Des Vaters Bock - Beer Recipe - Brewer's Friend

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Des Vaters Bock

237 calories 26 g 12 oz
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Efficiency: 75% (brew house)
Calories: 237 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Wednesday June 27th 2012
1.071
1.020
6.7%
23.6
21.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Belgian - Pilsner3 lb Pilsner 37 1.6 21.1%
10 lb German - Munich Dark10 lb Munich Dark 37 15.5 70.5%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 3.5%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 3.5%
0.19 lb German - Carafa I0.1875 lb Carafa I 32 340 1.3%
14.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 7.8 Boil 60 min 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.3 Boil 30 min 66.7%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.5 Decoction -- 153 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.21 24.8  
Mash volume with grains 7.34 29.4  
Grain absorption losses -1.77 -7.1  
Remaining sparge water volume (equipment estimates 2.87 g | 11.5 qt) 2.82 11.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.02 36.1
Equipment Profile Used: System Default
 
Notes

Enhanced Double Decoction Mash Schedule

1st infusion 28.5qt(7.125gal) @ 99 deg F. Target Temp 97 deg F.
Rest 20 minutes (Acid Rest)
1st decoction. Pull 16.3qt (4.gal) using a strainer to get as much of the grain as possible, then fill out with the liquid.
Bring decoction to 158 deg F.
Rest decoction for 20 min
Bring decoction to boil, Boil for 30 minutes
Return enough of the decoction to mash tun to bring it up to 133 deg F.
Rest main mash for 15 minutes (Protein Rest)
Transfer remainder of the decoction to the main mash to bring it up to 153 deg F. Have Boiling water at the ready in case it is needed.
Rest Main mash for 45 minutes. (Saccrification Rest)
2nd decoction. Pull 9.64 qt (2.41gal) of mostly liquid.
Bring decoction to a boil.
Boil for 10 min
Return to main mash to bring to 170 deg F
Rest for 10 min.
Recirculate
Collect wort and Sparge to collect 7 gal.

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  • Last Updated: 2012-10-05 17:46 UTC