Hi Guys,
I am making a stab at a Dunkle Bock and came up with the following recipe based on what I have in my cupboard.
I followed the Recipe Builder guides and got green ticks for all the requirements of the style but as I have never made one before and not really sure if I have drunk one (despite many visits to Germany over 25 yrs ago - and many beers) I would be interested in feedback as to whether the recipe will work out and taste like it is supposed to. Any clues would be gratefully received.
For instance. Is the balance of dark grains correct (or is there too much Crystal 90)? Should I increase the German Amber / Red X?
Should I reduce the MOP and substitute some Munich Dark (though I'd have to buy that and I'm already in the dog house for getting so much stuff for Christmas)? Should I ditch the recipe and rebuild it with complete German Lager / Dark grains? Is Hallertau a suitable hop?
Regards
Alan
HOME BREW RECIPE:
Title: Dunkle Wilhelm
Author: Alan Harper
Brew Method: All Grain
Style Name: Dunkles Bock
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.050
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.069
Final Gravity: 1.019
ABV (standard): 6.56%
IBU (tinseth): 19.32
SRM (morey): 17.81
Mash pH: 5.41
FERMENTABLES:
1 kg - German - CaraAmber (14.7%)
1 kg - German - Red X (14.7%)
500 g - United Kingdom - Crystal 90L (7.4%)
3.3 kg - United Kingdom - Maris Otter Pale (48.5%)
1 kg - Dry Malt Extract - Amber - (late addition) (14.7%)
HOPS:
10 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 4.43
30 g - Hallertau Hersbrucher, Type: Pellet, AA: 4, Use: Boil for 40 min, IBU: 11.67
20 g - Hallertau Hersbrucher, Type: Pellet, AA: 4, Use: Aroma for 10 min, IBU: 3.21
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 10.5 L
2) Sparge, Temp: 70 C, Time: 60 min, Amount: 16 L
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
5 g - Calcium Chloride, Time: 60 min, Type: Water Agt, Use: Mash
3 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
6 g - Irish Moss, Time: 12 min, Type: Fining, Use: Boil
YEAST:
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33
Starter: No
Form: Dry
Attenuation (avg): 70%
Flocculation: High
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 21 C
Pitch Rate: 0.75 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Light colored and malty
Ca2: 60
Mg2: 5
Na: 10
Cl: 95
SO4: 55
HCO3: 0
Water Notes:
QX9HMHR