We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Den's Chocolate bock

back to search Back to Search  Style Details 

Den's Chocolate bock

back to search Back to Search  Style Details 

Beer Style: Traditional Bock  (5B)
Recipe Type: partial mash
Yield: 12 US gallons

Traditional Bock
Beer Color


I have been making this beer for 20 years and it is my favorite beer. I got the original recipe from Cats Meow and tweak ed it over the years to suit my taste.


  • 11 lbs dark malt extract
  • 2 lbs pale malt
  • 1 lb chocolate malt
  • 1 lb crystal malt
  • 2 lbs medium brown sugar
  • 2 oz hallertau hops
  • 3 pkg Wyeast American Lager 2035
  • 4 oz Cacao nibs,
  • 1.5 cups corn sugar

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 2 weeks
Secondary Ferment: 2 weeks

Beer Profile

Original Gravity: 1.097
Final Gravity: 1.021
Alcohol by Vol: 10.1%
Color SRM: 40.67  Color Sample 
Bitterness IBU: 3.4
Recipe Type: partial mash
Yield: 12.00 US Gallons

Click to Print Recipe


Steep cracked grain in grain bag at 170 degrees for 45 min, 1.5 gal water. Add dark malt extract brown sugar and water to total 4 gal in brew pot, stir till extract dissolved. Add hops in muslin bag and bring to rolling boil for a full 60 min. Cool with wort chiller or ice bath to 80 degrees, stir vigorously for 5 min. Siphon to carboy and pitch yeast. Ferment at 55-60 degrees. Add cacao nibs to an 8 oz jar with enough, min 151 proof vodka enough to cover, for two weeks while in fermenter. Transfer to secondary fermenter in 14 days. Allow 14 days in secondary fermenter Boil corn sugar for 10 min in 1 cup water, let cool add to bottling bucket with cacao extract. Transfer to bottling bucket and bottle. Will finish at approximately 10% ABV. Let sit for at least 4 weeks to carbonate. Enjoy