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Bock

Traditional Bock

Tasting Notes:

Malty with some toasty and caramel flavors, no roasted flavor. Clean and balanced.

added by: brendan

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Ingredients
Malt
  1. .25# Belgian Special B
  2. .125# German Carafa Special II
  3. 6# German Pils
  4. 3# German Light Munich
  5. 3# German Dark Munich
  6. .75# German Caramunich II
Hops
  1. .5 oz. Hallertau 4.5% FWH
  2. .25 oz. Magnum 14% 60 min.
  3. .75 oz. Hallertau 4.5% 60 min.
  4. .5 oz. Hallertau 4.5% 10 min.
Yeast
  1. Wyeast Bohemian Lager #2124
Specialty
  1. ~1 tsp of Calcium Carbonate (chalk) to the mash (not to the sparge water)

Steps
  1. Mash/Grains: Single-infusion mash @ ~149 F for 60 minutes (I used approx. 20 qt. mash water)
  2. Boil: Bring your wort to a boil and start your timer at 90 minutes.
  3. Boil: At 60 minutes, add 0.25 oz. Magnum hops and 0.75 oz. Hallertau hops.
  4. Boil: At 10 minutes, add 0.5 oz. Hallertau hops.
  5. Preparation: Chill your wort in preparation to pitch your yeast.
  6. Fermentation: Primary Fermentation: 11 days @ 48F
  7. Fermentation: Secondary Fermentation: 30 days @ 48F

Recipe Notes

The short primary fermentation time is only because I rack it to a corny before it's done and then let it naturally carbonate during the next month. Then to the cold conditioning phase which lasts...as long as you can stand it! At least a month though. Any good lager fermentation schedule should be fine just give it more time conditioning than a typical low-gravity lager.

Beer Stats
  • Style: Bock
  • OG: 1.067
  • FG: 1.015
  • ABV: 6.8%
  • IBU: 26
  • Color: 19
Recipe Stats
  • Type: All-Grain
  • Batch Size: 5.75 gal.
  • Boiling Time: 90 min.

Recipe Brewing History

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