Ozarks Bock Ale - Beer Recipe - Brewer's Friend

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Ozarks Bock Ale

222 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Wednesday January 28th 2015
1.067
1.016
6.6%
26.5
16.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 45.7%
3 lb Belgian - Munich3 lb Munich 38 6 22.9%
3 lb American - Munich - Dark 20L3 lb Munich - Dark 20L 33 20 22.9%
0.75 lb Belgian - CaraMunich0.75 lb CaraMunich 33 50 5.7%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.9%
0.13 lb German - Carafa I0.125 lb Carafa I 32 340 1%
13.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 First Wort 0 min 8.16 33.3%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 13.48 33.3%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 4.89 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 356 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 149 °F 60 min
Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.74 23  
Mash volume with grains 6.79 27.2  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 4.26 g | 17 qt) 4.15 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.11 g | 32.5 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 9.89 39.6
Equipment Profile Used: System Default
 
Notes

Tasting Notes: Malty with some toasty and caramel flavors, no roasted flavor. Clean and balanced

using my standard practice for the best fermentation, ferment for 5 days at 62f then shake and raise the temp to 68f for 4 more days, set out at room temperature for 1 day, pull into a keg for cold crashing at 34f, hook up C02 at 12 and carb while conditioning for 7 days at the same time adding gelatin, after 7 days check for carbonization then serve

very nice

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  • Last Updated: 2015-01-28 22:21 UTC