HELLES BOCK - Beer Recipe - Brewer's Friend

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HELLES BOCK

3443 calories 313.6 g 6 L
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.41 liters
Post Boil Size: 8.04 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Manuel Rodriguez
Calories: 3443 calories (Per 6L)
Carbs: 313.6 g (Per 6L)
Created: Wednesday November 13th 2024
1.062
1.012
6.6%
24.4
9.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g Castle Malting - Chateau Pilsen Malt1000 g Chateau Pilsen Malt 37 2 43.1%
300 g Simpsons - Maris Otter pale300 g Maris Otter pale 38 2.4 12.9%
500 g Castle Malting - Château Vienna500 g Château Vienna 38 2.6 21.5%
300 g Castle Malting - Château Munich Light300 g Château Munich Light 34 7.6 12.9%
200 g Weyermann - CaraAmber200 g CaraAmber 37 27 8.6%
21 g Maltodextrin21 g Maltodextrin 39 0 0.9%
2,321 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Northern Brewer7 g Northern Brewer Hops Pellet 7.8 Boil 45 min 19.26 31.8%
7 g Saaz7 g Saaz Hops Pellet 3.5 Boil 10 min 3.41 31.8%
8 g Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops Pellet 3.75 Hop Stand at 90 °C 10 min 1.71 36.4%
22 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.35 g Servomyces Herb Boil 15 min.
2.34 g Irish Moss Herb Boil 15 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.70 g Salt Water Agt Mash 1 hr.
2.24 ml Phosphoric acid Water Agt Mash 1 hr.
0.74 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
16 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 160 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 40.2 g       Temp: 17 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Strike 69 °C 65 °C 60 min
8.1 L Sparge 78 °C 74 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.9
Mash volume with grains 8.4
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 9.1 L) 7.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 12.8 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 7 L) 8
Hops absorption losses (whirlpool, hop stand) -0
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8 L) 7
Total: 14.6  
Equipment Profile Used: System Default
"HELLES BOCK" Maibock/Helles Bock beer recipe by Manuel Rodriguez. All Grain, ABV 6.57%, IBU 24.38, SRM 9.1, Fermentables: (Chateau Pilsen Malt, Maris Otter pale, Château Vienna, Château Munich Light, CaraAmber, Maltodextrin) Hops: (Northern Brewer, Saaz, Hallertau Mittelfruh) Other: (Servomyces, Irish Moss, Calcium Chloride (dihydrate), Gypsum, Salt, Phosphoric acid)
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  • Last Updated: 2024-11-14 03:44 UTC