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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 20137
Bocktoberfest
16.5 gal 5.31% 20.3 1.060 1.019
All Grain 2855
Proper Bock
5 gal 7.3% 0 1.074 1.019
All Grain 2765
' #1 Big Cock Bock of Texas
5.25 gal 7.11% 23.83 1.066 1.012
extract 2548
Des Vaters Bock
5.5 gal 6.73% 25.63 1.071 1.020
All Grain 2135
Bock#2
4.5 gal 6.4% 36.93 1.067 1.018
All Grain 2130
Austin City Limits
5.75 gal 4.76% 23.29 1.044 1.008
All Grain 1769
St. Arnold Spring Bock #1
5.5 gal 6.56% 29.03 1.060 1.010
All Grain 1597
Kulmbacher (5gal BIAB)
5.5 gal 6.8% 27.37 1.067 1.015
BIAB 1128
Golden Bock
25 L 7.36% 28.97 1.068 1.011
All Grain 885

Newest Traditional Bock Recipes

Title Size ABV IBU OG FG Color Method Views
Texas Bock
5 gal 6.68% 41.55 1.069 1.018
All Grain 4
Malteser Bock
20 L 6.75% 0 1.073 1.022
All Grain 8
Juniper Rye Bock
5 gal 7.81% 30.39 1.077 1.017
extract 26
Rye Bock
5 gal 6.09% 61.03 1.062 1.015
All Grain 16
Texan Bock (Extract w/ Specialty Grains)
5.5 gal 5.6% 21.14 1.051 1.009
Partial Mash 20
Weizenbock
5 gal 7.91% 0 1.081 1.021
extract 17
Co-Bock
24 L 6.05% 25.8 1.061 1.015
All Grain 29
Bock for Bach 2019
18 gal 7.75% 45.15 1.076 1.017
All Grain 48
Awesome Recipe
15.8503 gal 6.49% 21.4 1.066 1.016
All Grain 73
Traditional Bock
2.5 gal 5.87% 0 1.061 1.017
extract 587

Fermentables Used In Traditional Bock Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 39 German Grain base malt 1.6°L
38 38% 3% - 93%
German - Munich Dark 33 German Grain base malt 15.5°L
37 41% 7% - 100%
German - Munich Light 32 German Grain base malt 6°L
37 49% 4% - 100%
German - Melanoidin 22 German Grain roasted malt 25°L
37 4% 2% - 11%
American - Caramel / Crystal 60L 20 American Grain crystal malt 60°L
34 8% 0% - 20%
Belgian - Special B 18 Belgian Grain roasted malt 115°L
34 4% 1% - 9%
German - Vienna 14 German Grain base malt 4°L
37 31% 4% - 84%
Belgian - Pilsner 12 Belgian Grain base malt 1.6°L
37 39% 17% - 61%
German - CaraMunich II 12 German Grain crystal malt 46°L
34 12% 2% - 58%
German - Dark Munich 12 German Grain base malt 10°L
36 56% 4% - 97%

Hops Used In Traditional Bock Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 28 3.75 52% 20% - 100%
Tettnanger 28 4.5 39% 14% - 100%
Hallertau Hersbrucker 24 4 50% 11% - 100%
Magnum 21 15 67% 20% - 100%
Domestic Hallertau 19 3.9 56% 20% - 100%
Saaz 17 3.5 39% 8% - 80%
Perle 16 8.2 56% 13% - 100%
Northern Brewer 10 7.8 48% 25% - 100%
Cascade 7 7 46% 13% - 100%
East Kent Goldings 6 5 74% 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 3 German Grain roasted malt 25°L
37 15% 13% - 17%
American - Chocolate 3 American Grain roasted malt 350°L
29 45% 14% - 100%
American - Caramel / Crystal 40L 2 American Grain crystal malt 40°L
34 79% 59% - 100%
American - Carapils (Dextrine Malt) 2 American Grain crystal malt 1.8°L
33 32% 30% - 33%
American - Caramel / Crystal 60L 2 American Grain crystal malt 60°L
34 36% 33% - 38%
United Kingdom - Crystal 60L 2 United Kingdom Grain crystal malt 60°L
34 37% 33% - 40%
American - Caramel / Crystal 90L 2 American Grain crystal malt 90°L
33 37% 30% - 43%
German - CaraMunich II 2 German Grain crystal malt 46°L
34 100% 100% - 100%
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 34 White Labs Lager Med-High Medium 73% 48°F 55°F
Fermentis / Safale - Saflager - German Lager Yeast W-34/70 21 Fermentis / Safale Lager .105 High 83% 48°F 72°F
Wyeast - Munich Lager 2308 13 Wyeast Lager 0.09 Medium 72% 48°F 56°F
Wyeast - Bavarian Lager 2206 9 Wyeast Lager 0.09 Med-High 75% 46°F 58°F
Fermentis / Safale - Saflager - German Lager Yeast S-23 8 Fermentis / Safale Lager .105 High 82% 48°F 72°F
Mangrove Jack - Bohemian Lager Yeast M84 4 Mangrove Jack Lager n/a High 78% 50°F 59°F
Fermentis / Safale - Safale - American Ale Yeast US-05 4 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
White Labs - Old Bavarian Lager Yeast WLP920 4 White Labs Lager Medium-High Medium 69.5% 50°F 55°F
Fermentis / Safale - Safale - English Ale Yeast S-04 3 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - German Ale/ K├Âlsch Yeast WLP029 3 White Labs Ale Medium Medium 75% 65°F 69°F

Other Ingredients Used In Traditional Bock Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 23 Fining Boil 60% 1% - 100%
Whirlfloc 10 Other Boil 57% 6% - 100%
Calcium Chloride 8 Water Agt Boil 18% 6% - 52%
Gypsum 7 Water Agt Mash 32% 6% - 100%
Baking Soda 2 Water Agt Mash 62% 40% - 83%
Slaked Lime 1 Water Agt Mash 4% 4% - 4%
Epsom Salt 1 Water Agt Mash 40% 40% - 40%
Phosphoric acid 1 Water Agt Mash 35% 35% - 35%
Table Salt 1 Water Agt Mash 5% 5% - 5%

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