I'll Be Bock!! - Beer Recipe - Brewer's Friend

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I'll Be Bock!!

220 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.02 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Wednesday December 7th 2022
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albi bock

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OG: 1.066 FG: 1.017 ABV: 6.5% IBU: 21

1.067
1.013
7.1%
21.1
20.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Munich - Light 10L10 lb Munich - Light 10L 33 10 64%
4 lb Weyermann - Pilsner4 lb Pilsner 36 1.5 25.6%
0.50 lb Briess - Caramel Malt - 120L0.5 lb Caramel Malt - 120L 34.5 120 3.2%
0.50 lb Weyermann - Caramunich Type 30.5 lb Caramunich Type 3 34 57 3.2%
5 oz Simpsons - Crystal Extra Dark5 oz Crystal Extra Dark 31.7 178.56 2%
3 oz Gambrinus - Honey Malt3 oz Honey Malt 37 25 1.2%
2 oz Weyermann - Melanoidin2 oz Melanoidin 34.5 27 0.8%
15.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Barth-Haas - Galena0.5 oz Galena Hops Pellet 12.5 Boil 60 min 21.06 100%
0.50 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
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
CO2 Level: 2.45 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
5.86 gal Strike 163 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.86 23.4  
Mash volume with grains 7.11 28.4  
Grain absorption losses -1.95 -7.8  
Remaining sparge water volume 3.36 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.02 28.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Mash at 154°F (68°C) for 60 minutes. Mash out at 168°F (76°C). Boil for 90 minutes. Begin fermentation at 50°F (10°C) and raise to 60°F (16°C) over 10 days. Ferment at 60°F (16°C) for 17 days. Raise to 65°F (18°C) and ferment for 11 days. Lager for 4 weeks at 38°F (3°C).

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  • Last Updated: 2022-12-07 23:16 UTC