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winter rye bock

213 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Bock
Boil Time: 90 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 69% (ending kettle)
Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Thursday October 29th 2020
1.064
1.017
6.4%
30.3
22.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Bohemian Pilsner5 lb Bohemian Pilsner 38 1.9 37.9%
1.25 lb German - CaraMunich I1.25 lb CaraMunich I 34 39 9.5%
5.50 lb Munich - Light 10L5.5 lb Munich - Light 10L 33 10 41.7%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 7.6%
7 oz German - De-Husked Caraf I7 oz De-Husked Caraf I 32 340 3.3%
13.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Hallertau Mittelfruh1.75 oz Hallertau Mittelfruh Hops Pellet 4 Boil 90 min 27.61 87.5%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 2.66 12.5%
2 oz / $ 0.00
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Milpitas Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
mash: 0.75 tsp CaCl2, 0.65 tsp CaSO4, 0.25 tsp MgSO4; RA:-45
sparge: 0.25 tsp CaCl2 and phosphoric acid to pH: 5.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt Infusion 120 °F 120 °F 20 min
Temperature 120 °F 150 °F 45 min
Temperature -- 158 °F 10 min
Temperature -- 165 °F --
10.5 qt Fly Sparge -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.77 23.1  
Mash volume with grains 6.82 27.3  
Grain absorption losses -1.65 -6.6  
Remaining sparge water volume 2.13 8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 3.68 g | 14.7 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 7.9 31.6
Equipment Profile Used: System Default
 
Notes

first run: 22qts- 6.5= 15.5qts
sparge: 26-15.5= 10.5

mash grav: 1.070
mash pH: 5.4
boil vol: 6gal
boil grav: 1.050
OG: 1.064
Pitched at 55F, lowered to 50 over 24h
50-51F for 6 days
52-52F for 7 days

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  • Last Updated: 2020-12-02 08:06 UTC