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Old 12-12-2008, 07:03 PM   #1
amrmedic's Avatar
Oct 2008
St Petersburg, Florida
Posts: 304
Liked 3 Times on 3 Posts

I am working on a traditional Bock recipe. I am wanting opinions and suggestions. This is what I have come up with so far.

I am a partial masher, so the recipe is set for that method.

6.6 lbs Pilsner Liquid Extract
2 lbs aromatic malt
1 lbs crystal malt 40L
1 3/4 Munich Malt

1 oz Cascade Hops for 60 min
3/4 oz Cascade Hops at 30 min
1/2 oz Amarillo Hops at 15 min for aroma

Wyeast Belgian Abbey II Yeast

Any thoughts?



Sorry, this is not my Bock recipe. It is a recipe I have been toying with. I know it does fit a defined recipe, but I wanted to brew a beer with some of the things I like see what see what I get.

Here is my Bock recipe I wanted input in. I have never brewed a bock before, drank many though.

7.5 lbs amber dry extract
2 lbs crystal malt 10L
2 lbs Munich malt
1/2 lb Carafa
1.5 oz Spalter for 60 minutes
0.5 oz Hallertauer for 15 minutes
Old Bavarian Lager yeast

WHat do you think? Does this work for a Bock?


If you have any input on the experimental recipe, let me know

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Old 12-12-2008, 07:36 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

"Traditional Bock"

"Amarillo Hops"

"Belgian Abbey II Yeast"

This might make a tasty beer, but it is no bock. Bocks are a low (nobel) hopped German lager, currently you have an Amero-Belgi-Something.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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