Brewer's Friend

Print

Bock This Way

225 calories 21.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.59 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Cory Meisch
Hop Utilization: 99%
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Monday November 27th 2023
Similar Recipes

Helles Bock

by Brewer's Friend Blog

OG: 1.069 FG: 1.018 ABV: 6.8% IBU: 33

Angel Wings Maibock

by Richard F Shoff Jr

OG: 1.070 FG: 1.019 ABV: 6.7% IBU: 23

PDQ Bock

by Herr Braumeister

OG: 1.072 FG: 1.016 ABV: 7.4% IBU: 30

1.068
1.015
6.9%
30.2
8.1
5.4
2.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 54.8%
4 lb German - Vienna4 lb Vienna 37 4 25.8%
2 lb Bestmalz - BEST Munich Dark 2 lb BEST Munich Dark 36.23 11 12.9%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 3.2%
8 oz Great Western - Mela Malt8 oz Mela Malt 34.5 23 3.2%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Warrior0.33 oz Warrior Hops Pellet 15.4 Boil 60 min 20.29 14.2%
1 oz Hersbrucker1 oz Hersbrucker Hops $ 1.00 / oz
$ 1.00 		Pellet 3.2 Boil 30 min 7.09 42.9%
1 oz Hersbrucker1 oz Hersbrucker Hops $ 1.00 / oz
$ 1.00 		Pellet 3.2 Boil 10 min 2.78 42.9%
2.33 oz / $ 2.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 518 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.93 psi       Temp: 38 °F       CO2 Level: 2.47 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Gypsym and Calcium Chloride split between mash and sparge as per Bru'n Water sheet.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.85 gal Mash In Strike 157 °F 144 °F 15 min
5 qt Infusion Infusion 212 °F 156 °F 45 min
3.7 gal Batch Sparge Sparge 185 °F 169 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.84 19.4  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 4.43 g | 17.7 qt) 4.93 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.3 qt) 7.59 30.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.78 39.1
Equipment Profile Used: System Default
 
Notes

Original recipe called for Magnum as bittering and Hallertau as aroma hops. Instead, used what I had on hand.

Last Updated and Sharing
 
573
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-12-03 18:48 UTC