Bärbock - Beer Recipe - Brewer's Friend

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Bärbock

202 calories 23.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Smashface
Calories: 202 calories (Per 330ml)
Carbs: 23.4 g (Per 330ml)
Created: Wednesday October 21st 2015
1.065
1.020
6.0%
25.5
18.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg German - Smoked Malt4.6 kg Smoked Malt 37 3 86.3%
0.40 kg German - Munich Dark0.4 kg Munich Dark 37 15.5 7.5%
0.20 kg United Kingdom - Extra Dark Crystal 120L0.2 kg Extra Dark Crystal 120L 33 120 3.8%
0.13 kg United Kingdom - Chocolate0.13 kg Chocolate 34 425 2.4%
5.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Topaz10 g Topaz Hops Leaf/Whole 15 Boil 60 min 20.46 40%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Leaf/Whole 3.2 Boil 30 min 5.03 60%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Bog myrtle Herb Boil 30 min.
5 g Irish moss Fining Boil 10 min.
 
Yeast
Mangrove Jack - Bohemian Lager Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 406 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Low chlorine for smoked beers
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
78 30 4 6 291 21
5g gypsum
5g epsom salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 77 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.1 L) 28.7
Mash volume with grains (equipment estimates 32.6 L) 32.2
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.8 L) 22.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 17
Volume into fermentor 17
Total: 28.7  
Equipment Profile Used: System Default
 
Notes

3x M84 rehydrated in 400ml water at 20-25C. Aerate wort with electric whisk prior to pitching.

Allow to ferment for 2 weeks at 10-15C and warm up for the final third week. Transfer to secondary for a further 4 weeks.

Brewed 24/10/15
Bottled and on 5/10/15 and bottled with 2.5 vol C02

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  • Last Updated: 2015-12-20 21:20 UTC