Blairhaus Bock - Beer Recipe - Brewer's Friend

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Blairhaus Bock

234 calories 25.9 g 16.9 oz
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Beer Stats
Method: Partial Mash
Style: Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 88% (brew house)
Source: Modified from Weekday Bock - Zymurgy Jan/Feb 2018
Calories: 234 calories (Per 16.9oz)
Carbs: 25.9 g (Per 16.9oz)
Created: Saturday March 23rd 2019
1.070
1.020
6.5%
28.2
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Munich3.3 lb Liquid Malt Extract - Munich 35 8 30.4%
17.35 oz Dry Malt Extract - Extra Light17.35 oz Dry Malt Extract - Extra Light 42 2.5 10%
1 lb American - Caramel / Crystal 30L1 lb Caramel / Crystal 30L 34 30 9.2%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 9.2%
14.65 oz Dry Malt Extract - Light14.65 oz Dry Malt Extract - Light 42 4 8.4%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.3%
3.30 lb Liquid Malt Extract - Maris Otter3.3 lb Liquid Malt Extract - Maris Otter 40 5 30.4%
10.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.4 Boil 60 min 14.67 50%
1 oz Liberty1 oz Liberty Hops Pellet 4.6 Boil 60 min 9.92 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.4 Aroma 15 min 3.64 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
1.50 tsp Fermaid K Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced CO2      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 qt start temp 165, end temp 148 Sparge -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.41 g | 29.6 qt) 4.01 16  
Mash volume with grains (equipment estimates 7.41 g | 29.6 qt) 4.45 17.8  
Grain absorption losses (steeping) -0.69 -2.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.44 1.7  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.01 16
Equipment Profile Used: System Default
 
Notes

Brewed on 2/9/19

40 oz yeast starter 24 hours prior to brew - 40 oz.
Mash grains for 60 minutes - starting temp 165 F, ending 148 F
Bring H2O to boil, add LME and DME, return to boil. Add wort, return to boil. Add boil hops, boil 45 minutes. Add aroma hops, boil 5 minutes. Add Irish moss and yeast nutrient, boil 10 minutes. Total boil time = 60 minutes. Cool wort in cold water bath.

Ferment at 52-54 F for 12 days. Raise temp to 63 over 3 for diacetyl rest. Rack and sit at 64 F for two weeks.
Sg = 1070
Rg = 1022 on 2/23/19
Fg = 1020 on 3/3/19

Packaged in keg and lager for 4 weeks,last week under pressure (12 psi).

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  • Last Updated: 2019-04-03 01:56 UTC