Sauber Traditional Dunkles Bock - Beer Recipe - Brewer's Friend

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Sauber Traditional Dunkles Bock

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 38.13 liters
Post Boil Size: 33 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Tuesday April 19th 2022
1.077
1.018
7.8%
35.3
14.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Munich Malt5 kg Munich Malt 36.8 7.87 62.5%
2.40 kg Thomas Fawcett - Maris Otter Pale Ale Malt2.4 kg Maris Otter Pale Ale Malt 38 2.65 30%
0.24 kg Belgian - CaraMunich0.24 kg CaraMunich 33 50 3%
0.24 kg Briess - Special Roast0.24 kg Special Roast 33 40 3%
0.12 kg Weyermann - CaraRye0.12 kg CaraRye 33 75 1.5%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Columbus25 g Columbus Hops Pellet 15 Boil 60 min 35.25 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Yeast Nutrient Other Boil 15 min.
2.50 g Whirlflock Water Agt Boil 2.5 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1.21 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
8 - 14 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 644 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.3 L Strike 69 °C 66 °C 75 min
24.83 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 20
Mash volume with grains 25.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 17.7 L) 27
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 38.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23 L) 33
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 33 L) 23
Total: 47  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-sauber-traditional-dunkles-bock/

DIRECTIONS
Mill the grains and mash at 151°F (66°C) for 75 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill below 50°F (10°C) if possible, preferably to 45°F (7°C), cooling the wort overnight if necessary. Aerate the wort thoroughly and pitch the yeast. Ferment between 45–50°F (7–10°C) for up to 5 days, then slowly raise the temperature over the next 10–14 days to 60°F (16°C). When fermentation is complete, allow the beer to further condition at room temperature for another 14 days, then crash to 35°F (2°C), package, and carbonate to about 2.25 volumes of CO2.

BREWER’S NOTES
Single-malt variation: I recently brewed a version of this where I replaced the grist with 100 percent Munich from a local craft maltster, with great results. Could be worth a try!

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  • Last Updated: 2022-04-19 09:45 UTC