A-Bock Time - Beer Recipe - Brewer's Friend

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A-Bock Time

Created: Saturday November 28th 2015
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229 calories 23.4 g 12 oz
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Steve
Calories: 229 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
1.069
1.017
6.8%
83.9
40.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.13 lb American - Pale 2-Row8.125 lb Pale 2-Row 37 1.8 62.5%
2.25 lb United Kingdom - Brown2.25 lb Brown 32 65 17.3%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 7.7%
1.38 lb American - Victory1.375 lb Victory 34 28 10.6%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 1.9%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Summit1 oz Summit Hops Pellet 17.8 Boil 60 min 65.85 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 5.5 Boil 30 min 15.64 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.2 Boil 5 min 2.36 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 5 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.06 16.3  
Mash volume with grains 5.1 20.4  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.43 g | 17.7 qt) 4.31 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.38 33.5
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion Efficiency N/A
Pre-Boil: 55% 19.4 ppg
Ending Kettle Efficiency N/A
Brew House: 69% 24.5 ppg
Wort Volume:
5.5 Gallons
  • Expected 5 Gallons of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.069
  • Actual OG: 1.058
Alcohol and Attenuation:
ABV: 6.56%
  • Apparent Attenuation: 86.2%
  • Actual FG: 1.008
  • Calories per 12oz 229 calories
  • Carbohydrates per 12oz 23.4 g
Amount Packaged:
5.25 Gallons
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 56
  • Pints: 42
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
11/28/2015 4:06 PM
over 9 years ago 		+0 Yeast Starter 1.062 1 Liter 2/20/2021 3:43 AM
over 4 years ago 		used liquid yeast for starter
11/28/2015 11:19 PM
over 9 years ago 		+0 Pre-Boil Gravity 1.036 28 Quarts 2/20/2021 3:43 AM
over 4 years ago
11/28/2015 11:19 PM
over 9 years ago 		+0 Brew Day Complete 1.058 22 Quarts 2/20/2021 3:43 AM
over 4 years ago
12/5/2015 7:14 PM
over 9 years ago 		+7 Racked 1.009 22 Quarts 2/20/2021 3:43 AM
over 4 years ago 		Tastes very good Tart and tangy
12/12/2015 8:03 PM
over 9 years ago 		+14 Fermentation Complete 1.008   2/20/2021 3:43 AM
over 4 years ago
12/12/2015 8:03 PM
over 9 years ago 		+14 Packaged 21 Quarts 2/20/2021 3:43 AM
over 4 years ago
12/19/2015 9:48 PM
over 9 years ago 		+21 Tasting Note   2/20/2021 3:43 AM
over 4 years ago 		Not ready yet. Flatter than a 10 year old boy
12/26/2015 10:34 PM
over 9 years ago 		+28 Tasting Note   2/20/2021 3:43 AM
over 4 years ago 		mildly carbonated. perhaps colder temperatures are slowing conditioning
"A-Bock Time" American Stout beer recipe by Steve. All Grain, ABV 6.76%, IBU 83.85, SRM 40.91, Fermentables: (Pale 2-Row, Brown, Roasted Barley, Victory, Black Malt) Hops: (Summit, Cascade, Hallertau Mittelfruh) Other: (Irish Moss)
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  • Last Updated: 2015-12-05 19:15 UTC