Bock - Traditional Bock (BJCP 2008)
Top 10 Traditional Bock (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Proper Bock |
5 gal | 7.3% | 0 | 1.074 | 1.019 | All Grain | 6222 | |
| ' #1 Big Cock Bock of Texas |
5.25 gal | 7.11% | 23.83 | 1.066 | 1.012 | extract | 5790 | |
| Bocktoberfest |
16.5 gal | 5.31% | 20.3 | 1.060 | 1.019 | All Grain | 5376 | |
| Des Vaters Bock |
5.5 gal | 6.73% | 25.63 | 1.071 | 1.020 | All Grain | 3946 | |
| Bock#2 |
4.5 gal | 6.4% | 36.93 | 1.067 | 1.018 | All Grain | 3787 | |
| Austin City Limits |
5.75 gal | 4.76% | 23.29 | 1.044 | 1.008 | All Grain | 3344 | |
| Baby Goat Bock |
5 gal | 6.54% | 23.55 | 1.072 | 1.022 | Partial Mash | 2847 | |
| Ozarks Bock Ale |
5.75 gal | 6.64% | 25.01 | 1.067 | 1.016 | All Grain | 2266 | |
| Bock |
5.5 gal | 4.56% | 16.92 | 1.043 | 1.008 | extract | 2165 | |
| E & G Yuengling Bock |
30 L | 4.51% | 22.52 | 1.050 | 1.015 | All Grain | 1417 |
Newest Traditional Bock (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Honey Bock |
16 gal | 5.79% | 28.02 | 1.061 | 1.017 | All Grain | 17 | |
| Marchenhaft! |
4.5 gal | 6.9% | 34.01 | 1.070 | 1.018 | All Grain | 26 | |
| Awesome Recipe |
5.5 gal | 0.66% | 0 | 1.007 | 1.002 | All Grain | 82 | |
| BOCKIN' "A" |
5.5 gal | 4.53% | 19.31 | 1.052 | 1.017 | All Grain | 61 | |
| Juleøl LTB(working progress) |
50 L | 6.47% | 25.54 | 1.066 | 1.016 | All Grain | 71 | |
| Walter Voigt American Bock |
17.5 gal | 5.7% | 21.01 | 1.053 | 1.010 | All Grain | 148 | |
| bock |
9 gal | 7.03% | 0 | 1.071 | 1.018 | Partial Mash | 140 | |
| 23/06 Bock |
23 L | 4.78% | 44.63 | 1.047 | 1.011 | All Grain | 243 | |
| Mecca Grade Bock |
8 gal | 5.88% | 30.65 | 1.069 | 1.024 | BIAB | 157 | |
| Traditional Bock |
5.25 gal | 6.76% | 26.22 | 1.067 | 1.016 | All Grain | 383 |
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 | 45% | 4% - 100% | |
| Munich - Light 10L | 61 | Grain | specialty malt |
10°L
|
33 | 51% | 4% - 100% | |
| German - Pilsner | 59 | German | Grain | base malt |
1.6°L
|
38 | 38% | 3% - 93% |
| German - Melanoidin | 46 | German | Grain | roasted malt |
25°L
|
37 | 4% | 1% - 21% |
| Belgian - Special B | 31 | Belgian | Grain | roasted malt |
115°L
|
34 | 4% | 1% - 8% |
| Caramel / Crystal 60L | 29 | Grain | crystal malt |
60°L
|
34 | 8% | 0% - 20% | |
| German - Vienna | 28 | German | Grain | base malt |
4°L
|
37 | 37% | 4% - 84% |
| Munich | 28 | Grain | specialty malt |
6°L
|
37 | 56% | 8% - 100% | |
| German - CaraMunich III | 26 | German | Grain | crystal malt |
57°L
|
34 | 4% | 1% - 9% |
| American - Caramel / Crystal 120L | 22 | 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 | 56 | 15 | 68% | 10% - 100% |
| Hallertau Mittelfruh | 43 | 3.75 | 51% | 17% - 100% |
| Tettnanger | 40 | 4.5 | 40% | 14% - 100% |
| Saaz | 33 | 3.5 | 44% | 8% - 100% |
| Hallertau Hersbrucker | 32 | 4 | 51% | 11% - 100% |
| Perle | 31 | 8.2 | 56% | 10% - 100% |
| Domestic Hallertau | 22 | 3.9 | 57% | 20% - 100% |
| Northern Brewer | 15 | 7.8 | 55% | 25% - 100% |
| Cascade | 12 | 7 | 51% | 13% - 100% |
| East Kent Goldings | 8 | 5 | 60% | 29% - 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% |
| 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% |
| Caramel / Crystal 60L | 4 | Grain | crystal malt |
60°L
|
34 | 40% | 33% - 56% | |
| American - Caramel / Crystal 90L | 4 | American | Grain | crystal malt |
90°L
|
33 | 43% | 30% - 50% |
| 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% |
| American - Caramel / Crystal 150L | 2 | American | Grain | crystal malt |
150°L
|
33 | 33% | 17% - 50% |
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 | 53 | White Labs | Lagers | Med-High | Medium | 73% | 48°F | 55°F |
| Fermentis - Saflager - German Lager Yeast W-34/70 | 49 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
| Fermentis - Saflager - German Lager Yeast S-23 | 19 | Fermentis / Safale | Lagers | .105 | High | 82% | 48°F | 72°F |
| Wyeast - Munich Lager 2308 | 17 | Wyeast | Lagers | 0.09 | Medium | 72% | 48°F | 56°F |
| Wyeast - Bavarian Lager 2206 | 16 | Wyeast | Lagers | 0.09 | Med-High | 75% | 46°F | 58°F |
| White Labs - German Lager Yeast WLP830 | 8 | White Labs | Lagers | Medium | Medium | 76.5% | 50°F | 55°F |
| Wyeast - Bohemian Lager 2124 | 7 | Wyeast | Lagers | 0.09 | Medium | 75% | 48°F | 58°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 |
| Fermentis - Safale - American Ale Yeast US-05 | 6 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Other Ingredients Used In Traditional Bock (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 30 | Fining | Mash | 63% | 1% - 100% |
| Gypsum | 23 | Water Agt | Mash | 28% | 0% - 100% |
| Whirlfloc | 22 | Fining | Boil | 70% | 6% - 100% |
| Calcium Chloride (dihydrate) | 17 | Water Agt | Mash | 35% | 0% - 100% |
| Epsom Salt | 14 | Water Agt | Mash | 12% | 0% - 50% |
| Baking Soda | 9 | Water Agt | Mash | 17% | 0% - 83% |
| Calcium Chloride (anhydrous) | 8 | Water Agt | Mash | 17% | 0% - 100% |
| Chalk | 8 | Water Agt | Mash | 26% | 0% - 77% |
| Yeast Nutrient | 7 | Other | Boil | 39% | 0% - 83% |
| Calcium Chloride (dihydrate) | 6 | Water Agt | Boil | 20% | 6% - 52% |
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