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 | 7257 | |
| Bocktoberfest |
16.5 gal | 5.31% | 20.3 | 1.060 | 1.019 | All Grain | 6268 | |
| Des Vaters Bock |
5.5 gal | 6.73% | 25.63 | 1.071 | 1.020 | All Grain | 5050 | |
| Bock#2 |
4.5 gal | 6.4% | 36.93 | 1.067 | 1.018 | All Grain | 4752 | |
| Austin City Limits |
5.75 gal | 4.76% | 23.29 | 1.044 | 1.008 | All Grain | 3982 | |
| Bock |
5.5 gal | 4.56% | 16.92 | 1.043 | 1.008 | extract | 3440 | |
| Baby Goat Bock |
5 gal | 6.54% | 23.55 | 1.072 | 1.022 | Partial Mash | 3437 | |
| Ozarks Bock Ale |
5.75 gal | 6.64% | 25.01 | 1.067 | 1.016 | All Grain | 3022 | |
| E & G Yuengling Bock |
30 L | 4.51% | 22.52 | 1.050 | 1.015 | All Grain | 2431 | |
| Trad Bock |
22.7 L | 6.5% | 20.24 | 1.064 | 1.014 | All Grain | 1795 |
Newest Traditional Bock (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Neues Urtyp |
5 gal | 6.46% | 31 | 1.066 | 1.016 | Partial Mash | 61 | |
| Awesome Recipe |
1 gal | 5.28% | 0 | 1.054 | 1.013 | All Grain | 53 | |
| Graaf Nicolaas Bock |
20 L | 6.71% | 23.38 | 1.065 | 1.013 | All Grain | 106 | |
| V.A. (BOOK) 10L |
10 L | 6.71% | 23.09 | 1.064 | 1.013 | All Grain | 144 | |
| Munich Bock |
45 L | 6.31% | 26.16 | 1.064 | 1.016 | extract | 127 | |
| Sir Lancelot says "I'll be Bock" |
5 gal | 6.21% | 28.86 | 1.070 | 1.022 | All Grain | 155 | |
| Back o' Bock |
17 L | 6.43% | 25.6 | 1.068 | 1.019 | BIAB | 223 | |
| traditional　bock |
640 L | 7.17% | 25.44 | 1.068 | 1.013 | All Grain | 192 | |
| chocolate rye bock |
5.5 gal | 6.42% | 23.21 | 1.061 | 1.012 | All Grain | 284 | |
| Bonham Clay Henry Bock |
5.5 gal | 6.87% | 26.07 | 1.064 | 1.011 | BIAB | 192 |
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 | 47 | German | Grain | roasted malt |
25°L
|
37 | 5% | 1% - 23% |
| Caramel / Crystal 60L | 33 | Grain | crystal malt |
60°L
|
34 | 8% | 0% - 20% | |
| Special B | 33 | Grain | crystal malt |
115°L
|
34 | 4% | 1% - 8% | |
| Munich | 33 | Grain | specialty malt |
6°L
|
37 | 55% | 8% - 100% | |
| 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% |
| American - Caramel / Crystal 120L | 24 | 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 | 61 | 15 | 69% | 7% - 100% |
| Hallertau Mittelfruh | 59 | 3.75 | 52% | 17% - 100% |
| Tettnanger | 42 | 4.5 | 40% | 14% - 100% |
| Saaz | 36 | 3.5 | 44% | 8% - 100% |
| Hallertau Hersbrucker | 35 | 4 | 49% | 11% - 100% |
| Perle | 32 | 8.2 | 56% | 5% - 100% |
| Domestic Hallertau | 23 | 3.9 | 56% | 20% - 100% |
| Northern Brewer | 15 | 7.8 | 57% | 25% - 100% |
| Cascade | 12 | 7 | 51% | 13% - 100% |
| Hersbrucker | 10 | 4 | 48% | 13% - 88% |
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 | 41% | 33% - 56% | |
| 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% |
| American - Caramel / Crystal 40L | 3 | American | Grain | crystal malt |
40°L
|
34 | 86% | 59% - 100% |
| Munich - Light 10L | 3 | Grain | specialty malt |
10°L
|
33 | 46% | 33% - 60% | |
| 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 120L | 2 | American | Grain | crystal malt |
120°L
|
33 | 33% | 33% - 33% |
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 | 55 | 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 | 22 | Fermentis / Safale | Lagers | .105 | High | 82% | 48°F | 72°F |
| Wyeast - Bavarian Lager 2206 | 21 | Wyeast | Lagers | 0.09 | Med-High | 75% | 46°F | 58°F |
| Wyeast - Munich Lager 2308 | 17 | 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 |
| Fermentis - Safale - American Ale Yeast US-05 | 8 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - German Lager Yeast WLP830 | 7 | White Labs | Lagers | Medium | Medium | 76.5% | 50°F | 55°F |
| Omega Yeast Labs - Lutra Kveik OYL-071 | 6 | Omega Yeast Labs | Norwegian Ales | High | Medium | 78% | 68°F | 95°F |
| Fermentis - Saflager - Swiss Lager Yeast S-189 | 6 | Fermentis / Safale | Lagers | .105 | High | 84% | 48°F | 72°F |
Other Ingredients Used In Traditional Bock (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 35 | Fining | Boil | 66% | 1% - 100% |
| Gypsum | 31 | Water Agt | Mash | 20% | 0% - 100% |
| Whirlfloc | 26 | Water Agt | Boil | 67% | 4% - 100% |
| Calcium Chloride (dihydrate) | 19 | Water Agt | Mash | 29% | 0% - 100% |
| Epsom Salt | 17 | Water Agt | Mash | 9% | 0% - 50% |
| Calcium Chloride (anhydrous) | 12 | Water Agt | Mash | 15% | 0% - 100% |
| Baking Soda | 11 | Water Agt | Mash | 14% | 0% - 83% |
| 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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