Prost Bock - Beer Recipe - Brewer's Friend

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Prost Bock

220 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Thursday January 16th 2020
1.066
1.018
6.3%
21.4
39.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.60 lb German - Dark Munich8.6 lb Dark Munich 36 10 64.4%
3.60 lb Weyermann - Munich Type I3.6 lb Munich Type I 38 6 27%
1.15 lb German - Carafa II1.15 lb Carafa II 32 425 8.6%
13.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Tradition (Germany)0.75 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 70 min 15.95 71.4%
0.30 oz Hallertau Tradition (Germany)0.3 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 40 min 5.42 28.6%
1.05 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.7 oz       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Osmosis Reverse
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.01 20  
Mash volume with grains 6.07 24.3  
Grain absorption losses -1.67 -6.7  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 4.91 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.04 g | 32.2 qt) 8 32  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.92 39.7
Equipment Profile Used: System Default
 
Notes

Should be about 7.7%

Mashing Schedule: Combine malt with 4.5 gallons (17 L) of water at 148°F (65°C) for first rest at 122°F (50°C). Rest for 30 minutes. Raise the mash to 140°F (60°C) and rest for 30 minutes. Raise the mash to 158°F (70°C) and rest for 30 minutes. Raise mash to 170°F (76°C) and begin runoff.

Boil: Collect 7.25 gallons preboil and boil for 120 minutes. Post-boil volume will be about 5 gallons (19 liters) with a vigorous boil. Ferment at 50°F (10°C) to terminal gravity (3.5°P, 1.012) and rack into a clean and sanitized carboy. Lager at 34°F (1°C) for 6–8 weeks. Prime with 3.3 oz. (94 g) of dried malt extract at 40°F (4°C) and bottle. Allow to sit at 65°F (18°C) for two weeks, chill, and drink!

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  • Last Updated: 2020-01-16 21:17 UTC