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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 6084
' #1 Big Cock Bock of Texas
5.25 gal 7.11% 23.83 1.066 1.012
extract 5458
Bocktoberfest
16.5 gal 5.31% 20.3 1.060 1.019
All Grain 5267
Des Vaters Bock
5.5 gal 6.73% 25.63 1.071 1.020
All Grain 3773
Bock#2
4.5 gal 6.4% 36.93 1.067 1.018
All Grain 3685
Austin City Limits
5.75 gal 4.76% 23.29 1.044 1.008
All Grain 3219
Baby Goat Bock
5 gal 6.54% 23.55 1.072 1.022
Partial Mash 2745
Ozarks Bock Ale
5.75 gal 6.64% 25.01 1.067 1.016
All Grain 2164
Bock
5.5 gal 4.56% 16.92 1.043 1.008
extract 2025
Herfstbock
16 L 6.56% 20.58 1.067 1.017
BIAB 1475

Newest Traditional Bock (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
23/06 Bock
23 L 5.03% 43.16 1.047 1.009
All Grain 12
Mecca Grade Bock
7 gal 5.93% 29.69 1.069 1.024
BIAB 49
Bock
93 gal 6.95% 32.34 1.073 1.020
All Grain 84
Traditional Bock
5.25 gal 6.76% 26.22 1.067 1.016
All Grain 232
Mitzi
10 gal 6.66% 0 1.061 1.010
extract 177
Ein Bock auf dem Dach
2.5 gal 6.14% 26.59 1.063 1.017
BIAB 50
Boock, Lager
5 gal 5.78% 24.23 1.059 1.015
extract 49
Bock, munich madness
5 gal 6.27% 30.07 1.064 1.017
extract 53
Shepherds Bock
18 L 6.63% 32.08 1.060 1.010
All Grain 251
Dunkel
5.25 gal 5.27% 23.67 1.056 1.016
BIAB 53

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich Dark 20L 77 Grain specialty malt 20°L
34 45% 4% - 100%
Munich - Light 10L 59 Grain specialty malt 10°L
33 51% 4% - 100%
German - Pilsner 57 German Grain base malt 1.6°L
38 39% 3% - 93%
German - Melanoidin 44 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 27 Grain crystal malt 60°L
34 8% 0% - 20%
German - Vienna 26 German Grain base malt 4°L
37 37% 4% - 84%
Munich 26 Grain specialty malt 6°L
37 56% 8% - 100%
German - CaraMunich III 25 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 55 15 70% 10% - 100%
Hallertau Mittelfruh 41 3.75 50% 17% - 100%
Tettnanger 37 4.5 39% 14% - 100%
Saaz 32 3.5 44% 8% - 100%
Hallertau Hersbrucker 31 4 50% 11% - 100%
Perle 29 8.2 57% 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
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 - Chocolate 4 American Grain roasted malt 350°L
29 38% 14% - 100%
American - Caramel / Crystal 90L 3 American Grain crystal malt 90°L
33 41% 30% - 50%
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%
American - Carapils (Dextrine Malt) 2 American Grain crystal malt 1.8°L
33 32% 30% - 33%

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 51 White Labs Lagers Med-High Medium 73% 48°F 55°F
Fermentis - Saflager - German Lager Yeast W-34/70 46 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 16 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
Wyeast - Munich Lager 2308 15 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
White Labs - German Lager Yeast WLP830 8 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
White Labs - Oktoberfest/Märzen Lager Yeast WLP820 5 White Labs Lagers Med-High Medium 69% 52°F 58°F

Other Ingredients Used In Traditional Bock (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 28 Fining Boil 61% 1% - 100%
Whirlfloc 22 Fining Boil 70% 6% - 100%
Gypsum 21 Water Agt Mash 28% 0% - 100%
Calcium Chloride (dihydrate) 14 Water Agt Mash 36% 0% - 100%
Epsom Salt 13 Water Agt Mash 9% 0% - 36%
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 6 Other Boil 45% 19% - 83%
Lactic acid 6 Water Agt Mash 89% 33% - 100%

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