All Grain | 4818 | |
| Austin City Limits |
5.75 gal | 4.76% | 23.29 | 1.044 | 1.008 | All Grain | 4028 | |
| Bock |
5.5 gal | 4.56% | 16.92 | 1.043 | 1.008 | extract | 3631 | |
| Baby Goat Bock |
5 gal | 6.54% | 23.55 | 1.072 | 1.022 | Partial Mash | 3521 | |
| Ozarks Bock Ale |
5.75 gal | 6.64% | 25.01 | 1.067 | 1.016 | All Grain | 3146 | |
| E & G Yuengling Bock |
30 L | 4.51% | 22.52 | 1.050 | 1.015 | All Grain | 2561 | |
| Trad Bock |
22.7 L | 6.5% | 20.24 | 1.064 | 1.014 | All Grain | 1843 |
Newest Traditional Bock (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Weizenbock Scratch Sheet |
260 gal | 8.05% | 27.12 | 1.080 | 1.019 | All Grain | 23 | |
| Awesome Recipe |
18.9 L | 7.36% | 0 | 1.070 | 1.014 | BIAB | 41 | |
| Litbock |
3 L | 7.04% | 176.11 | 1.067 | 1.013 | BIAB | 64 | |
| Litbock. |
18.9 L | 7.19% | 21.39 | 1.067 | 1.012 | BIAB | 103 | |
| Bock |
76 gal | 7.15% | 20.52 | 1.067 | 1.015 | All Grain | 143 | |
| Rafa's Christmas Bock |
75 L | 6.4% | 19.27 | 1.060 | 1.011 | All Grain | 85 | |
| Oatberry Bock |
4.5 gal | 5.89% | 20.47 | 1.062 | 1.018 | All Grain | 124 | |
| Neues Urtyp |
5 gal | 6.46% | 31 | 1.066 | 1.016 | Partial Mash | 103 | |
| Awesome Recipe |
1 gal | 5.28% | 0 | 1.054 | 1.013 | All Grain | 88 | |
| Graaf Nicolaas Bock |
20 L | 6.71% | 23.38 | 1.065 | 1.013 | All Grain | 140 |
Fermentables Used In Traditional Bock (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Munich Dark 20L | 77 | Grain | specialty malt |
20°L
|
34 | 45% | 4% - 100% | |
| Munich - Light 10L | 63 | Grain | specialty malt |
10°L
|
33 | 50% | 4% - 100% | |
| German - Pilsner | 61 | German | Grain | base malt |
1.6°L
|
38 | 39% | 3% - 93% |
| German - Melanoidin | 47 | German | Grain | roasted malt |
25°L
|
37 | 5% | 1% - 23% |
| Caramel / Crystal 60L | 34 | Grain | crystal malt |
60°L
|
34 | 8% | 0% - 20% | |
| Special B | 33 | Grain | crystal malt |
115°L
|
34 | 4% | 1% - 8% | |
| Munich | 33 | Grain | specialty malt |
6°L
|
37 | 55% | 8% - 100% | |
| German - CaraMunich III | 30 | German | Grain | crystal malt |
57°L
|
34 | 4% | 1% - 9% |
| German - Vienna | 29 | German | Grain | base malt |
4°L
|
37 | 37% | 4% - 84% |
| American - Caramel / Crystal 120L | 24 | American | Grain | crystal malt |
120°L
|
33 | 4% | 1% - 10% |
Hops Used In Traditional Bock (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Magnum | 61 | 15 | 69% | 7% - 100% |
| Hallertau Mittelfruh | 60 | 3.75 | 52% | 17% - 100% |
| Tettnanger | 42 | 4.5 | 40% | 14% - 100% |
| Saaz | 36 | 3.5 | 44% | 8% - 100% |
| Hallertau Hersbrucker | 36 | 4 | 49% | 11% - 100% |
| Perle | 32 | 8.2 | 56% | 5% - 100% |
| Domestic Hallertau | 23 | 3.9 | 56% | 20% - 100% |
| Northern Brewer | 15 | 7.8 | 57% | 25% - 100% |
| Cascade | 12 | 7 | 51% | 13% - 100% |
| East Kent Goldings | 11 | 5 | 51% | 11% - 100% |
