Traditional Bock - Beer Recipe - Brewer's Friend

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Traditional Bock

239 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Thursday December 5th 2019
1.072
1.018
7.0%
19.0
15.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb German - Dark Munich20 lb Dark Munich 36 10 64.5%
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 25.8%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 3.2%
1 lb American - Special Roast1 lb Special Roast 33 50 3.2%
1 lb American - Rye1 lb Rye 38 3.5 3.2%
31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 16.85 60%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 5 min 2.09 40%
5 oz / $ 0.00
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1459 B cells required
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1459 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.58 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 7 5 9 19 113.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.69 gal (50.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.69 gal (2.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.11 gal (56.42 qt). Suggest reducing strike water volume to 9.52 gal (38.08 qt) and adding 2.11 gal (8.42 qt) sparge/top-off. 11.63 46.5  
Strike water volume at mash thickness of 1.5 qt/lb 11.63 46.5  
Mash volume with grains 14.11 56.4  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 5.19 g | 20.8 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.69 g | 50.8 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.13 64.5
Equipment Profile Used: System Default
 
Notes

Spilt batch 2124 (Bohemian Lager) and WLP 833

Beta amylase rest: 144°F (62°C) for 30 to 45 minutes
Alpha amylase rest: 160°F (71°C) for 30 to 45 minutes
Mash out: 170°F (77°C) for 10 to 15 minutes

For a Doppelbock, I add 3lbs of Maris Otter and boil the Saaz for 15.
You could brew this as an ale with 1056/US05 if you keep it on the cooler side and double pitch.
Wyeast 2026 (Bavarian Lager)

2308 Munich Lager

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  • Last Updated: 2020-02-07 17:05 UTC