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Bock - Traditional Bock



Top 10 Traditional Bock Recipes

Title Size ABV IBU OG FG Color Method Views
Proper Bock
5 gal 7.3% 0 1.074 1.019
All Grain 4093
Bocktoberfest
16.5 gal 5.31% 20.3 1.060 1.019
All Grain 3793
' #1 Big Cock Bock of Texas
5.25 gal 7.11% 23.83 1.066 1.012
extract 3346
Des Vaters Bock
5.5 gal 6.73% 25.63 1.071 1.020
All Grain 2793
Bock#2
4.5 gal 6.4% 36.93 1.067 1.018
All Grain 2722
Austin City Limits
5.75 gal 4.76% 23.29 1.044 1.008
All Grain 2336
Kulmbacher (5gal BIAB)
5.5 gal 6.8% 27.37 1.067 1.015
BIAB 1829
Winter Colony (Sam Adams Winter Lager Clone)
5.5 gal 6.95% 29.02 1.068 1.015
All Grain 1454
Golden Bock
25 L 7.36% 28.97 1.068 1.011
All Grain 1378
Ozarks Bock Ale
5.75 gal 6.64% 25.01 1.067 1.016
All Grain 927

Newest Traditional Bock Recipes

Title Size ABV IBU OG FG Color Method Views
Traditional bock
21 L 6.58% 26.03 1.067 1.017
All Grain 2
Bock S.
1000 L 7.65% 20.9 1.076 1.017
All Grain 6
Bock
1000 L 6.12% 0 1.062 1.016
All Grain 16
Kaiser Bock
20 L 6.23% 21.56 1.064 1.017
All Grain 60
Bock 2
17 L 7.29% 23.31 1.066 1.010
All Grain 24
Shiner Bock Clone
5 gal 4.74% 23.08 1.048 1.012
All Grain 45
dunkel/bock
7 gal 6.82% 29.62 1.063 1.011
All Grain 32
My Bock
5.5 gal 3.95% 0 1.036 1.006
Partial Mash 27
Attack the Bock
19 L 5.95% 25.75 1.064 1.019
All Grain 37
Shiner All-Grain
5 gal 5.56% 20.31 1.050 1.008
All Grain 105

Fermentables Used In Traditional Bock Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 48 German Grain base malt 1.6°L
38 39% 3% - 93%
German - Munich Light 43 German Grain base malt 6°L
37 53% 4% - 100%
German - Munich Dark 37 German Grain base malt 15.5°L
37 41% 4% - 100%
German - Melanoidin 30 German Grain roasted malt 25°L
37 4% 2% - 11%
Belgian - Special B 25 Belgian Grain roasted malt 115°L
34 4% 1% - 8%
American - Caramel / Crystal 60L 22 American Grain crystal malt 60°L
34 8% 0% - 20%
German - Dark Munich 20 German Grain base malt 10°L
36 52% 4% - 97%
German - CaraMunich III 18 German Grain crystal malt 57°L
34 6% 1% - 34%
German - Vienna 17 German Grain base malt 4°L
37 34% 4% - 84%
American - Caramel / Crystal 120L 16 American Grain crystal malt 120°L
33 4% 1% - 10%

Hops Used In Traditional Bock Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Tettnanger 33 4.5 39% 14% - 100%
Hallertau Mittelfruh 33 3.75 52% 20% - 100%
Magnum 33 15 72% 20% - 100%
Hallertau Hersbrucker 26 4 47% 11% - 100%
Saaz 22 3.5 39% 8% - 80%
Perle 22 8.2 54% 10% - 100%
Domestic Hallertau 17 3.9 60% 20% - 100%
Northern Brewer 12 7.8 52% 25% - 71%
Cascade 9 7 52% 13% - 100%
East Kent Goldings 7 5 69% 33% - 100%

Steeping Grains Used In Traditional Bock Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Melanoidin 4 German Grain roasted malt 25°L
37 23% 13% - 44%
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%
Belgian - Chocolate 2 Belgian Grain roasted malt 340°L
30 19% 7% - 31%
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%
German - CaraMunich III 2 German Grain crystal malt 57°L
34 33% 33% - 33%

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 38 White Labs Lagers Med-High Medium 73% 48°F 55°F
Fermentis - Saflager - German Lager Yeast W-34/70 28 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Fermentis - Saflager - German Lager Yeast S-23 14 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Wyeast - Munich Lager 2308 14 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
Wyeast - Bavarian Lager 2206 12 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
Fermentis - Safale - American Ale Yeast US-05 5 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Old Bavarian Lager Yeast WLP920 5 White Labs Lagers Medium-High Medium 69.5% 50°F 55°F
Mangrove Jack - Bohemian Lager Yeast M84 5 Mangrove Jack Lagers n/a High 78% 50°F 59°F
Fermentis - Saflager - Swiss Lager Yeast S-189 4 Fermentis / Safale Lagers .105 High 84% 48°F 72°F
White Labs - Oktoberfest/Märzen Lager Yeast WLP820 4 White Labs Lagers Med-High Medium 69% 52°F 58°F

Other Ingredients Used In Traditional Bock Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 24 Fining Boil 63% 1% - 100%
Whirlfloc 15 Water Agt Boil 70% 6% - 100%
Gypsum 11 Water Agt Mash 32% 0% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Boil 18% 6% - 52%
Epsom Salt 7 Water Agt Mash 8% 0% - 24%
Calcium Chloride (dihydrate) 6 Water Agt Mash 51% 1% - 100%
Baking Soda 5 Water Agt Mash 26% 1% - 83%
Calcium Chloride (anhydrous) 5 Water Agt Mash 26% 0% - 100%
Chalk 3 Water Agt Mash 27% 1% - 77%
Table Salt 3 Water Agt Mash 3% 0% - 5%

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