Asterbock August 20 - Beer Recipe - Brewer's Friend

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Asterbock August 20

211 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.92 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Paul Childs
Hop Utilization: 97%
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Saturday February 10th 2024
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OG: 1.065 FG: 1.013 ABV: 6.9% IBU: 23

1.064
1.014
6.5%
20.7
16.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb Weyermann - Munich Type II (Dark)9.25 lb Munich Type II (Dark) 37 10 69%
4 lb Weyermann - Munich Type I4 lb Munich Type I 38 6 29.8%
2.50 oz Weyermann - Carafa II2.5 oz Carafa II 31.5 415 1.2%
13.41 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.97 oz Hallertau Tradition (Germany)0.97 oz Hallertau Tradition (Germany) Hops Pellet 5.1 Boil 70 min 17.05 63%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 2.3 Boil 40 min 3.37 32.5%
0.07 oz Perle0.07 oz Perle Hops Pellet 6.4 Boil 5 min 0.3 4.5%
1.54 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.15 oz Gypsum Water Agt Mash 0 min.
0.25 oz Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.20 oz Baking Soda Water Agt Mash 0 min.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - German Lager I OYL-106
Amount:
10.15 Ounces
Cost:
Attenuation (avg):
75%
Flocculation:
Medium-low
Optimum Temp:
45 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.3 psi       Temp: 45 °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
6.12 gal First Rest Strike 128 °F 122 °F 30 min
6.12 gal 2nd Rest Steeping 122 °F 149 °F 30 min
6.12 gal 2nd Rest Steeping 149 °F 158 °F 30 min
6.12 gal Mash Out Temp. Steeping 158 °F 170 °F 10 min
2.13 gal Sparge Water Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.87 23.5  
Mash volume with grains 6.94 27.8  
Grain absorption losses -1.68 -6.7  
Remaining sparge water volume (equipment estimates 4.62 g | 18.5 qt) 2.98 11.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.56 g | 34.2 qt) 6.92 27.7  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.85 35.4
Equipment Profile Used: System Default
"Asterbock August 20" Traditional Bock beer recipe by Paul Childs. All Grain, ABV 6.45%, IBU 20.72, SRM 16.41, Fermentables: (Munich Type II (Dark), Munich Type I, Carafa II) Hops: (Hallertau Tradition (Germany), Perle) Other: (Gypsum, Calcium Chloride (anhydrous), Baking Soda, Irish Moss)
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  • Last Updated: 2024-09-10 13:50 UTC