Ein Bock auf dem Dach - Beer Recipe - Brewer's Friend

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Ein Bock auf dem Dach

209 calories 22.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.59 gallons
Post Boil Size: 2.56 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 96%
Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Monday January 9th 2023
1.063
1.017
6.1%
22.9
14.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Weyermann - Munich Type II (Dark)4 lb Munich Type II (Dark) 37 10 59.8%
2 lb Weyermann - Floor-Malted Bohemian Pilsner2 lb Floor-Malted Bohemian Pilsner 36.3 1.9 29.9%
0.44 lb Weyermann - Caramunich Type 20.4375 lb Caramunich Type 2 34 45 6.5%
0.25 lb Bestmalz - BEST Melanoidin0.25 lb BEST Melanoidin 34.5 27 3.7%
6.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Hallertau Mittelfruh0.8 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 22.85 100%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.12 g | 20.5 qt) 4.68 18.7  
Mash volume with grains (equipment estimates 5.65 g | 22.6 qt) 5.21 20.8  
Grain absorption losses -0.84 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.03 g | 16.1 qt) 3.59 14.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.56 10.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.56 g | 10.2 qt) 2.5 10  
Total: 4.68 18.7
Equipment Profile Used: System Default
 
Notes

Follow modified Narziss fermentation schedule: https://brulosophy.com/methods/lager-method/

Start at fermentation temp of 50 F and start ramp up once attenuation is 50% complete.

Could try a 90 minute boil, but not sure if it's worth it...?

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  • Public: Yup, Shared
  • Last Updated: 2023-01-09 06:21 UTC