Bock - Traditional Bock (BJCP 2008)

Top 10 Traditional Bock (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
' #1 Big Cock Bock of Texas	5.25 gal	7.11%	23.83	1.066	1.012		extract	6792
Bocktoberfest	16.5 gal	5.31%	20.3	1.060	1.019		All Grain	6084
Des Vaters Bock	5.5 gal	6.73%	25.63	1.071	1.020		All Grain	4796
Bock#2	4.5 gal	6.4%	36.93	1.067	1.018		All Grain	4579
Austin City Limits	5.75 gal	4.76%	23.29	1.044	1.008		All Grain	3816
Baby Goat Bock	5 gal	6.54%	23.55	1.072	1.022		Partial Mash	3285
Bock	5.5 gal	4.56%	16.92	1.043	1.008		extract	3009
Ozarks Bock Ale	5.75 gal	6.64%	25.01	1.067	1.016		All Grain	2825
E & G Yuengling Bock	30 L	4.51%	22.52	1.050	1.015		All Grain	2071
Trad Bock	22.7 L	6.5%	20.24	1.064	1.014		All Grain	1570

Newest Traditional Bock (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
traditional　bock	640 L	7.17%	25.44	1.068	1.013		All Grain	50
chocolate rye bock	5.5 gal	6.42%	23.21	1.061	1.012		All Grain	120
Traditional Bock	155 gal	6.48%	28.96	1.066	1.017		All Grain	77
Bonham Clay Henry Bock	5.5 gal	6.87%	26.07	1.064	1.011		BIAB	60
Octoberbock	5.25 gal	5.89%	29.56	1.059	1.014		BIAB	152
Navideña	8 gal	6.91%	0	1.070	1.018		All Grain	112
Bumbles Bounce! winter Lager v1	5.75 gal	6.95%	28.2	1.065	1.012		BIAB	123
Bonham CH Bock (test brew)	5.5 gal	4.68%	16.17	1.044	1.008		extract	99
CHB Bock 1948 -1	4030 gal	6.9%	37.2	1.067	1.014		All Grain	112
Traditional Bock	5 gal	5.87%	29.4	1.062	1.017		extract	95

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	46%	4% - 100%
Munich - Light 10L	63		Grain	specialty malt	10°L	33	50%	4% - 100%
German - Pilsner	60	German	Grain	base malt	1.6°L	38	38%	3% - 93%
German - Melanoidin	48	German	Grain	roasted malt	25°L	37	5%	1% - 23%
Special B	33		Grain	crystal malt	115°L	34	4%	1% - 8%
Munich	33		Grain	specialty malt	6°L	37	55%	8% - 100%
Caramel / Crystal 60L	32		Grain	crystal malt	60°L	34	8%	0% - 20%
German - CaraMunich III	30	German	Grain	crystal malt	57°L	34	4%	1% - 9%
German - Vienna	28	German	Grain	base malt	4°L	37	36%	4% - 84%
German - CaraMunich II	24	German	Grain	crystal malt	46°L	34	10%	2% - 58%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	60	15	70%	7% - 100%
Hallertau Mittelfruh	53	3.75	52%	17% - 100%
Tettnanger	42	4.5	40%	14% - 100%
Saaz	35	3.5	44%	8% - 100%
Hallertau Hersbrucker	34	4	49%	11% - 100%
Perle	32	8.2	56%	5% - 100%
Domestic Hallertau	23	3.9	56%	20% - 100%
Northern Brewer	14	7.8	57%	25% - 100%
Cascade	12	7	51%	13% - 100%
Hallertau Tradition (Germany)	10	5	54%	25% - 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%
Caramel / Crystal 60L	5		Grain	crystal malt	60°L	34	44%	33% - 57%
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%
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	54	White Labs	Lagers	Med-High	Medium	73%	48°F	55°F
Fermentis - Saflager - German Lager Yeast W-34/70	54	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Saflager - German Lager Yeast S-23	21	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
Wyeast - Bavarian Lager 2206	20	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
Wyeast - Bohemian Lager 2124	9	Wyeast	Lagers	0.09	Medium	75%	48°F	58°F
White Labs - German Lager Yeast WLP830	7	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
Fermentis - Safale - American Ale Yeast US-05	7	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°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

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	33	Fining	Boil	64%	1% - 100%
Gypsum	31	Water Agt	Mash	21%	0% - 100%
Whirlfloc	26	Fining	Boil	67%	4% - 100%
Calcium Chloride (dihydrate)	19	Water Agt	Mash	32%	0% - 100%
Epsom Salt	18	Water Agt	Mash	9%	0% - 50%
Baking Soda	12	Water Agt	Mash	14%	0% - 83%
Calcium Chloride (anhydrous)	12	Water Agt	Mash	15%	0% - 100%
Chalk	10	Water Agt	Mash	21%	0% - 77%
Yeast Nutrient	8	Other	Boil	40%	0% - 83%
Lactic acid	8	Water Agt	Mash	72%	12% - 100%

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