Papa Bock 2row - Beer Recipe - Brewer's Friend

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Papa Bock 2row

277 calories 24.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Eisbock
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.8 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Horny Rhino Brewing Co.
Hop Utilization: 80%
Calories: 277 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Sunday August 7th 2016
1.084
1.015
9.1%
28.6
24.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb American - Pale 2-Row32 lb Pale 2-Row 37 1.8 90.1%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 2.8%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 2.8%
0.50 lb American - Caramel / Crystal 30L0.5 lb Caramel / Crystal 30L 34 30 1.4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 1.4%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 1.4%
35.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Northern Brewer3 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 28.61 75%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 0 min 25%
4 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 603 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
5.5 gal Fly Sparge -- 170 °F 90 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.15 gal (48.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.15 gal (0.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.38 gal (57.51 qt). Suggest reducing strike water volume to 9.16 gal (36.64 qt) and adding 2.38 gal (9.51 qt) sparge/top-off. 11.54 46.2  
Strike water volume at mash thickness of 1.3 qt/lb 11.54 46.2  
Mash volume with grains 14.38 57.5  
Grain absorption losses -4.44 -17.8  
Remaining sparge water volume (equipment estimates 5.3 g | 21.2 qt) 5.95 23.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.15 g | 48.6 qt) 12.8 51.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 17.49 70
Equipment Profile Used: System Default
 
Notes

Allow to lager in primary fermenter a minimum of 3 weeks at temperatures below 40 degrees Fahrenheit after fermentation has completed.

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  • Last Updated: 2016-12-04 19:07 UTC