Die Ziege! - Beer Recipe - Brewer's Friend

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Die Ziege!

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Mark E Tomusiak
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Tuesday January 28th 2025
1.070
1.017
6.9%
31.6
3.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 oz Weyermann - Floor-Malted Bohemian Pilsner13 oz Floor-Malted Bohemian Pilsner 36.3 1.9 5.9%
1.80 lb Weyermann - Barke Pilsner Malt1.8 lb Barke Pilsner Malt 37.03 1.75 13%
11 lb Weyermann - Pilsner11 lb Pilsner 36 1.5 79.4%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 1.8%
13.86 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Perle13 g Perle Hops Pellet 7.6 Boil 60 min 11.02 10%
2 oz Barth-Haas - Spalt Spalter2 oz Spalt Spalter Hops Pellet 2.1 Boil 15 min 6.59 43.5%
1 oz Barth-Haas - Spalt Spalter1 oz Spalt Spalter Hops Pellet 2.1 Whirlpool at 185 °F 15 min 1.06 21.7%
1 oz Barth-Haas - Spalt Spalter1 oz Spalt Spalter Hops Pellet 2.1 First Wort 60 min 7.3 21.7%
4 g Barth-Haas - Hallertauer Magnum4 g Hallertauer Magnum Hops Pellet 12.6 Boil 60 min 5.62 3.1%
4.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Boulder City Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.33 17.3  
Mash volume with grains 5.44 21.8  
Grain absorption losses -1.73 -6.9  
Remaining sparge water volume (equipment estimates 4.82 g | 19.3 qt) 4.65 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.96 g | 23.9 qt) 5.5 22  
Total: 8.98 35.9
Equipment Profile Used: System Default
 
Notes

Brewed 02/16/25. Mash in with Boulder city 1.25 L/lb. 10' rest at 130 F, raise to 144 F, rest 15'. Remove decoction, hold 150 F 10', boil 20', return to main mash. Adjust main mash to 160 F, hold 15'. Remove decoction, hold 160 F 5', boil 20', return to main mash. Final mash temp 165 F. Collect 26 L run off, boil 70', cool to 58 F and pitch slurry from 2.5 L starter. Gravity 1.070. Fermentation started quickly for a lager (within 12 hours).

03/03/25. Racked to keg, even though active fermentation still evident (needed fermentor for something else). Gravity 1.020. Started fresh yeast from wort saved from batch.

03/04/25. Pitched fresh yeast into keg. Temp 53 F. CO2 evolution observed.

03/15/25. Moved keg to 65 F for diacetyl rest.

03/17/25. Samples keg, gravity 1.017. CO2 generation still occurring.

03/19/25. Moved keg to garage to begin cooling process.

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  • Last Updated: 2025-03-19 22:00 UTC