Sacandaga Bock w Winter Spices - Beer Recipe - Brewer's Friend

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Sacandaga Bock w Winter Spices

227 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 75 min
Batch Size: 6.6 gallons (fermentor volume)
Pre Boil Size: 8.64 gallons
Post Boil Size: 7.39 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Hennessy Brewing
Hop Utilization: 97%
Calories: 227 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Saturday January 1st 2022
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OG: 1.065 FG: 1.013 ABV: 6.9% IBU: 23

1.068
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6.4%
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
16.20 lb Munich16.2 lb Munich 37 6 86.3%
1.69 lb German - Melanoidin1.69 lb Melanoidin 37 25 9%
0.88 lb Belgian - Special B0.88 lb Special B 34 115 4.7%
18.77 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 20.22 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sweet Orange Peel Flavor Boil 2 min.
1 tsp Cinnamon Flavor Boil 2 min.
0.50 oz Ginger Flavor Boil 2 min.
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
2 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.3 gal Infusion 164 °F 148 °F 60 min
3.5 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 5.63 22.5  
Mash volume with grains 7.13 28.5  
Grain absorption losses -2.35 -9.4  
Remaining sparge water volume (equipment estimates 5.48 g | 21.9 qt) 5.61 22.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.51 g | 34.1 qt) 8.64 34.6  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6.6 g | 26.4 qt) 7.39 29.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.39 g | 29.6 qt) 6.6 26.4  
Total: 11.24 44.9
Equipment Profile Used: System Default
 
Notes

1 tbs PH Balancer to mash water

1oz Calcium Chloride to mash water

Add Special B to mash after conversion. Recirculate 5 mins then sparge.

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  • Last Updated: 2022-01-11 05:57 UTC