Octoberbock - Beer Recipe - Brewer's Friend

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Octoberbock

170 calories 14.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Saturday November 30th 2024
1.052
1.009
5.7%
18.5
18.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Munich Type I5 lb Munich Type I 38 6 47.1%
4 lb Bestmalz - BEST Pilsen4 lb BEST Pilsen 37 1.9 37.6%
8 oz Weyermann - Melanoidin8 oz Melanoidin 34.5 27 4.7%
6 oz Weyermann - Carafa Special Type 1 6 oz Carafa Special Type 1 29.9 340 3.5%
6 oz Bestmalz - Best RED X6 oz Best RED X 36 12 3.5%
6 oz Weyermann - Caramunich Type 26 oz Caramunich Type 2 34 45 3.5%
170 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 4.98 40%
0.50 oz Artisan - Magnum0.5 oz Magnum Hops Pellet 9.9 Boil 60 min 12.33 40%
0.25 oz Artisan - Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 4 Boil 15 min 1.24 20%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Gypsum Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
51 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
51 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.7 psi       Temp: 37 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
GERMAN BOCK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 4 52.7 52.8 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.2 gal Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.38 g | 33.5 qt) 4.58 18.3  
Mash volume with grains (equipment estimates 9.23 g | 36.9 qt) 5.43 21.7  
Grain absorption losses -1.33 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.8 g | 27.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 4.58 18.3
Equipment Profile Used: System Default
"Octoberbock" Traditional Bock beer recipe by Brewer #429067. BIAB, ABV 5.74%, IBU 18.54, SRM 18.12, Fermentables: (Munich Type I, BEST Pilsen, Melanoidin, Carafa Special Type 1 , Best RED X, Caramunich Type 2) Hops: (Hallertau Mittelfruh, Magnum) Other: (Gypsum, Calcium Chloride (dihydrate))
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  • Last Updated: 2025-01-06 14:24 UTC