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Bock

210 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 42 gallons (fermentor volume)
Pre Boil Size: 45 gallons
Post Boil Size: 43 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Thursday November 21st 2024
1.064
1.012
6.9%
30.2
15.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
65 lb Dingemans - Belgian Pilsner Malt65 lb Belgian Pilsner Malt 37 1.6 61.9%
21 lb Gambrinus - Munich Dark21 lb Munich Dark 37.3 30 20%
10 lb Crisp Malting - Crystal Light - 45L10 lb Crystal Light - 45L 33.1 45 9.5%
4 lb Franco-Belges - Special Aromatic4 lb Special Aromatic 37 4 3.8%
5 lb German - CaraFoam5 lb CaraFoam 37 1.8 4.8%
105 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Sasquatch8 oz Sasquatch Hops Pellet 6.2 Boil 60 min 20.27 50%
8 oz Hallertau Tradition (Germany)8 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 20 min 9.9 50%
16 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 872 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
140 °F 140 °F --
160 °F 160 °F --
180 °F 180 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 44.1 gal (176.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 32.1 gal (128.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 47.78 gal (191.1 qt). Suggest reducing strike water volume to 3.6 gal (14.4 qt) and adding 35.78 gal (143.1 qt) sparge/top-off. 39.38 157.5  
Strike water volume at mash thickness of 1.5 qt/lb 39.38 157.5  
Mash volume with grains 47.78 191.1  
Grain absorption losses -13.13 -52.5  
Remaining sparge water volume (equipment estimates 18.1 g | 72.4 qt) 19 76  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 44.1 g | 176.4 qt) 45 180  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.6 -2.4  
Post boil Volume (equipment estimates 42 g | 168 qt) 43 172  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 43 g | 172 qt) 42 168  
Total: 58.38 233.5
Equipment Profile Used: System Default
"Bock" Maibock/Helles Bock beer recipe by Cold Springs Brewery. All Grain, ABV 6.91%, IBU 30.16, SRM 14.95, Fermentables: (Belgian Pilsner Malt, Munich Dark, Crystal Light - 45L, Special Aromatic, CaraFoam) Hops: (Sasquatch, Hallertau Tradition (Germany))
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  • Last Updated: 2024-11-22 14:22 UTC