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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 6222
' #1 Big Cock Bock of Texas
5.25 gal 7.11% 23.83 1.066 1.012
extract 5790
Bocktoberfest
16.5 gal 5.31% 20.3 1.060 1.019
All Grain 5376
Des Vaters Bock
5.5 gal 6.73% 25.63 1.071 1.020
All Grain 3946
Bock#2
4.5 gal 6.4% 36.93 1.067 1.018
All Grain 3787
Austin City Limits
5.75 gal 4.76% 23.29 1.044 1.008
All Grain 3344
Baby Goat Bock
5 gal 6.54% 23.55 1.072 1.022
Partial Mash 2847
Ozarks Bock Ale
5.75 gal 6.64% 25.01 1.067 1.016
All Grain 2266
Bock
5.5 gal 4.56% 16.92 1.043 1.008
extract 2165
E & G Yuengling Bock
30 L 4.51% 22.52 1.050 1.015
All Grain 1417

Newest Traditional Bock (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Honey Bock
16 gal 5.79% 28.02 1.061 1.017
All Grain 17
Marchenhaft!
4.5 gal 6.9% 34.01 1.070 1.018
All Grain 26
Awesome Recipe
5.5 gal 0.66% 0 1.007 1.002
All Grain 82
BOCKIN' "A"
5.5 gal 4.53% 19.31 1.052 1.017
All Grain 61
Juleøl LTB(working progress)
50 L 6.47% 25.54 1.066 1.016
All Grain 71
Walter Voigt American Bock
17.5 gal 5.7% 21.01 1.053 1.010
All Grain 148
bock
9 gal 7.03% 0 1.071 1.018
Partial Mash 140
23/06 Bock
23 L 4.78% 44.63 1.047 1.011
All Grain 243
Mecca Grade Bock
8 gal 5.88% 30.65 1.069 1.024
BIAB 157
Traditional Bock
5.25 gal 6.76% 26.22 1.067 1.016
All Grain 383

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich Dark 20L 76 Grain specialty malt 20°L
34 45% 4% - 100%
Munich - Light 10L 61 Grain specialty malt 10°L
33 51% 4% - 100%
German - Pilsner 59 German Grain base malt 1.6°L
38 38% 3% - 93%
German - Melanoidin 46 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 29 Grain crystal malt 60°L
34 8% 0% - 20%
German - Vienna 28 German Grain base malt 4°L
37 37% 4% - 84%
Munich 28 Grain specialty malt 6°L
37 56% 8% - 100%
German - CaraMunich III 26 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 56 15 68% 10% - 100%
Hallertau Mittelfruh 43 3.75 51% 17% - 100%
Tettnanger 40 4.5 40% 14% - 100%
Saaz 33 3.5 44% 8% - 100%
Hallertau Hersbrucker 32 4 51% 11% - 100%
Perle 31 8.2 56% 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
American - Chocolate 6 American Grain roasted malt 350°L
29 42% 14% - 100%
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 - Caramel / Crystal 90L 4 American Grain crystal malt 90°L
33 43% 30% - 50%
Munich - 60L 3 Grain specialty malt 60°L
33 60% 50% - 80%
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%

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 53 White Labs Lagers Med-High Medium 73% 48°F 55°F
Fermentis - Saflager - German Lager Yeast W-34/70 49 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 - Munich Lager 2308 17 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
Wyeast - Bavarian Lager 2206 16 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
White Labs - German Lager Yeast WLP830 8 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Wyeast - Bohemian Lager 2124 7 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
Fermentis - Saflager - Swiss Lager Yeast S-189 6 Fermentis / Safale Lagers .105 High 84% 48°F 72°F
Omega Yeast Labs - Lutra Kveik OYL-071 6 Omega Yeast Labs Norwegian Ales High Medium 78% 68°F 95°F
Fermentis - Safale - American Ale Yeast US-05 6 Fermentis / Safale Ales Low Medium 81% 54°F 77°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 30 Fining Mash 63% 1% - 100%
Gypsum 23 Water Agt Mash 28% 0% - 100%
Whirlfloc 22 Fining Boil 70% 6% - 100%
Calcium Chloride (dihydrate) 17 Water Agt Mash 35% 0% - 100%
Epsom Salt 14 Water Agt Mash 12% 0% - 50%
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 7 Other Boil 39% 0% - 83%
Calcium Chloride (dihydrate) 6 Water Agt Boil 20% 6% - 52%

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