Tom's Rye Bock (small batch) - Beer Recipe - Brewer's Friend

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Tom's Rye Bock (small batch)

253 calories 21.6 g 12 oz
Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 253 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Monday April 26th 2021
1.077
1.013
8.3%
30.1
16.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Weyermann - Munich Type I4 lb Munich Type I 38 6 54.8%
2 lb Crisp Malting - Extra Pale Ale Malt2 lb Extra Pale Ale Malt 38 1.7 27.4%
0.30 lb German - CaraMunich I0.3 lb CaraMunich I 34 39 4.1%
0.20 lb Briess - Extra Special Malt0.2 lb Extra Special Malt 33.5 130 2.7%
0.30 lb Weyermann - Pale Rye0.3 lb Pale Rye 37 3.2 4.1%
0.30 lb Flaked Rye0.3 lb Flaked Rye 36 2.8 4.1%
0.20 lb German - CaraRye0.2 lb CaraRye 34 67 2.7%
7.30 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 30.12 100%
1 oz / 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
0.25 Ounces
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.3 oz       Temp: 68 °F       CO2 Level: 2.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.4 qt Strike 167 °F 154 °F 60 min
4.1 qt Infusion 212 °F 168 °F 10 min
10.8 qt 170 °F 168 °F 70 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 2.56 10.2  
Mash volume with grains 3.14 12.6  
Grain absorption losses -0.91 -3.7  
Remaining sparge water volume (equipment estimates 2.65 g | 10.6 qt) 3.11 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.04 g | 16.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 3 12  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3 g | 12 qt) 2.5 10  
Total: 5.66 22.7
Equipment Profile Used: System Default
 
Notes

Start fermentation temperatures at LOW temperatures to avoid diacetyl formation (Wyeast 2206 is prone to diacetyl). Start about 45F (it may take up to 48h at this temperature to get fermentation started). Chill the wort, refrigerate it to below 50°F, and then pitch and take it the rest of the way down, if you’re not there already. Once fermentation starts, wait 4–5 days and then start slowly raising the temperature by a degree or two per day, until you hit 60°F to ensure a thorough cleanup of any and all diacetyl and precursors. Once you’re at 60°F, wait until activity in the airlock stops, and then yank the beer and leave it at room temperature for 2 weeks before crashing the temperature to near-freezing for packaging (2.25 volumes of CO2 is fine here, but can go up to 2.5 volumes). Time and temperature. Don’t rush, stay cool, and finish warm, and you’ll get an excellent strong and dry lager.

(Source: Craft Beer and Brewing, "Make your best traditional bock", by Josh Weikert, 5 Mar 2017.)

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  • Last Updated: 2021-05-16 14:13 UTC