Talkin' Bock - Beer Recipe - Brewer's Friend

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Talkin' Bock

241 calories 26.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.24 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Boxcar Brewing
Hop Utilization: 97%
Calories: 241 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
Created: Monday October 16th 2023
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OG: 1.065 FG: 1.013 ABV: 6.9% IBU: 23

1.072
1.021
6.7%
22.1
14.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Canada Malting - MUNICH MALT13 lb MUNICH MALT 37.3 10.5 70.3%
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 29.7%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Blanc0.75 oz Hallertau Blanc Hops Pellet 10 Boil 120 min 22.09 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
1 tsp Yeast Nutrient Fining Boil 10 min.
1.41 g Gypsum Water Agt Mash 90 min.
1.48 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
2.46 g Epsom Salt Water Agt Mash 90 min.
0.86 g Canning Salt Water Agt Mash 90 min.
0.77 g Chalk Water Agt Mash 90 min.
0.89 g Gypsum Water Agt Sparge 30 min.
0.92 g Calcium Chloride (anhydrous) Water Agt Sparge 30 min.
1.54 g Epsom Salt Water Agt Sparge 30 min.
0.54 g Canning Salt Water Agt Sparge 30 min.
 
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) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.23 psi       Temp: 33 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.15 gal Protein Rest Strike 122 °F 122 °F 30 min
6.15 gal Stir Between Step Strike 140 °F 140 °F 30 min
6.15 gal Strike 157 °F 157 °F 30 min
3.85 gal Fly Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 6.15 24.6  
Mash volume with grains 7.63 30.5  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume (equipment estimates 5.44 g | 21.8 qt) 3.65 14.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.03 g | 36.1 qt) 7.24 29  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 9.8 39.2
Equipment Profile Used: System Default
 
Notes

Pitch Yeast at 50 degrees

Day 4, start to raise temp by 1 degree for 10 days until 60 degrees.
Rest at 60 degrees for 10 days
Pull wort at let rest at 65 for 14 days
Transfer to keg and lager at 33 for 7 weeks
38 Days until Keg Transfer

Total Water Needed [?]: 10 Gallons, 37.86 Liters
Mash Water Needed [?]: 6.15 Gallons, 23.29 Liters
Sparge Water Needed [?]: 3.85 Gallons, 14.57 Liters
Strike Temperature [?]: 165.83 F, 74 C
Pre-Boil Wort Produced [?]: 7.6 Gallons, 28.76 Liters

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  • Last Updated: 2024-03-02 18:03 UTC