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Bock

226 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Hunter F
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Wednesday December 2nd 2020
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albi bock

by 01steve

OG: 1.066 FG: 1.017 ABV: 6.5% IBU: 21

1.068
1.017
6.6%
24.9
19.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Avangard - Light Munich9 lb Light Munich 37 8 62.1%
4 lb Muntons - Maris Otter4 lb Maris Otter 38 2.3 27.6%
8 oz The Swaen - CaraMunich8 oz CaraMunich 36.9 35 3.4%
8 oz Briess - Special Roast8 oz Special Roast 33 40 3.4%
8 oz Weyermann - Chocolate Rye8 oz Chocolate Rye 29.9 240 3.4%
232 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Yakima Chief Hops - German Magnum0.6 oz German Magnum Hops Pellet 13.5 Boil 60 min 24.94 100%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 1 hr.
1.95 ml Lactic acid Water Agt Mash 1 hr.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
6 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 605 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 0 0 57 28 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.8 gal Infusion 152 °F 152 °F 60 min
2.15 gal Sparge 168 °F 168 °F 30 min
Starting Mash Thickness: 1.36 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.36 qt/lb 4.93 19.7  
Mash volume with grains 6.09 24.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 4.16 g | 16.6 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

4L starter. After fermentation starts wait 4 days then raise the temperature by 2F per day until 60F is reached. Leave at 60F for 10 days. Cold crash then carbonate. Lager for 1-2 months.

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  • Last Updated: 2020-12-18 04:47 UTC