Götebock - Beer Recipe - Brewer's Friend

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Götebock

214 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 214 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Saturday September 25th 2021
1.070
1.013
7.4%
24.2
24.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg Belgian - Pilsner2.4 kg Pilsner 37 1.6 28.6%
5 kg Munich - Light 10L5 kg Munich - Light 10L 33 10 59.6%
350 g German - CaraMunich III350 g CaraMunich III 34 57 4.2%
320 g Crisp Malting - Crystal Extra Dark - 120L320 g Crystal Extra Dark - 120L 35 120 3.8%
170 g German - Melanoidin170 g Melanoidin 37 25 2%
150 g American - Caramel / Crystal 150L150 g Caramel / Crystal 150L 33 150 1.8%
8,390 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Artisan - Magnum20 g Magnum Hops Pellet 10.6 Boil 60 min 24.18 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Chalk Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
5 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 144 g       Temp: 20 °C       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.1 L Infusion 68 °C 68 °C 60 min
9.3 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 25.2
Mash volume with grains 30.7
Grain absorption losses -8.4
Remaining sparge water volume (equipment estimates 12.8 L) 10.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 26.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 20
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 10 degrees. 5 packs of yeast. ferment at 10 degrees C until end of attenuation phase. Perform a diacetyl rest at 15 degrees for 2 to 3 days. Cold crash to 2 degrees at a rate of max 6 degrees per day. Total lagering before bottling approx 4 weeks

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  • Last Updated: 2021-11-04 16:24 UTC