Traditional Bock
BJCP 2008 – 05B

Statistics

Fermentables

Amount Fermentable %
8.50 pounds Belgian Plisen Malt 30.9%
8.00 pounds German Light Munich Malt 29.1%
8.00 pounds German Vienna Malt 29.1%
1.00 pounds German CaraMunich Malt II 3.6%
1.00 pounds Crystal Malt 120L 3.6%
0.50 pounds German Melanoidin Malt 1.8%
0.50 pounds Crystal Malt 150L 1.8%
27.50 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
1.00 ouncesMagnum60 minutesBoilPellets14.4%
1.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
Octoberfest/Marzen LagerWhite LabsWLP820Liquid

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Decoction

Mash Steps

# Name Time Temp.
1Protein RestInfusion35 minutes122° F
2SaccharificationDecoction45 minutes155° F
3Mash OutInfusion10 minutes168° F

Fermentation and Aging

Primary:
7 days @ 50° F
Secondary:
2 days @ 60° F

Procedure

  • Single decoction to achieve a sacharification rest of 155° for 60 minutes.
  • Sparge with 170° water.
  • 90 minute boil.
  • Cool wort to at least 55°.
  • Ferment at 50-55° for 5 days.
  • Perform diacetyl rest at 60° for 2 days.
  • Lager for at least 28 days.