Prost Bock - Beer Recipe - Brewer's Friend

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Prost Bock

247 calories 26.5 g 12 oz
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Beer Stats
Method: Extract
Style: Traditional Bock
Boil Time: 70 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 247 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Friday October 30th 2020
1.074
1.020
7.1%
23.8
38.3
n/a
49.47
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.90 lb Briess - LME Munich9.9 lb LME Munich $ 3.63 / lb
$ 35.94 		34.5 8 89.6%
9.90 lbs / $ 35.94
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1.15 lb German - Carafa II1.15 lb Carafa II $ 1.89 / lb
$ 2.17 		32 425 10.4%
$ 2.17
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Chief Hops - Tradition0.75 oz Tradition Hops $ 2.49 / oz
$ 1.87 		Pellet 6.7 Boil 70 min 17.79 71.4%
0.30 oz Yakima Chief Hops - Tradition0.3 oz Tradition Hops $ 2.49 / oz
$ 0.75 		Pellet 6.7 Boil 40 min 6.05 28.6%
1.05 oz / $ 2.61
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
11.50 Grams
Cost:
$ 0.76 / g
$ 8.74
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 8.74 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Denver City Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 5.3 21.2  
Grain absorption losses (steep / mash) -0.14 -0.6  
Volume increase from sugar/extract (early additions) 0.84 3.4  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6 24  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 4.21 g | 16.8 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 5.3 21.2
Equipment Profile Used: System Default
 
Notes

Bock (German for goat) is likely a descendant of some of the oldest German lagers in the world. It evolved in the Franconia region of Germany, just north of modern day Bavaria. Bock has one of the largest ranges of the German beers and can be light (like a helles bock or maibock) to very dark; it can also be moderate to very strong in alcohol. A traditional bock is generally not hoppy, but more malt forward and brewed to at least a starting gravity of 1.064. We sat down with Larry Leinhart, owner and brewer at Prost Brewing Co. in Denver, Colorado to see how he brews his traditional bock. Prost Brewing Co. is a brewery that has made a name for itself as a lager brewery. Their brewhouse is a classic copper German two-vessel system built in 1963. This recipe was originally featured in the November/December 2011 issue of Zymurgy.

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  • Last Updated: 2020-10-30 22:28 UTC