Traditional Bock - Beer Recipe - Brewer's Friend

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Traditional Bock

222 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.58 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Monday January 30th 2023
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by skvaughn

OG: 1.065 FG: 1.013 ABV: 6.9% IBU: 23

1.067
1.016
6.8%
24.2
16.5
5.3
41.84
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Bonlander Munich Malt 10L10 lb Bonlander Munich Malt 10L $ 2.19 / lb
$ 21.90 		35.9 10 61.5%
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale $ 2.49 / lb
$ 12.45 		38 3.75 30.8%
0.50 lb Weyermann - Caramunich Type 10.5 lb Caramunich Type 1 $ 1.49 / lb
$ 0.75 		33.5 35 3.1%
0.50 lb Briess - Special Roast0.5 lb Special Roast $ 2.29 / lb
$ 1.15 		33 40 3.1%
0.25 lb Thomas Fawcett - Crystal Rye Malt0.25 lb Crystal Rye Malt $ 1.69 / lb
$ 0.42 		32.2 75 1.5%
16.25 lbs / $ 36.66
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops $ 2.59 / oz
$ 2.59 		Pellet 3.9 Boil 60 min 13.69 50%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops $ 2.59 / oz
$ 2.59 		Pellet 3.9 Boil 30 min 10.52 50%
2 oz / $ 5.18
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
5.2 gal Strike 166 °F 152 °F 60 min
4.8 gal Batch Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.08 20.3  
Mash volume with grains 6.38 25.5  
Grain absorption losses -2.03 -8.1  
Remaining sparge water volume 4.78 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.58 30.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.25 21  
Total: 9.86 39.4
Equipment Profile Used: System Default
"Traditional Bock" Traditional Bock beer recipe by mike07754. All Grain, ABV 6.76%, IBU 24.22, SRM 16.53, Fermentables: (Bonlander Munich Malt 10L, Maris Otter Pale, Caramunich Type 1, Special Roast, Crystal Rye Malt) Hops: (Domestic Hallertau) Other: (Gypsum, Epsom Salt, Calcium Chloride (dihydrate))
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  • Last Updated: 2023-04-04 23:30 UTC