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Ok Ive got it, it's nailed this is my amber bock and its a winner big time, I cant put this down so that tells me something, do not change anything if you brew this it's the perfect balance of malt vs roast flavor, it will also turn black in the glass under low light, good luck 
https://www.brewersfriend.com/homebrew/recipe/view/571641/ozarks-amber-bock
HOME BREW RECIPE:
Title: Ozarks Amber Bock
Author: Ozarks Mountain Brew
Brew Method: All Grain
Batch Size: 6 gallons (ending kettle volume)
Boil Size: 8 gallons
Boil Gravity: 1.044
Efficiency: 80% (ending kettle)
STATS:
Original Gravity: 1.058
Final Gravity: 1.014
ABV (standard): 5.5%
IBU (tinseth): 31.79
SRM (morey): 17.45
FERMENTABLES:
8 lb - American - Pale 2-Row (70.3%)
2 lb - Flaked Rice (17.6%)
0.5 lb - American - Carapils (Dextrine Malt) (4.4%)
0.5 lb - Belgian - CaraMunich (4.4%)
3 oz - American - Black Malt (1.6%)
3 oz - American - Roasted Barley (1.6%)
HOPS:
0.5 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 25.14
1 oz - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 15 min, IBU: 6.65
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 60 min
2) Fly Sparge, Temp: 170 F, Time: 60 min
Starting Mash Thickness: 1.5 qt/lb
OTHER INGREDIENTS:
3 g - Calcium Chloride, Type: Water Agt, Use: Mash
3 g - Gypsum, Type: Water Agt, Use: Mash
YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Fermentation Temp: 50 F
TARGET WATER PROFILE:
Profile Name:
Ca2: 76
Mg2: 7
Na: 54
Cl: 12
SO4: 58
HCO3: 139
Water Notes:
https://www.brewersfriend.com/homebrew/recipe/view/571641/ozarks-amber-bock
HOME BREW RECIPE:
Title: Ozarks Amber Bock
Author: Ozarks Mountain Brew
Brew Method: All Grain
Batch Size: 6 gallons (ending kettle volume)
Boil Size: 8 gallons
Boil Gravity: 1.044
Efficiency: 80% (ending kettle)
STATS:
Original Gravity: 1.058
Final Gravity: 1.014
ABV (standard): 5.5%
IBU (tinseth): 31.79
SRM (morey): 17.45
FERMENTABLES:
8 lb - American - Pale 2-Row (70.3%)
2 lb - Flaked Rice (17.6%)
0.5 lb - American - Carapils (Dextrine Malt) (4.4%)
0.5 lb - Belgian - CaraMunich (4.4%)
3 oz - American - Black Malt (1.6%)
3 oz - American - Roasted Barley (1.6%)
HOPS:
0.5 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 25.14
1 oz - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 15 min, IBU: 6.65
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 60 min
2) Fly Sparge, Temp: 170 F, Time: 60 min
Starting Mash Thickness: 1.5 qt/lb
OTHER INGREDIENTS:
3 g - Calcium Chloride, Type: Water Agt, Use: Mash
3 g - Gypsum, Type: Water Agt, Use: Mash
YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Fermentation Temp: 50 F
TARGET WATER PROFILE:
Profile Name:
Ca2: 76
Mg2: 7
Na: 54
Cl: 12
SO4: 58
HCO3: 139
Water Notes:
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