Bock - Traditional Bock (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 6466
' #1 Big Cock Bock of Texas
5.25 gal 7.11% 23.83 1.066 1.012
extract 6140
Bocktoberfest
16.5 gal 5.31% 20.3 1.060 1.019
All Grain 5552
Des Vaters Bock
5.5 gal 6.73% 25.63 1.071 1.020
All Grain 4144
Bock#2
4.5 gal 6.4% 36.93 1.067 1.018
All Grain 3921
Austin City Limits
5.75 gal 4.76% 23.29 1.044 1.008
All Grain 3517
Baby Goat Bock
5 gal 6.54% 23.55 1.072 1.022
Partial Mash 2980
Ozarks Bock Ale
5.75 gal 6.64% 25.01 1.067 1.016
All Grain 2424
Bock
5.5 gal 4.56% 16.92 1.043 1.008
extract 2367
E & G Yuengling Bock
30 L 4.51% 22.52 1.050 1.015
All Grain 1561

Newest Traditional Bock (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
500 L 4.27% 0 1.043 1.011
All Grain 21
Shuttz Bock 10G
11 gal 6.94% 30.46 1.066 1.013
All Grain 37
Asterbock
5.5 gal 6.45% 24.64 1.064 1.014
All Grain 37
Nick feb 2024
5.5 gal 6.9% 23.57 1.068 1.016
All Grain 42
Bock
25 L 6.89% 0 1.070 1.018
All Grain 50
"Also Bock Zarathustra"
5 gal 6.51% 21.23 1.068 1.018
BIAB 49
B21 - Heimdall Bokk
25 L 6.93% 24.44 1.064 1.012
All Grain 65
Bocker
5.5 gal 6.71% 22.57 1.069 1.018
All Grain 112
Rauchbock
2.5 gal 6.91% 25.95 1.069 1.016
BIAB 140
Bockin' Around the Xmas Tree
650 L 7.17% 26.79 1.064 1.012
All Grain 77

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich Dark 20L 75 Grain specialty malt 20°L
34 46% 4% - 100%
Munich - Light 10L 62 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 48 German Grain roasted malt 25°L
37 4% 1% - 21%
Special B 31 Grain crystal malt 115°L
34 4% 1% - 8%
Caramel / Crystal 60L 30 Grain crystal malt 60°L
34 8% 0% - 20%
Munich 29 Grain specialty malt 6°L
37 55% 8% - 100%
German - Vienna 28 German Grain base malt 4°L
37 37% 4% - 84%
German - CaraMunich III 27 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 57 15 71% 10% - 100%
Hallertau Mittelfruh 50 3.75 50% 17% - 100%
Tettnanger 39 4.5 41% 14% - 100%
Saaz 34 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 16 7.8 54% 25% - 100%
Cascade 12 7 51% 13% - 100%
Hersbrucker 8 4 46% 13% - 88%

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 44% 33% - 57%
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 - 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 50 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 - Bavarian Lager 2206 18 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 7 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Omega Yeast Labs - Lutra Kveik OYL-071 6 Omega Yeast Labs Norwegian Ales High Medium 78% 68°F 95°F
Fermentis - Saflager - Swiss Lager Yeast S-189 6 Fermentis / Safale Lagers .105 High 84% 48°F 72°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 32 Fining Boil 65% 1% - 100%
Gypsum 24 Water Agt Mash 24% 0% - 100%
Whirlfloc 23 Fining Boil 69% 6% - 100%
Calcium Chloride (dihydrate) 17 Water Agt Mash 33% 0% - 100%
Epsom Salt 15 Water Agt Mash 11% 0% - 50%
Calcium Chloride (anhydrous) 9 Water Agt Mash 14% 0% - 100%
Chalk 9 Water Agt Mash 23% 0% - 77%
Baking Soda 9 Water Agt Mash 17% 0% - 83%
Yeast Nutrient 8 Fining Boil 40% 0% - 83%
Calcium Chloride (dihydrate) 6 Water Agt Boil 20% 6% - 52%

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