Guys,

I'm just about out of my stash Rahr & Sons Bucking Bock so I'm in need of a clone recipe for this beer to hold me over until next year when they brew it again. Looking at their website, I can guess but if anyone has the recipe, I'd really appreciate it.

Thanks,
Gary

X2 on that one. Love the Bucking Bock, I wonder if Fritz or one of the brewers would share it?

Bought a sixer today at the Tom Thumb by my house in Mansfield. They still had some Real Ale Devils Backbone as well. Sorry if this looks fucked i post from my phone.

Have you sent a request to CYBI? Of course, Rahr & Sons will rebrew it before Jamil & Tasty can get around to it.

Actually, I contacted Rahr & Sons and they were happy to share it. Here's the scaled down recipe.

Recipe: Rahr & Sons Bucking Bock TYPE: All Grain
Style: Mailbock/Helles Bock
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 6.1 SRM SRM RANGE: 6.0-11.0 SRM
IBU: 35.0 IBUs Rager IBU RANGE: 23.0-35.0 IBUs
OG: 1.076 SG OG RANGE: 1.064-1.072 SG
FG: 1.018 SG FG RANGE: 1.011-1.018 SG
BU:GU: 0.462 Calories: 32.0 kcal/12oz Est ABV: 7.6 %
EE%: 70.00 % Batch: 6.00 gal Boil: 10.50 gal BT: 90 Mins

---WATER CHEMISTRY ADDITIONS----------------


Amt Name Type # %/IBU
11 lbs 3.2 oz Rahr Premium Pilsner (Rahr) (2.0 SRM) Grain 1 65.0 %
2 lbs 6.6 oz Munich II (Weyermann) (8.5 SRM) Grain 2 14.0 %
2 lbs 6.6 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 3 14.0 %
13.8 oz Carahell (Weyermann) (13.0 SRM) Grain 4 5.0 %
5.5 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 5 2.0 %

Total Grain Weight: 17 lbs 3.6 oz Total Hops: 25.75 g oz.
---MASH PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Name Description Step Temperat Step Time
Mash In Add 5.38 gal of water at 167.7 F 152.0 F 60 min
Mash Out Add 3.01 gal of water at 202.5 F 168.0 F 10 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 4.67 gal water at 168.0 F
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.058 SG Est OG: 1.076 SG
Amt Name Type # %/IBU
25.75 g Magnum [13.00 %] - Boil 60.0 min Hop 6 35.0 IBUs

---FERM PROCESS-----------------------------
Primary Start: 07/05/2011 - 1.00 Days at 44.0 F
Secondary Start: 07/06/2011 - 21.00 Days at 55.0 F
Style Carb Range: 2.20-2.70 Vols
Bottling Date: 07/28/2011 with 2.5 Volumes CO2:

You rock! Thanks for sharing.