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	7098
Bocktoberfest	16.5 gal	5.31%	20.3	1.060	1.019		All Grain	6214
Des Vaters Bock	5.5 gal	6.73%	25.63	1.071	1.020		All Grain	4990
Bock#2	4.5 gal	6.4%	36.93	1.067	1.018		All Grain	4699
Austin City Limits	5.75 gal	4.76%	23.29	1.044	1.008		All Grain	3937
Baby Goat Bock	5 gal	6.54%	23.55	1.072	1.022		Partial Mash	3399
Bock	5.5 gal	4.56%	16.92	1.043	1.008		extract	3305
Ozarks Bock Ale	5.75 gal	6.64%	25.01	1.067	1.016		All Grain	2954
E & G Yuengling Bock	30 L	4.51%	22.52	1.050	1.015		All Grain	2334
Trad Bock	22.7 L	6.5%	20.24	1.064	1.014		All Grain	1752

Newest Traditional Bock (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Traditional Bock	1 gal	6.68%	16.78	1.068	1.017		BIAB	23
Graaf Nicolaas Bock	20 L	6.71%	23.38	1.065	1.013		All Grain	45
Munich Bock	45 L	6.31%	26.16	1.064	1.016		extract	86
Sir Lancelot says "I'll be Bock"	5 gal	6.21%	28.86	1.070	1.022		All Grain	114
Back o' Bock	17 L	6.43%	25.6	1.068	1.019		BIAB	154
traditional　bock	640 L	7.17%	25.44	1.068	1.013		All Grain	151
chocolate rye bock	5.5 gal	6.42%	23.21	1.061	1.012		All Grain	243
Bonham Clay Henry Bock	5.5 gal	6.87%	26.07	1.064	1.011		BIAB	164
Navideña	8 gal	6.91%	0	1.070	1.018		All Grain	250
Bumbles Bounce! winter Lager v1	5.75 gal	6.95%	28.2	1.065	1.012		BIAB	234

Fermentables Used In Traditional Bock (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich Dark 20L	76		Grain	specialty malt	20°L	34	46%	4% - 100%
Munich - Light 10L	63		Grain	specialty malt	10°L	33	50%	4% - 100%
German - Pilsner	60	German	Grain	base malt	1.6°L	38	38%	3% - 93%
German - Melanoidin	47	German	Grain	roasted malt	25°L	37	5%	1% - 23%
Caramel / Crystal 60L	33		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	28	German	Grain	base malt	4°L	37	36%	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	60	15	70%	7% - 100%
Hallertau Mittelfruh	59	3.75	52%	17% - 100%
Tettnanger	43	4.5	40%	14% - 100%
Saaz	35	3.5	44%	8% - 100%
Hallertau Hersbrucker	35	4	49%	11% - 100%
Perle	32	8.2	56%	5% - 100%
Domestic Hallertau	23	3.9	56%	20% - 100%
Northern Brewer	14	7.8	57%	25% - 100%
Cascade	12	7	51%	13% - 100%
East Kent Goldings	10	5	55%	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	7	American	Grain	roasted malt	350°L	29	50%	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%
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 40L	2	American	Grain	crystal malt	40°L	34	79%	59% - 100%
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
Fermentis - Safale - American Ale Yeast US-05	9	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Bohemian Lager 2124	9	Wyeast	Lagers	0.09	Medium	75%	48°F	58°F
White Labs - German Lager Yeast WLP830	7	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°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	36	Fining	Boil	67%	1% - 100%
Gypsum	31	Water Agt	Mash	20%	0% - 100%
Whirlfloc	26	Water Agt	Boil	67%	4% - 100%
Calcium Chloride (dihydrate)	19	Water Agt	Mash	29%	0% - 100%
Epsom Salt	17	Water Agt	Mash	9%	0% - 50%
Calcium Chloride (anhydrous)	12	Water Agt	Mash	15%	0% - 100%
Baking Soda	11	Water Agt	Mash	14%	0% - 83%
Chalk	10	Water Agt	Mash	21%	0% - 77%
Yeast Nutrient	8	Other	Boil	40%	0% - 83%
Lactic acid	8	Water Agt	Mash	72%	12% - 100%

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