St. Arnold Spring Bock (5 gallon) - Beer Recipe - Brewer's Friend

St. Arnold Spring Bock (5 gallon)

214 calories 19.8 g
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 214 calories (Per )
Carbs: 19.8 g (Per )
Created: Wednesday July 8th 2015
1.065
1.013
6.9%
23.5
16.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 58.2%
3.75 lb Munich Dark 20L3.75 lb Munich Dark 20L 34 20 27.3%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 7.3%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.8%
0.75 lb Belgian - CaraVienne0.75 lb CaraVienne 34 20 5.5%
13.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 12.87 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 45 min 10.61 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.75 gal Decoction -- 122 °F 30 min
Temperature -- 156 °F 30 min
3.65 gal Sparge 168 °F -- 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.58 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I use filtered water.
Mash Chemistry and Brewing Water Calculator
 
Notes

This should be the actual grain bill. You'll have to play around with the hops to get the 25 IBUs. The batch in the picture above, glass 1, was (to me) indistinguishable in flavor with the actual product. There was a slight difference in SRM

I love this beer and needed this recipe to fill in the gaps when it isn't available, which in my area is 50 weeks out of the year.

Protein rest at 122 for 30 minutes. Heat to 156, rest for 30 minutes, then sparge.

View Count: 5529
Brew Count: 2
Last Updated: 2021-01-31 01:13 UTC

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