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BOCK

214 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 57 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 57 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 214 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Wednesday July 21st 2021
1.070
1.013
7.5%
22.2
39.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.18 kg Weyermann - Carafa II0.18 kg Carafa II 31.5 1105.96 1%
0.35 kg Briess - Extra Special Malt0.35 kg Extra Special Malt 33.5 345.42 1.9%
12 kg Weyermann - Munich Type II (Dark)12 kg Munich Type II (Dark) 37 25.19 64.2%
5 kg Weyermann - Pilsner5 kg Pilsner 36 2.51 26.8%
0.75 kg Weyermann - Caramunich Type 30.75 kg Caramunich Type 3 34 150.61 4%
0.40 kg Weyermann - Melanoidin0.4 kg Melanoidin 34.5 70.55 2.1%
18.68 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Domestic Hallertau90 g Domestic Hallertau Hops Lupulin Pellet 4 Boil 60 min 13.85 50%
90 g Domestic Hallertau90 g Domestic Hallertau Hops Lupulin Pellet 4 Boil 20 min 8.39 50%
180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 340 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 63.6 L. Suggest reducing initial water volume to 45.4 L and adding 18.2 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 28
Mash volume with grains 40.3
Grain absorption losses -18.7
Remaining sparge water volume (equipment estimates 55.2 L) 51.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 63.6 L) 60
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 57
Going into fermentor 57
Total: 79.6  
Equipment Profile Used: System Default
"BOCK" Traditional Bock beer recipe by Martha Patricia. All Grain, ABV 7.51%, IBU 22.23, SRM 39.47, Fermentables: (Carafa II, Extra Special Malt, Munich Type II (Dark), Pilsner, Caramunich Type 3, Melanoidin) Hops: (Domestic Hallertau) Other: (Chalk, Calcium Chloride (anhydrous), Gypsum, Baking Soda)
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  • Last Updated: 2021-07-21 03:04 UTC