If you want to stay true to the recipe they list hops 80/275 or 29% of the hops for 60 min addition, 105/275 or 38% for the 30 min addition and 90/275 or 33% for the 10 min. (Assuming the 60,30,10 schedule is what they were using)
This is the thing I find the most interesting about this old recipe - how most of the hops are going in for 30 min and under. And how so many recipes today are coming back to this, like they just came up with this themselves.
Though they dont give vitals like ibu and srm. If we went with their hopping schedule and used the same amount of hops then its likey the ibu would be lower. Modern bocks list bu:gu as around .27-.45 so in this case 15-26 ibu for a 1.058 beer. This recipe currently has 33/58 or a .56 ratio. Not too far out of line and not in pale ale or ipa territory or anything - plus we often hear how hopping was higher in the past.
I’d imagine you would get less bitter but more hop flavor with 38% of the hops at 30 min and 33% at 10 min. This really has me intrigued and I want to try this with a lager now!