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Old 11-04-2008, 03:39 PM   #1
aekdbbop's Avatar
Sep 2006
Nashville, TN
Posts: 2,645
Liked 8 Times on 7 Posts

Anyone have a nice bock recipe?

Something close to shiner or amberbock.. something the folks would like to drink..


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Old 11-04-2008, 03:43 PM   #2
Evan!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 88 Times on 73 Posts

I just kegged this. Had a too-high OG (1.057) which is between trad. bock and munich dunkel on the BJCP guidelines. So it's really a heavy dunkel/light bock. You can up the grain amounts a bit and end up with a real bock---and let me tell you, this is so freakin' german-dark-lagery it's scary.


A ProMash Recipe Report

BJCP Style and Style Guidelines

04-B  Dark Lager, Munich Dunkel

Min OG:  1.048   Max OG:  1.056
Min IBU:    18   Max IBU:    28
Min Clr:    14   Max Clr:    28  Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       10.56
Anticipated OG:          1.054    Plato:             13.39
Anticipated SRM:          20.5
Anticipated IBU:          23.1
Brewhouse Efficiency:       78 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:    5.56    Gal
Pre-Boil Gravity:      1.049    SG          12.10  Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


   %     Amount     Name                          Origin        Potential SRM
 97.0    10.25 lbs. Munich Malt(light)            America        1.033     10
  3.0     0.31 lbs. Carafa II (Dehusked)          Germany        1.030    400

Potential represented as SG per pound per gallon.


   Amount     Name                              Form    Alpha  IBU  Boil Time
  1.25 oz.    Hallertauer                       Whole    4.00  18.6  60 min.
  0.50 oz.    Hallertauer                       Whole    4.00   4.5  20 min.


White Labs WLP838 Southern German Lager

Water Profile

Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00

Mash Schedule

Mash Type: Single Step

Grain Lbs:   10.56
Water Qts:   13.20 - Before Additional Infusions
Water Gal:    3.30 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 154  Time:  60
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                180  Time:  10

Total Mash Volume Gal: 4.15 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
Aristocratic Ales, Lascivious Lagers

•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

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Old 02-15-2014, 05:56 PM   #3
Jan 2014
Posts: 80
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Thanks for the recipe, Im making it as I write this!

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Old 03-14-2014, 02:39 PM   #4
Jan 2014
Posts: 40
Liked 5 Times on 4 Posts

Thanks! I'm brewing this later today. What temp did you ferment at?

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Old 03-14-2014, 02:49 PM   #5
BigFloyd's Avatar
Dec 2012
Tyler, Texas
Posts: 5,267
Liked 761 Times on 653 Posts

Originally Posted by esteiner16 View Post
Thanks! I'm brewing this later today. What temp did you ferment at?

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If you're using a lager yeast, for most strains you'll want to chill the wort to about 45*F before pitching, aerate/oxygenate it well, pitch twice the cell count that you would for an ale (that means a fairly big starter) and ferment around 48-50*F. Once it hits 75-80% of the way from OG to expected FG, bring it up to 62-64*F for a few days d-rest.

Considering the OG, you should lager this for at least 6 weeks in the low-mid 30's.
Good Temp Control -----> Happy Yeast ------> Tasty Brew

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Old 03-14-2014, 04:52 PM   #6
Jan 2014
Posts: 40
Liked 5 Times on 4 Posts

Sounds good, thanks for the quick response

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