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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 5611
Bocktoberfest
16.5 gal 5.31% 20.3 1.060 1.019
All Grain 4808
' #1 Big Cock Bock of Texas
5.25 gal 7.11% 23.83 1.066 1.012
extract 4318
Des Vaters Bock
5.5 gal 6.73% 25.63 1.071 1.020
All Grain 3481
Bock#2
4.5 gal 6.4% 36.93 1.067 1.018
All Grain 3367
Austin City Limits
5.75 gal 4.76% 23.29 1.044 1.008
All Grain 2862
Baby Goat Bock
5 gal 6.54% 23.55 1.072 1.022
Partial Mash 2110
Bock
5.5 gal 4.56% 16.92 1.043 1.008
extract 1577
Ozarks Bock Ale
5.75 gal 6.64% 25.01 1.067 1.016
All Grain 1445
E & G Yuengling Bock
30 L 4.51% 22.52 1.050 1.015
All Grain 1085

Newest Traditional Bock Recipes

Title Size ABV IBU OG FG Color Method Views
Hoppen Bock
40 L 6.74% 26.99 1.070 1.019
All Grain 17
Sacandaga Bock w Winter Spices
6.6 gal 6.38% 25.41 1.068 1.020
All Grain 35
Bock
5.2 gal 7.05% 35.51 1.074 1.020
All Grain 46
1879 Kulmbacher Export
5.5 gal 6.63% 81.4 1.066 1.016
All Grain 69
Bock
50 L 6.35% 20.48 1.064 1.016
All Grain 40
BUTT Bock
5 gal 6.1% 35.61 1.062 1.015
Partial Mash 52
Awesome Recipe
20 L 5.97% 15.61 1.055 1.009
All Grain 51
Shiny Cap'n
5.5 gal 3.56% 20.59 1.036 1.008
All Grain 70
amber bock
13.13 gal 5.07% 23.56 1.051 1.013
All Grain 65
Chocolate Razor Bock
32 gal 5.67% 22.76 1.061 1.018
All Grain 74

Fermentables Used In Traditional Bock Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich Dark 20L 66 Grain specialty malt 20°L
34 44% 4% - 100%
Munich - Light 10L 52 Grain specialty malt 10°L
33 52% 4% - 100%
German - Pilsner 46 German Grain base malt 1.6°L
38 40% 3% - 93%
German - Melanoidin 32 German Grain roasted malt 25°L
37 4% 2% - 13%
Belgian - Special B 26 Belgian Grain roasted malt 115°L
34 4% 1% - 8%
American - Caramel / Crystal 60L 25 American Grain crystal malt 60°L
34 8% 0% - 20%
Munich 17 Grain specialty malt 6°L
37 55% 8% - 100%
German - CaraMunich II 17 German Grain crystal malt 46°L
34 10% 2% - 58%
German - CaraMunich III 17 German Grain crystal malt 57°L
34 4% 1% - 9%
German - Vienna 17 German Grain base malt 4°L
37 34% 4% - 84%

Hops Used In Traditional Bock Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 35 3.75 51% 18% - 100%
Tettnanger 34 4.5 39% 14% - 100%
Magnum 33 15 68% 20% - 100%
Saaz 27 3.5 41% 8% - 80%
Hallertau Hersbrucker 26 4 47% 11% - 100%
Perle 24 8.2 56% 10% - 100%
Domestic Hallertau 19 3.9 57% 20% - 100%
Northern Brewer 14 7.8 52% 25% - 71%
Cascade 10 7 52% 13% - 100%
Centennial 6 10 22% 9% - 50%

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%
American - Caramel / Crystal 60L 4 American Grain crystal malt 60°L
34 40% 33% - 56%
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%
Belgian - Chocolate 2 Belgian Grain roasted malt 340°L
30 19% 7% - 31%
German - CaraMunich III 2 German Grain crystal malt 57°L
34 33% 33% - 33%
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%

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 40 White Labs Lagers Med-High Medium 73% 48°F 55°F
Fermentis - Saflager - German Lager Yeast W-34/70 33 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Fermentis - Saflager - German Lager Yeast S-23 14 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Wyeast - Munich Lager 2308 13 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
Wyeast - Bavarian Lager 2206 12 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
Fermentis - Safale - American Ale Yeast US-05 6 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Old Bavarian Lager Yeast WLP920 5 White Labs Lagers Medium-High Medium 69.5% 50°F 55°F
Mangrove Jack - Bohemian Lager Yeast M84 5 Mangrove Jack Lagers n/a High 78% 50°F 59°F
White Labs - German Lager Yeast WLP830 4 White Labs Lagers Medium Medium 76.5% 50°F 55°F
White Labs - Oktoberfest/Märzen Lager Yeast WLP820 4 White Labs Lagers Med-High Medium 69% 52°F 58°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 13 Water Agt Boil 73% 6% - 100%
Gypsum 11 Water Agt Mash 36% 0% - 100%
Epsom Salt 8 Water Agt Mash 7% 0% - 24%
Calcium Chloride (dihydrate) 6 Water Agt Mash 37% 1% - 100%
Baking Soda 6 Water Agt Mash 22% 0% - 83%
Calcium Chloride (dihydrate) 6 Water Agt Boil 20% 6% - 52%
Calcium Chloride (anhydrous) 5 Water Agt Mash 26% 0% - 100%
Chalk 4 Water Agt Mash 21% 1% - 77%
Lactic acid 3 Water Agt Mash 100% 99% - 100%

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