Bock - Beer Recipe - Brewer's Friend

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Bock

216 calories 22.8 g 16 oz
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.2 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 73% (brew house)
Hop Utilization: 95%
Calories: 216 calories (Per 16oz)
Carbs: 22.8 g (Per 16oz)
Created: Friday December 17th 2021
1.065
1.017
6.2%
28.8
12.1
5.5
6.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Barke Munich Malt8 lb Barke Munich Malt 37 8 64%
3.50 lb Bairds - Maris Otter Finest Ale Malt3.5 lb Maris Otter Finest Ale Malt $ 1.90 / lb
$ 6.65 		37.7 2.5 28%
8 oz Weyermann - Caramunich Type 18 oz Caramunich Type 1 33.5 35 4%
8 oz Briess - Special Roast8 oz Special Roast 33 40 4%
12.50 lbs / $ 6.65
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Millenium16 g Millenium Hops Pellet 15.5 Boil 60 min 28.75 100%
16 g / $ 0.00
 
Yeast
Imperial Yeast - L13 Global
Amount:
2.24 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 5.31 21.3  
Mash volume with grains 6.31 25.3  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.22 g | 12.9 qt) 2.5 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.72 g | 26.9 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.2 20.8  
Going into fermentor 5.2 20.8  
Total: 7.81 31.3
Equipment Profile Used: System Default
 
Notes

Ferment this lager at room temperature if using the L13 global strain.

Overbuilt starter method:
Starting with 200b cells of yeast,

  1. Add 200g of dry yeast to 2L of water, boil and cool.
  2. Gravity of the starter should be 1.037
  3. Harvest 1L to save for another starter
  4. Pitch the remaining amount

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  • Last Updated: 2022-03-06 22:29 UTC