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Bock - Traditional Bock



Top 10 Traditional Bock Recipes

Title Size ABV IBU OG FG Color Method Views
Bakke Brygg Julelager 25 L
25 L 6.53% 26.69 1.067 1.017
All Grain 21065
Bocktoberfest
16.5 gal 5.31% 20.3 1.060 1.019
All Grain 3318
Proper Bock
5 gal 7.3% 0 1.074 1.019
All Grain 3246
' #1 Big Cock Bock of Texas
5.25 gal 7.11% 23.83 1.066 1.012
extract 2913
Des Vaters Bock
5.5 gal 6.73% 25.63 1.071 1.020
All Grain 2359
Bock#2
4.5 gal 6.4% 36.93 1.067 1.018
All Grain 2338
Austin City Limits
5.75 gal 4.76% 23.29 1.044 1.008
All Grain 2017
St. Arnold Spring Bock #1
5.5 gal 6.56% 29.03 1.060 1.010
All Grain 1887
Kulmbacher (5gal BIAB)
5.5 gal 6.8% 27.37 1.067 1.015
BIAB 1536
Golden Bock
25 L 7.36% 28.97 1.068 1.011
All Grain 1116

Newest Traditional Bock Recipes

Title Size ABV IBU OG FG Color Method Views
Traditional Bock
5.5 gal 7.08% 35.58 1.072 1.018
All Grain 16
Traditional Bock
11 gal 7.04% 24.08 1.072 1.018
All Grain 17
Shiner Heavy
5 gal 4.78% 20 1.043 1.007
extract 22
Traditional Bock
23 L 6.43% 24.62 1.065 1.016
All Grain 52
Pablo's Wobble
5 gal 7.69% 36.29 1.079 1.021
All Grain 34
Dark Meridian
16 L 6.13% 21.01 1.061 1.014
extract 29
Bock to the future
100 L 6.87% 19.68 1.068 1.015
All Grain 36
Nelson, Le bocque
10 L 8.23% 29.79 1.084 1.021
BIAB 54
Two Brothers Bock Beer
21 L 6.12% 24.14 1.063 1.016
All Grain 31
Lille bocken bruse
12 L 5.14% 24.92 1.051 1.012
BIAB 46

Fermentables Used In Traditional Bock Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 43 German Grain base malt 1.6°L
38 39% 3% - 93%
German - Munich Light 36 German Grain base malt 6°L
37 51% 4% - 100%
German - Munich Dark 35 German Grain base malt 15.5°L
37 40% 7% - 100%
German - Melanoidin 24 German Grain roasted malt 25°L
37 4% 2% - 11%
Belgian - Special B 23 Belgian Grain roasted malt 115°L
34 4% 1% - 9%
American - Caramel / Crystal 60L 19 American Grain crystal malt 60°L
34 9% 0% - 20%
German - Dark Munich 17 German Grain base malt 10°L
36 52% 4% - 97%
German - Vienna 16 German Grain base malt 4°L
37 32% 4% - 84%
German - CaraMunich II 14 German Grain crystal malt 46°L
34 11% 2% - 58%
German - Carafa I 14 German Grain roasted malt 340°L
32 4% 1% - 33%

Hops Used In Traditional Bock Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 31 3.75 52% 20% - 100%
Tettnanger 31 4.5 39% 14% - 100%
Magnum 26 15 64% 20% - 100%
Hallertau Hersbrucker 23 4 45% 11% - 100%
Saaz 21 3.5 40% 8% - 80%
Perle 18 8.2 51% 10% - 100%
Domestic Hallertau 18 3.9 59% 20% - 100%
Northern Brewer 11 7.8 56% 25% - 100%
Cascade 9 7 52% 13% - 100%
East Kent Goldings 7 5 71% 33% - 100%

Steeping Grains Used In Traditional Bock Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 60L 4 American Grain crystal malt 60°L
34 40% 33% - 56%
German - CaraMunich I 4 German Grain crystal malt 39°L
34 36% 30% - 43%
American - Chocolate 4 American Grain roasted malt 350°L
29 38% 14% - 100%
German - Melanoidin 4 German Grain roasted malt 25°L
37 23% 13% - 44%
German - CaraMunich III 3 German Grain crystal malt 57°L
34 46% 33% - 71%
American - Caramel / Crystal 40L 2 American Grain crystal malt 40°L
34 79% 59% - 100%
United Kingdom - Crystal 60L 2 United Kingdom Grain crystal malt 60°L
34 37% 33% - 40%
American - Carapils (Dextrine Malt) 2 American Grain crystal malt 1.8°L
33 32% 30% - 33%
American - Caramel / Crystal 90L 2 American Grain crystal malt 90°L
33 37% 30% - 43%
Belgian - Chocolate 2 Belgian Grain roasted malt 340°L
30 19% 7% - 31%

Yeasts Used In Traditional Bock Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - German Bock Lager Yeast WLP833 36 White Labs Lager Med-High Medium 73% 48°F 55°F
Fermentis - Saflager - German Lager Yeast W-34/70 22 Fermentis / Safale Lager .105 High 83% 48°F 72°F
Wyeast - Munich Lager 2308 14 Wyeast Lager 0.09 Medium 72% 48°F 56°F
Fermentis - Saflager - German Lager Yeast S-23 12 Fermentis / Safale Lager .105 High 82% 48°F 72°F
Wyeast - Bavarian Lager 2206 10 Wyeast Lager 0.09 Med-High 75% 46°F 58°F
Mangrove Jack - Bohemian Lager Yeast M84 5 Mangrove Jack Lager n/a High 78% 50°F 59°F
Fermentis - Safale - American Ale Yeast US-05 5 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Fermentis - Saflager - Swiss Lager Yeast S-189 4 Fermentis / Safale Lager .105 High 84% 48°F 72°F
White Labs - Oktoberfest/Märzen Lager Yeast WLP820 4 White Labs Lager Med-High Medium 69% 52°F 58°F
White Labs - Old Bavarian Lager Yeast WLP920 4 White Labs Lager Medium-High Medium 69.5% 50°F 55°F

Other Ingredients Used In Traditional Bock Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 24 Fining Boil 62% 1% - 100%
Whirlfloc 11 Other Boil 61% 6% - 100%
Gypsum 9 Water Agt Mash 39% 6% - 100%
Calcium Chloride (dihydrate) 8 Water Agt Mash 18% 6% - 52%
Epsom Salt 4 Water Agt Mash 21% 6% - 40%
Baking Soda 3 Water Agt Mash 53% 35% - 83%
Calcium Chloride (dihydrate) 2 Water Agt Mash 87% 73% - 100%
Calcium Chloride (anhydrous) 2 Water Agt Mash 64% 28% - 100%
Phosphoric acid 2 Water Agt Mash 47% 35% - 71%
Table Salt 2 Water Agt Mash 4% 2% - 5%

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