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Talkin' Bock

Method: All Grain
Style: Traditional Bock
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.24 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Boxcar Brewing
Hop Utilization: 97%
Calories: 241 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)

Created: Monday October 16th 2023

St. Arnold Spring Bock (5 gallon)

by skvaughn

OG: 1.065 FG: 1.013 ABV: 6.9% IBU: 23

Original Gravity:

1.072

Final Gravity:

1.021

ABV (standard):

6.7%

IBU (tinseth):

22.1

SRM (morey):

14.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	Canada Malting - MUNICH MALT13 lb MUNICH MALT	37.3	10.5	70.3%
5.50 lb	United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale	38	3.75	29.7%
18.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Hallertau Blanc0.75 oz Hallertau Blanc Hops		Pellet	10	Boil	120 min	22.09	100%
0.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.75 oz	Hallertau Blanc (Pellet)		22.09	100%
0.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.15 gal	Protein Rest	Strike	122 °F	122 °F	30 min
6.15 gal	Stir Between Step	Strike	140 °F	140 °F	30 min
6.15 gal		Strike	157 °F	157 °F	30 min
3.85 gal		Fly Sparge	170 °F	170 °F	30 min
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Fining	Boil	10 min.
1 tsp	Yeast Nutrient	Fining	Boil	10 min.
1.41 g	Gypsum	Water Agt	Mash	90 min.
1.48 g	Calcium Chloride (anhydrous)	Water Agt	Mash	90 min.
2.46 g	Epsom Salt	Water Agt	Mash	90 min.
0.86 g	Canning Salt	Water Agt	Mash	90 min.
0.77 g	Chalk	Water Agt	Mash	90 min.
0.89 g	Gypsum	Water Agt	Sparge	30 min.
0.92 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	30 min.
1.54 g	Epsom Salt	Water Agt	Sparge	30 min.
0.54 g	Canning Salt	Water Agt	Sparge	30 min.

Yeast

Wyeast - Bavarian Lager 2206

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 139 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 8.23 psi Temp: 33 °F CO₂ Level: 2.45 Volumes

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

Notes

Pitch Yeast at 50 degrees

Day 4, start to raise temp by 1 degree for 10 days until 60 degrees.
Rest at 60 degrees for 10 days
Pull wort at let rest at 65 for 14 days
Transfer to keg and lager at 33 for 7 weeks
38 Days until Keg Transfer

Total Water Needed [?]: 10 Gallons, 37.86 Liters
Mash Water Needed [?]: 6.15 Gallons, 23.29 Liters
Sparge Water Needed [?]: 3.85 Gallons, 14.57 Liters
Strike Temperature [?]: 165.83 F, 74 C
Pre-Boil Wort Produced [?]: 7.6 Gallons, 28.76 Liters

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-03-02 18:03 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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