(2023-12-15) Bock - Beer Recipe - Brewer's Friend

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(2023-12-15) Bock

238 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Bock
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 12.7 °P (recipe based estimate)
Post Boil Gravity: 17.6 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 238 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Monday December 11th 2023
17.6 °P
3.1 °P
7.9%
26.9
19.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Barke Munich Malt9 lb Barke Munich Malt 37 8 55.4%
4 lb Avangard - Munich Dark4 lb Munich Dark 37.1 12 24.6%
2 lb Weyermann - Barke Vienna2 lb Barke Vienna 36 3.4 12.3%
0.50 lb German - CaraHell0.5 lb CaraHell 34 11 3.1%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 3.1%
0.25 lb Belgian - CaraMunich0.25 lb CaraMunich 33 50 1.5%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.2 Boil 75 min 20.85 55.6%
0.40 oz Perle0.4 oz Perle Hops Pellet 5 Boil 45 min 6.01 44.4%
0.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Chalk Water Agt Mash 1 hr.
1.25 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.30 tsp Epsom Salt Water Agt Mash 1 hr.
0.30 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
3 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 767 B cells required
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1 Each
Cost:
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 767 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47.3 3.3 0 63.7 29 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal Beta Temperature -- 144 °F 30 min
Temperature -- 154 °F 30 min
Alpha Temperature -- 160 °F 45 min
3gal THICK (Approx 50%) Decoction -- 212 °F 15 min
Mashout Temperature -- 168 °F 15 min
Starting Mash Thickness: 2.71 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.31 gal (49.24 qt). Suggest reducing strike water volume to 10.7 gal (42.8 qt) and adding 0.31 gal (1.24 qt) sparge/top-off. 11.01 44  
WARNING: Based on your provided mash thickness (2.71 qt/lb), your strike volume will exceeds the total water needed for the recipe (10.78 g). Reduce mash thickness to 2.64 qt/lb or increase pre-boil volume to 8.73 g.    
Strike water volume at mash thickness of 2.71 qt/lb 11.01 44  
Mash volume with grains 12.31 49.2  
Grain absorption losses -2.03 -8.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.03 g | 32.1 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.75 g | 23 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.75 23  
Total: 10.78 43.1
Equipment Profile Used: System Default
 
Notes

Added two tabs NaMBS to strike water not shown in water chemistry. Pulled decoction to a side kettle a few minutes after full mash reached 160*. Pitched 3 packs WLP833 for 500-600b cells and one pack S189 for extra attenuative properties. BF projects a final gravity if 3.1P, but this beer usually finishes at 1.016 to 1.020.

No Sparge, full volume mash with recirculation during mashout.

Jan-2023 batch: 2023 Indiana Brewers Cup - Bronze (19 Entries). My doppelbock with a very similar grist/process won gold.

Rebrewing for 2024 NHC first round and 2024 Indiana Brewers Cup



Award Winning Recipe
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  • Last Updated: 2023-12-15 15:54 UTC