Ahtamic Bock - Beer Recipe - Brewer's Friend

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Ahtamic Bock

205 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Redleg Ed - Artillery Brewing
Rating:
5.00 (1 Review)

Calories: 205 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=120105
Created: Friday January 1st 2016
1.063
1.009
7.0%
22.6
12.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Munich Light9 lb Munich Light 37 6 72%
1.50 lb German - Munich Dark1.5 lb Munich Dark 37 15.5 12%
1.50 lb German - Vienna1.5 lb Vienna 37 4 12%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz BSG - German Hallertau Mittelfruh2 oz German Hallertau Mittelfruh Hops Pellet 2.75 Boil 60 min 19.69 66.7%
0.50 oz Ahtanum (HopUnion)0.5 oz Ahtanum (HopUnion) Hops Pellet 3.3 Aroma 15 min 2.93 16.7%
0.50 oz Ahtanum (HopUnion)0.5 oz Ahtanum (HopUnion) Hops Pellet 3.3 Aroma 0 min 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.84 g CaCl - MASH ONLY Water Agt Mash --
0.50 ml Lactic Acid - SPARGE ONLY Water Agt Mash --
4 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Other Boil 5 min.
0.50 tsp Gelatin & .25c hot water Fining Kegging 20 min.
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1 Each
Cost:
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 563 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       Amount: Kegging       CO2 Level: 2.5 Volumes
 
Target Water Profile
Bru'n Brown Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 27 60 50 85
Bruin water (Brown & Full). Target mash pH is 5.45
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike Temperature -- 157 °F --
5 gal Infusion -- 152 °F 60 min
5 gal Mashout Infusion -- 168 °F 10 min
3 gal From Cooler Sparge -- 157 °F 30 min
Starting Mash Thickness: 1.37 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.37 qt/lb 4.28 17.1  
Mash volume with grains 5.28 21.1  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 5.39 g | 21.6 qt) 5.03 20.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

Source: Tweaked version of Brazos Bock by Goatchze http://www.homebrewtalk.com/showthread.php?t=120105

For the Dark Munich, I roasted my Light Munich (2# @ 300°F for 15 minutes on parchment paper, turning twice @ 5 & 10 minutes, rest in paper bag for 1-2 weeks.)

DARK LAGER PROFILE (Pr5)
Chill wort to <66° prior to pitching yeast then start with slow ramp down to 52°
SP0: 52°
dh0: 336 (14 day ferment)
SP1: 52°
dh1: 36 (1.5 day ramp up)
SP2: 68°
dh2: 72 (3 day attenuation/diacetyl rest)
SP3: 68°
dh3: 24 (1 day ramp down to lager)
SP4: 34°
dh4: 0 (fine with gelatin, transfer to keg & lager)

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  • Last Updated: 2017-02-05 19:15 UTC