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Götebock

Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 214 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)

Created: Saturday September 25th 2021

Original Gravity:

1.070

Final Gravity:

1.013

ABV (standard):

7.4%

IBU (tinseth):

24.2

SRM (morey):

24.2

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.40 kg	Belgian - Pilsner2.4 kg Pilsner	37	1.6	28.6%
5 kg	Munich - Light 10L5 kg Munich - Light 10L	33	10	59.6%
350 g	German - CaraMunich III350 g CaraMunich III	34	57	4.2%
320 g	Crisp Malting - Crystal Extra Dark - 120L320 g Crystal Extra Dark - 120L	35	120	3.8%
170 g	German - Melanoidin170 g Melanoidin	37	25	2%
150 g	American - Caramel / Crystal 150L150 g Caramel / Crystal 150L	33	150	1.8%
8,390 g / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Artisan - Magnum20 g Magnum Hops		Pellet	10.6	Boil	60 min	24.18	100%
20 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Artisan - Magnum (Pellet) 20 g Magnum (Pellet) Hops		24.18	100%
20 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25.1 L	Infusion	68 °C	68 °C	60 min
9.3 L	Sparge	76 °C	76 °C	--
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
10 g	Chalk		Water Agt	Mash	1 hr.
5 g	Lactic acid		Water Agt	Mash	1 hr.

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	5 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 119 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 144 g Temp: 20 °C CO₂ Level: 2.5 Volumes

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
82	20	4	2	16	320
Mash Chemistry and Brewing Water Calculator

Notes

Pitch yeast at 10 degrees. 5 packs of yeast. ferment at 10 degrees C until end of attenuation phase. Perform a diacetyl rest at 15 degrees for 2 to 3 days. Cold crash to 2 degrees at a rate of max 6 degrees per day. Total lagering before bottling approx 4 weeks

Last Updated and Sharing

317

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Brews

Public: Yup, Shared
Last Updated: 2021-11-04 16:24 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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