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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 3570
Bocktoberfest
16.5 gal 5.31% 20.3 1.060 1.019
All Grain 3513
' #1 Big Cock Bock of Texas
5.25 gal 7.11% 23.83 1.066 1.012
extract 3067
Des Vaters Bock
5.5 gal 6.73% 25.63 1.071 1.020
All Grain 2530
Bock#2
4.5 gal 6.4% 36.93 1.067 1.018
All Grain 2437
Austin City Limits
5.75 gal 4.76% 23.29 1.044 1.008
All Grain 2106
St. Arnold Spring Bock #1
5.5 gal 6.56% 29.03 1.060 1.010
All Grain 2077
Kulmbacher (5gal BIAB)
5.5 gal 6.8% 27.37 1.067 1.015
BIAB 1627
Golden Bock
25 L 7.36% 28.97 1.068 1.011
All Grain 1221
Winter Colony (Sam Adams Winter Lager Clone)
5.5 gal 6.95% 29.02 1.068 1.015
All Grain 1168

Newest Traditional Bock Recipes

Title Size ABV IBU OG FG Color Method Views
Prost Bock
19 L 6.16% 21.07 1.066 1.019
All Grain 15
Big Dick Joe II: The Bockening
25.5 gal 6.97% 31.39 1.070 1.016
All Grain 7
Finer Bock
5.5 gal 6.74% 40.52 1.070 1.019
All Grain 11
Fastenbock
54 L 6.48% 21.84 1.066 1.017
All Grain 11
MB Bock - Dunkel Strong
204 L 8.71% 18.78 1.081 1.015
All Grain 23
Awesome Recipe
2000 L 4.2% 0 1.043 1.011
All Grain 22
Bock
6 gal 6.82% 27.9 1.066 1.014
All Grain 54
MB Dunkel Strong
24 L 8.88% 18.61 1.083 1.015
All Grain 24
Hogboon Bock
5.5 gal 7.96% 30.35 1.072 1.011
All Grain 23
Prost Bock
5 gal 6.3% 23.18 1.066 1.018
All Grain 54

Fermentables Used In Traditional Bock Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 46 German Grain base malt 1.6°L
38 39% 3% - 93%
German - Munich Light 41 German Grain base malt 6°L
37 51% 4% - 100%
German - Munich Dark 37 German Grain base malt 15.5°L
37 40% 4% - 100%
German - Melanoidin 29 German Grain roasted malt 25°L
37 4% 2% - 11%
Belgian - Special B 22 Belgian Grain roasted malt 115°L
34 4% 1% - 8%
American - Caramel / Crystal 60L 20 American Grain crystal malt 60°L
34 8% 0% - 20%
German - Vienna 17 German Grain base malt 4°L
37 35% 4% - 84%
German - Dark Munich 17 German Grain base malt 10°L
36 52% 4% - 97%
Belgian - Pilsner 16 Belgian Grain base malt 1.6°L
37 36% 11% - 61%
German - CaraMunich II 16 German Grain crystal malt 46°L
34 11% 2% - 58%

Hops Used In Traditional Bock Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 32 3.75 51% 20% - 100%
Tettnanger 32 4.5 39% 14% - 100%
Magnum 31 15 68% 20% - 100%
Hallertau Hersbrucker 26 4 44% 11% - 100%
Saaz 21 3.5 40% 8% - 80%
Perle 19 8.2 51% 10% - 100%
Domestic Hallertau 19 3.9 57% 20% - 100%
Northern Brewer 10 7.8 51% 25% - 100%
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
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%
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%
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 38 White Labs Lager Med-High Medium 73% 48°F 55°F
Fermentis - Saflager - German Lager Yeast W-34/70 23 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 11 Wyeast Lager 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
Mangrove Jack - Bohemian Lager Yeast M84 5 Mangrove Jack Lager n/a High 78% 50°F 59°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
White Labs - German Lager Yeast WLP830 4 White Labs Lager Medium Medium 76.5% 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 63% 1% - 100%
Whirlfloc 12 Other Boil 64% 6% - 100%
Gypsum 9 Water Agt Boil 39% 6% - 100%
Calcium Chloride (dihydrate) 8 Water Agt Mash 18% 6% - 52%
Epsom Salt 6 Water Agt Mash 15% 1% - 40%
Baking Soda 5 Water Agt Mash 34% 2% - 83%
Calcium Chloride (anhydrous) 4 Water Agt Mash 32% 0% - 100%
Calcium Chloride (dihydrate) 3 Water Agt Mash 91% 73% - 100%
Table Salt 2 Water Agt Mash 4% 2% - 5%
Chalk 2 Water Agt Mash 39% 1% - 77%

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