Malty Boye Helles Bock - Beer Recipe - Brewer's Friend

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Malty Boye Helles Bock

200 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://www.homebrewersassociation.org/homebrew-recipe/malty-boye-helles-bock/
Calories: 200 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Wednesday January 31st 2024
1.060
1.017
5.7%
34.1
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Pilsner8 lb Pilsner 36 1.5 61.5%
3 lb Weyermann - Vienna Malt3 lb Vienna Malt 37 3.5 23.1%
1.50 lb Weyermann - Munich Type II (Dark)1.5 lb Munich Type II (Dark) 37 10 11.5%
4 oz Dingemans - Biscuit4 oz Biscuit 34.5 22 1.9%
4 oz Weyermann - Melanoidin4 oz Melanoidin 34.5 27 1.9%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Sterling14 g Sterling Hops Pellet 11.3 Boil 60 min 20.34 33.3%
14 g Sterling14 g Sterling Hops Pellet 11.3 Boil 15 min 10.1 33.3%
14 g Sterling14 g Sterling Hops Leaf/Whole 11.3 Boil 5 min 3.69 33.3%
42 g / $ 0.00
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 537 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Amber Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.06 g | 16.2 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Direct fire Hochkurz mash: 145ºF for 40 minutes. 158ºF for 20 minutes. Mash out at 168ºF for 10 minutes.

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  • Last Updated: 2024-01-31 20:03 UTC