OPBOCKEN Herfstbock 24 L - Beer Recipe - Brewer's Friend

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OPBOCKEN Herfstbock 24 L

197 calories 20.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Brocken
Calories: 197 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Sunday August 19th 2018
1.064
1.016
6.4%
28.5
32.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg German - Dark Munich6 kg Dark Munich 36 25.19 69.9%
0.86 kg German - CaraMunich I0.86 kg CaraMunich I 34 102.58 10%
0.26 kg German - Smoked Malt0.26 kg Smoked Malt 37 6.51 3%
1.46 kg Belgian - Pilsner1.46 kg Pilsner 37 2.77 17%
8.58 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Mount Hood50 g Mount Hood Hops Leaf/Whole 6.9 Boil 60 min 25.01 55.6%
10 g Mount Hood10 g Mount Hood Hops Leaf/Whole 6.9 Boil 15 min 2.48 11.1%
10 g Mount Hood10 g Mount Hood Hops Leaf/Whole 6.9 Boil 5 min 1 11.1%
20 g Mount Hood20 g Mount Hood Hops Leaf/Whole 6.9 Dry Hop 2 days 22.2%
90 g / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 188 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Eiwitrust Temperature -- 52 °C 15 min
Eenstaps maisch Temperature -- 68 °C 60 min
Uitmaischen / deactiveren Temperature -- 78 °C 5 min
Starting Mash Thickness: 2.56 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 22
Mash volume with grains 27.6
Grain absorption losses -8.6
Remaining sparge water volume (equipment estimates 17.6 L) 6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 24
Going into fermentor 24
Total: 28.5  
Equipment Profile Used: System Default
 
Notes

+20 L water inmaischen = 20 liter

  • 11 liter maisch- & filterverlies + 11 liter spoelwater = 20 liter

    -5 liter kookverlies = 15 liter

    • 9 (5 bevroren + 4 koel) liter koelwater = 24 liter wort eind

      NOTITIES NA BROUWEN 23/sept/2018

      21 liter maischwater begonnen

      19 liter na maischen & filteren (spoelen met 11 liter), dus 13 liter verlies masichen en filter en spoelen en herverwarmen voor spoelen.

      Na koken ongeveer 15,5 liter.

      Koelwater 4 liter bevroren, 5 liter gekoeld. Was te weinig bevroren, want na smelten was temp nog circa 40 graden. Daardoor nog lang moeten wachten. Volgende keer voor deze verhoudingen minimaal 6 liter bevroren water gebruiken.

      Uiteindelijk in de ton lijkt t op 23,5-24 liter, wat wel het doel was. Maischen was niet helemaal volledig leek het na dat uur (beetje blauwe uitslag nog met zetmeeltest). Original gravity niet 1075 maar slecht 1064. Corrigeer met rekentooltje voor alcohol in refractometer en je komt op 1.020. is dus 6% alcohol ongeveer.

      Maischdikte van 2,56 liter/kilo was wel echt dikke pap, daardoor ook moeilijker maischen (roeren en temp stellen).

      NA 9 dagen was SG 1036. Via berekening was de bedoeling 1016...
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  • Last Updated: 2018-10-26 10:33 UTC