Bakke Brygg Bock 27 l - Beer Recipe - Brewer's Friend

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Bakke Brygg Bock 27 l

203 calories 20.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 203 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Thursday March 12th 2015
1.066
1.016
6.5%
21.7
19.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.92 kg Castle Malting Munich Light3.92 kg Castle Malting Munich Light 37 6.19 46.8%
3.92 kg Castle Malting Munich3.92 kg Castle Malting Munich 36 9.9 46.8%
0.42 kg Weyermann CaraMunich0.42 kg Weyermann CaraMunich 34 46 5%
0.12 kg Weyermann Carafa Special II0.12 kg Weyermann Carafa Special II 32 431.85 1.4%
8.38 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
72 g Hallertau Hersbrucker72 g Hallertau Hersbrucker Hops Pellet 3.2 Boil 60 min 20.27 84.2%
13.50 g Hallertau Hersbrucker13.5 g Hallertau Hersbrucker Hops Pellet 3.2 Boil 10 min 1.38 15.8%
85.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10.80 g Irish Moss Fining Boil 15 min.
3.38 g Gjærnæring Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
-
WLP833 German Bock
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 30.6
Mash volume with grains 36.1
Grain absorption losses -8.4
Remaining sparge water volume (equipment estimates 14.7 L) 9.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36 L) 31
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 27
Going into fermentor 27
Total: 40.3  
Equipment Profile Used: System Default
 
Notes

Kjøl ned til 10 grader før pitching av gjær.

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  • Last Updated: 2015-09-08 17:54 UTC