Black Bocks

Traditional bock is a sweet, relatively strong (6.3%–7.2% by volume), lightly hopped (20-27 IBUs) lager. The beer should be clear, and colour can range from light copper to brown, with a bountiful and persistent off-white head. The aroma should be malty and toasty, possibly with hints of alcohol, but no detectable hops or fruitiness. The mouthfeel is smooth, with low to moderate carbonation and no astringency. The taste is rich and toasty, sometimes with a bit of caramel.
Source: Wikipedia
Bock Characteristics

Colour: Light copper to brown
Variants: Maibock, doppelbock, eisbock

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 28.2 IBUs 65.3 EBC 1.069 1.019 6.5 %
Actuals 1.068 1.012 7.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Traditional Bock 5 B 1.064 - 1.072 1.013 - 1.019 20 - 27 27.6 - 43.3 2.2 - 2.7 6.3 - 7.2 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 1.129 kg 67.29
Munich Malt - 20L 338.8 g 20.19
Toasted Malt 56.5 g 3.37
Caramel/Crystal Malt -120L 51.2 g 3.05
Chocolate Malt 51.2 g 3.05
Black (Patent) Malt 25.6 g 1.52
Roasted Barley 25.6 g 1.52

Hops

Name Amount Time Use Form Alpha %
Willamette 9.1 g 60 min Boil Pellet 5.5
Tettnang 1.8 g 10 min Boil Pellet 4.5
Goldings, East Kent 1.2 g 10 min Boil Pellet 5

Miscs

Name Amount Time Use Type
Irish Moss 0.07 tsp 10 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Saflager Lager (W-34/70) DCL/Fermentis 75% 8.89°C - 15°C

Mash

Step Temperature Time
Mash In 68.89°C 45 min

Fermentation

Step Time Temperature
Primary 14 days 12.22°C
Secondary 3 days 16.67°C
Aging 30 days 15.56°C