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Oatberry Bock

207 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6.06 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Monday September 15th 2025
1.062
1.018
5.9%
18.6
31.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Weyermann - Munich Type II (Dark)3 lb Munich Type II (Dark) 37 10 26.1%
4 lb Weyermann - Floor-Malted Bohemian Pilsner4 lb Floor-Malted Bohemian Pilsner 36.3 1.9 34.8%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 26.1%
1 lb Weyermann - Caramunich Type 31 lb Caramunich Type 3 34 57 8.7%
0.50 lb Briess - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 25 550 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Hallertau (Mittelfruh)1 oz Hallertau (Mittelfruh) Hops Pellet 3.6 Boil 60 min 15.7 66.7%
0.50 oz Yakima Valley Hops - Hallertau (Mittelfruh)0.5 oz Hallertau (Mittelfruh) Hops Pellet 3.6 Boil 10 min 2.85 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz raspberries Flavor Primary 1 days
0.50 each Whirlfloc Water Agt Boil 5 min.
0.65 tsp Lactic acid Water Agt Other 0 min.
 
Yeast
Omega Yeast Labs - German Bock OYL-111
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
StP Public Tap Water
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
3.5 gal beta rest Strike 160 °F 145 °F 30 min
1 gal alpha rest Infusion 212 °F 155 °F 30 min
1 gal mash out Sparge 212 °F 165 °F 10 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.45 13.8  
Mash volume with grains 4.37 17.5  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume 4.3 17.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.06 24.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 7.75 31
Equipment Profile Used: System Default
"Oatberry Bock" Traditional Bock beer recipe by Brewer #464528. All Grain, ABV 5.89%, IBU 18.55, SRM 31.06, Fermentables: (Munich Type II (Dark), Floor-Malted Bohemian Pilsner, Flaked Oats, Caramunich Type 3, Midnight Wheat Malt) Hops: (Hallertau (Mittelfruh)) Other: (raspberries, Whirlfloc, Lactic acid)
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  • Last Updated: 2025-11-23 20:25 UTC