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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 20681
Bocktoberfest
16.5 gal 5.31% 20.3 1.060 1.019
All Grain 3172
Proper Bock
5 gal 7.3% 0 1.074 1.019
All Grain 3065
' #1 Big Cock Bock of Texas
5.25 gal 7.11% 23.83 1.066 1.012
extract 2787
Bock#2
4.5 gal 6.4% 36.93 1.067 1.018
All Grain 2271
Des Vaters Bock
5.5 gal 6.73% 25.63 1.071 1.020
All Grain 2268
Austin City Limits
5.75 gal 4.76% 23.29 1.044 1.008
All Grain 1918
St. Arnold Spring Bock #1
5.5 gal 6.56% 29.03 1.060 1.010
All Grain 1718
Kulmbacher (5gal BIAB)
5.5 gal 6.8% 27.37 1.067 1.015
BIAB 1220
Golden Bock
25 L 7.36% 28.97 1.068 1.011
All Grain 1023

Newest Traditional Bock Recipes

Title Size ABV IBU OG FG Color Method Views
Nelson, Le bocque
10 L 8.23% 29.79 1.084 1.021
BIAB 3
Two Brothers Bock Beer
21 L 6.12% 24.14 1.063 1.016
All Grain 6
Lille bocken bruse
12 L 5.14% 24.92 1.051 1.012
BIAB 15
Bock
5 gal 5.67% 21.99 1.062 1.019
All Grain 41
Smoked Bock
25 L 5.79% 23.66 1.059 1.015
All Grain 20
Awesome Recipe
18 L 7.94% 26.93 1.073 1.012
All Grain 24
I'll Be Bock Extract
2.5 gal 6.73% 27.98 1.062 1.011
extract 30
Maybe Bock
5 gal 6.34% 49.36 1.067 1.019
extract 21
Awesome Recipe
25 L 7.04% 27.52 1.069 1.016
All Grain 26
Bock
5.5 gal 1.43% 0 1.015 1.004
All Grain 18

Fermentables Used In Traditional Bock Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 42 German Grain base malt 1.6°L
38 37% 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 20 Belgian Grain roasted malt 115°L
34 4% 1% - 9%
American - Caramel / Crystal 60L 20 American Grain crystal malt 60°L
34 8% 0% - 20%
German - Vienna 15 German Grain base malt 4°L
37 31% 4% - 84%
Liquid Malt Extract - Munich 14 Liquid Extract extract 8°L
35 61% 17% - 100%
German - CaraMunich II 14 German Grain crystal malt 46°L
34 11% 2% - 58%
German - Dark Munich 14 German Grain base malt 10°L
36 54% 4% - 97%

Hops Used In Traditional Bock Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Tettnanger 31 4.5 40% 14% - 100%
Hallertau Mittelfruh 28 3.75 51% 20% - 100%
Magnum 24 15 63% 20% - 100%
Hallertau Hersbrucker 23 4 46% 11% - 100%
Saaz 20 3.5 40% 8% - 80%
Domestic Hallertau 19 3.9 56% 20% - 100%
Perle 18 8.2 53% 10% - 100%
Northern Brewer 11 7.8 52% 25% - 100%
Cascade 8 7 51% 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
German - CaraMunich I 4 German Grain crystal malt 39°L
34 36% 30% - 43%
German - Melanoidin 4 German Grain roasted malt 25°L
37 23% 13% - 44%
American - Caramel / Crystal 60L 3 American Grain crystal malt 60°L
34 42% 33% - 56%
American - Chocolate 3 American Grain roasted malt 350°L
29 45% 14% - 100%
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 35 White Labs Lager Med-High Medium 73% 48°F 55°F
Fermentis - Saflager - German Lager Yeast W-34/70 20 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 4 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 Water Agt Boil 61% 6% - 100%
Gypsum 9 Water Agt Mash 39% 6% - 100%
Calcium Chloride (dihydrate) 8 Water Agt Mash 18% 6% - 52%
Baking Soda 3 Water Agt Mash 53% 35% - 83%
Epsom Salt 3 Water Agt Mash 25% 11% - 40%
Phosphoric acid 2 Water Agt Mash 47% 35% - 71%
Table Salt 2 Water Agt Mash 4% 2% - 5%
Calcium Chloride (dihydrate) 1 Water Agt Mash 73% 73% - 73%
Slaked Lime 1 Water Agt Mash 4% 4% - 4%

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