Steeping Grains Used In Traditional Bock (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Chocolate | 6 | American | Grain | roasted malt |
350°L
|
29 | 42% | 14% - 100% |
| Caramel / Crystal 60L | 5 | Grain | crystal malt |
60°L
|
34 | 41% | 33% - 56% | |
| German - CaraMunich I | 5 | German | Grain | crystal malt |
39°L
|
34 | 35% | 30% - 43% |
| German - Melanoidin | 5 | German | Grain | roasted malt |
25°L
|
37 | 21% | 13% - 44% |
| American - Caramel / Crystal 90L | 4 | American | Grain | crystal malt |
90°L
|
33 | 43% | 30% - 50% |
| American - Caramel / Crystal 40L | 3 | American | Grain | crystal malt |
40°L
|
34 | 86% | 59% - 100% |
| Munich - Light 10L | 3 | Grain | specialty malt |
10°L
|
33 | 46% | 33% - 60% | |
| Munich - 60L | 3 | Grain | specialty malt |
60°L
|
33 | 60% | 50% - 80% | |
| German - CaraMunich III | 3 | German | Grain | crystal malt |
57°L
|
34 | 52% | 33% - 89% |
| American - Caramel / Crystal 120L | 2 | American | Grain | crystal malt |
120°L
|
33 | 33% | 33% - 33% |
Yeasts Used In Traditional Bock (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| White Labs - German Bock Lager Yeast WLP833 | 55 | White Labs | Lagers | Med-High | Medium | 73% | 48°F | 55°F |
| Fermentis - Saflager - German Lager Yeast W-34/70 | 54 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
| Fermentis - Saflager - German Lager Yeast S-23 | 22 | Fermentis / Safale | Lagers | .105 | High | 82% | 48°F | 72°F |
| Wyeast - Bavarian Lager 2206 | 21 | Wyeast | Lagers | 0.09 | Med-High | 75% | 46°F | 58°F |
| Wyeast - Munich Lager 2308 | 17 | Wyeast | Lagers | 0.09 | Medium | 72% | 48°F | 56°F |
| Wyeast - Bohemian Lager 2124 | 9 | Wyeast | Lagers | 0.09 | Medium | 75% | 48°F | 58°F |
| White Labs - German Lager Yeast WLP830 | 8 | White Labs | Lagers | Medium | Medium | 76.5% | 50°F | 55°F |
| Fermentis - Safale - American Ale Yeast US-05 | 8 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Saflager - Swiss Lager Yeast S-189 | 6 | Fermentis / Safale | Lagers | .105 | High | 84% | 48°F | 72°F |
| Omega Yeast Labs - Lutra Kveik OYL-071 | 6 | Omega Yeast Labs | Norwegian Ales | High | Medium | 78% | 68°F | 95°F |
Other Ingredients Used In Traditional Bock (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 37 | Fining | Boil | 66% | 1% - 100% |
| Gypsum | 33 | Water Agt | Mash | 20% | 0% - 100% |
| Whirlfloc | 27 | Water Agt | Boil | 65% | 4% - 100% |
| Calcium Chloride (dihydrate) | 19 | Water Agt | Mash | 29% | 0% - 100% |
| Epsom Salt | 17 | Water Agt | Mash | 9% | 0% - 50% |
| Calcium Chloride (anhydrous) | 13 | Water Agt | Mash | 14% | 0% - 100% |
| Baking Soda | 11 | Water Agt | Mash | 14% | 0% - 83% |
| Chalk | 10 | Water Agt | Mash | 21% | 0% - 77% |
| Yeast Nutrient | 9 | Other | Boil | 37% | 0% - 83% |
| Lactic acid | 9 | Water Agt | Other | 67% | 12% - 100% |
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