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Beer Style: Traditional Bock (5B)
Recipe Type: partial mash
Yield: 5 US gallons

Traditional Bock


AWESOME, dark brown in color with a medium to full body. Has aromas and flavor of chocolate. My favorite homebrew yet!


  • 1 can Cooper's Bock malt extract
  • 2 lbs dextrose
  • 1lb milled chocolate malt
  • 1 cup dextrose for bottling

Additional Instructions

Primary Ferment: 1 week
Secondary Ferment: 2 or 3 weeks

Beer Profile

Original Gravity: 1.062
Final Gravity: 1.002
Alcohol by Vol: 7.86%
Recipe Type: partial mash
Yield: 5.00 US Gallons
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boil 2 gallons water and add the extract syrup and the dextrose. bag your Chocolate malt and mash it for 45 min to an hour. Add to 3 gallons cold water and pitch the yeast. Every pro homebrewer tells you that it has to be a within 10 degrees of 90 to pitch the is a centuries old libation, and there were no candy thermometers or otherwise when beer was first made. take your chances and pitch the yeast. Put the lid on your tub and the airlock and let 'er rip!

Put it in the secondary after a week, let it clear up...thats all. It may take 1 week, it may take 3. Remember that the longer your beer is in contact with trub, the more off flavors your beer takes on.

Bottle it when you're ready. Carbonate for 5-8 days, chill, open and enjoy!