Bock - Traditional Bock (BJCP 2008) - Beer Recipes | Brewer's Friend
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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
' #1 Big Cock Bock of Texas
5.25 gal 7.11% 23.83 1.066 1.012
extract 6557
Bocktoberfest
16.5 gal 5.31% 20.3 1.060 1.019
All Grain 5904
Des Vaters Bock
5.5 gal 6.73% 25.63 1.071 1.020
All Grain 4577
Bock#2
4.5 gal 6.4% 36.93 1.067 1.018
All Grain 4441
Austin City Limits
5.75 gal 4.76% 23.29 1.044 1.008
All Grain 3745
Baby Goat Bock
5 gal 6.54% 23.55 1.072 1.022
Partial Mash 3232
Bock
5.5 gal 4.56% 16.92 1.043 1.008
extract 2826
Ozarks Bock Ale
5.75 gal 6.64% 25.01 1.067 1.016
All Grain 2712
E & G Yuengling Bock
30 L 4.51% 22.52 1.050 1.015
All Grain 1892
Trad Bock
22.7 L 6.5% 20.24 1.064 1.014
All Grain 1429

Newest Traditional Bock (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Bumbles Bounce! winter Lager v1
5.75 gal 6.95% 28.2 1.065 1.012
BIAB 45
CHB Bock 1948 -1
4030 gal 6.9% 37.2 1.067 1.014
All Grain 72
Traditional Bock
5 gal 5.87% 29.4 1.062 1.017
extract 48
bock
1 gal 5.83% 3.7 1.054 1.009
extract 43
sj bock
26 gal 6% 24.75 1.061 1.015
All Grain 54
Allan's Bock (Single Infusion)
10 gal 6.63% 23.85 1.068 1.017
All Grain 108
Awesome Recipe
15 L 7.95% 30.7 1.075 1.014
All Grain 58
Awesome Recipe
310 gal 6.4% 26.6 1.067 1.018
All Grain 68
Bock
20.8 L 6.49% 19.49 1.059 1.010
All Grain 90
EZ Bock! 1 gal
1 gal 4.7% 11.39 1.043 1.007
extract 189

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 62 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%
Special B 32 Grain crystal malt 115°L
34 4% 1% - 8%
Munich 32 Grain specialty malt 6°L
37 55% 8% - 100%
Caramel / Crystal 60L 31 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 59 15 69% 7% - 100%
Hallertau Mittelfruh 52 3.75 51% 17% - 100%
Tettnanger 39 4.5 40% 14% - 100%
Saaz 35 3.5 44% 8% - 100%
Perle 32 8.2 54% 5% - 100%
Hallertau Hersbrucker 32 4 51% 11% - 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) 9 5 53% 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 52 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 19 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 - 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 33 Fining Boil 64% 1% - 100%
Gypsum 28 Water Agt Mash 22% 0% - 100%
Whirlfloc 25 Water Agt Boil 69% 6% - 100%
Calcium Chloride (dihydrate) 18 Water Agt Mash 31% 0% - 100%
Epsom Salt 16 Water Agt Mash 10% 0% - 50%
Calcium Chloride (anhydrous) 12 Water Agt Mash 15% 0% - 100%
Baking Soda 11 Water Agt Mash 14% 0% - 83%
Chalk 9 Water Agt Mash 23% 0% - 77%
Yeast Nutrient 8 Other Boil 40% 0% - 83%
Lactic acid 7 Water Agt Sparge 78% 12% - 100%

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