Bock v3.0

Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Jamil
Calories: 235 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)

Created: Wednesday July 6th 2016

Original Gravity:

1.071

Final Gravity:

1.017

ABV (standard):

7.0%

IBU (tinseth):

25.8

SRM (morey):

16.3

Mash pH

5.4

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	German - Munich Light10 lb Munich Light	37	6	60.6%
5 lb	German - Pilsner5 lb Pilsner	38	1.6	30.3%
8 oz	German - CaraMunich III8 oz CaraMunich III	34	57	3%
8 oz	United Kingdom - Extra Dark Crystal 160L8 oz Extra Dark Crystal 160L	33	160	3%
4 oz	Belgian - Special B4 oz Special B	34	115	1.5%
4 oz	German - Melanoidin4 oz Melanoidin	37	25	1.5%
264 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18 g	Horizon18 g Horizon Hops	Pellet	11	Boil	90 min	20.78	60%
12 g	Saphir12 g Saphir Hops	Pellet	4	Boil	90 min	5.04	40%
30 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
18 g	Horizon (Pellet) 18 g Horizon (Pellet) Hops	20.78	60%
12 g	Saphir (Pellet) 12 g Saphir (Pellet) Hops	5.04	40%
30 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Calcium Chloride	Water Agt	Boil	90 min.
1 tsp	Wyeast Nutrient	Other	Boil	20 min.
1 each	Whirlfloc	Fining	Boil	20 min.
12 each	Oxygen	Other	Primary	0 min.
1 tsp	Gypsum	Water Agt	Boil	90 min.

Yeast

White Labs - German Bock Lager Yeast WLP833

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	48 - 55 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 744 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	18	2	2	10	148
CaCl: 8 gm CaSO4: 2 gm MgSO4: 2 gm NaCl: 2 gm For 7 gallons of strike water.
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
28 qt	Dough-In	Infusion	--	132 °F	15 min
	Beta Rest	Temperature	--	148 °F	40 min
	Alpha Rest	Temperature	--	162 °F	45 min
	Sparge	Fly Sparge	--	170 °F	30 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.75 qt/lb	7.22	28.9
Mash volume with grains	8.54	34.2
Grain absorption losses	-2.06	-8.3
Remaining sparge water volume	3.34	13.4
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 8.79 g \| 35.2 qt)	8.25	33
Boil off losses	-2.25	-9
Hops absorption losses (first wort, boil, aroma)	-0.04	-0.2
Post boil volume (equipment estimates 5.96 g \| 23.8 qt)	6.5	26
Estimated amount in fermentor	6.5	26
Total:	10.56	42.3
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 84%

Pre-Boil: 75% 27.6 ppg

Ending Kettle: 75% 27.9 ppg

Brew House: 77% 28.4 ppg

Wort Volume:

6.4 Gallons

Expected 6.5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.071
Actual OG: 1.072

Alcohol and Attenuation:

ABV: 6.69%

Apparent Attenuation: 70.8%
Actual FG: 1.021
Calories per 12oz 235 calories
Carbohydrates per 12oz 23.7 g

Amount Packaged:

5 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 53
Pints: 40

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
7/13/2016 10:28 PM over 8 years ago	+0	Other			2/20/2021 3:43 AM over 3 years ago	Forgot to stir HLT so the strike water was a bit too hot. Protein rest took place at 138F instead of 132F.
7/13/2016 10:57 PM over 8 years ago	+0	Mash Complete	1.069	6.6 Gallons	2/20/2021 3:43 AM over 3 years ago	64% halfway through Beta Rest. 70% at end of Beta Rest.
7/14/2016 12:27 AM over 8 years ago	+1	Other			2/20/2021 3:43 AM over 3 years ago	Late runnings from MLT were around 7 Plato (sampled with around 1 gallon left to collect).
7/14/2016 12:41 AM over 8 years ago	+1	Pre-Boil Gravity	1.057	8 Gallons	2/20/2021 3:43 AM over 3 years ago
7/14/2016 2:14 AM over 8 years ago	+1	Boil Complete	1.072	6.4 Gallons	2/20/2021 3:43 AM over 3 years ago
7/14/2016 3:45 AM over 8 years ago	+1	Brew Day Complete	1.072	6.5 Gallons	2/20/2021 3:43 AM over 3 years ago	Real wort starter of roughly 3.5L was run off into a 5L flask that contained 400 gm of slurry (~800 B cells). Balance of wort was run off into a bucket at around 58F then placed in a 46F fridge for cooling until ready for aeration and pitching.
8/10/2016 2:43 AM over 8 years ago	+28	Fermentation Complete	1.021		2/20/2021 3:43 AM over 3 years ago
8/10/2016 12:34 PM over 8 years ago	+28	Other			2/20/2021 3:43 AM over 3 years ago	Transferred 5 gal to a CO2-purged keg and placed in the lagerator. Bottled the remaining half gallon.
8/26/2016 3:14 AM over 8 years ago	+44	Packaged		5 Gallons	2/20/2021 3:43 AM over 3 years ago	Filtered to 6 um, transferred to a CO2-purged keg, and placed on CO2 at 45 psi for 24 hrs.

Notes

Extra Dark Crystal is a British Crystal malt sold by Northern Brewer.

Pitch 550B - 750B cells, per the Brewer's Friend calculator. This is 275-375 gms of thick yeast slurry.

Start Vol = 7.9 gal (68F, 9.8"), 8.27 gal (212F, 9.25")
Finish Vol = 6.5 gal (68F, 11.4"), 6.77 gal (212F, 11.1")
(Volume into Fermentor = 6 gal)

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Last Updated: 2019-01-07 17:27 UTC