Brewer's Friend

Print

KMACK Bock

200 calories 22.1 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Doppelbock
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.4 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jake Limpf
Calories: 200 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Tuesday October 28th 2025
1.060
1.017
5.8%
37.8
11.5
5.6
86.53
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Bohemian Pilsner Malt10 lb Bohemian Pilsner Malt $ 2.69 / lb
$ 26.90 		36.8 2.43 42.4%
7 lb Munich7 lb Munich $ 2.49 / lb
$ 17.43 		37 6 29.7%
4 lb German - Vienna4 lb Vienna $ 2.49 / lb
$ 9.96 		37 4 16.9%
2 lb German - CaraMunich III2 lb CaraMunich III $ 3.69 / lb
$ 7.38 		34 57 8.5%
0.60 lb Briess - Carapils Malt0.6 lb Carapils Malt $ 3.19 / lb
$ 1.91 		34.5 1.5 2.5%
23.60 lbs / $ 63.58
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops $ 2.49 / oz
$ 2.49 		Pellet 8.2 Boil 60 min 15.76 25%
1 oz Charles Faram - Tettnang1 oz Tettnang Hops $ 2.49 / oz
$ 2.49 		Pellet 5.5 Boil 30 min 8.12 25%
2 oz Hallertau Blanc2 oz Hallertau Blanc Hops $ 2.49 / oz
$ 4.98 		Pellet 10 Aroma 10 min 13.94 50%
4 oz / $ 9.96
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Cinnamon stick Spice Other 0 min.
0.25 tsp Allspice Spice Other 0 min.
0.50 tsp Clove Spice Other 0 min.
2 each Orange Zest Spice Other 0 min.
8 oz Acetic acid Flavor Other 0 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
$ 12.99 / each
$ 12.99
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
48 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 195 B cells required
$ 12.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 9.3 oz       Temp: 68 °F       CO2 Level: 2.44 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
13 gal Protein Rest Infusion 131 °F 131 °F 15 min
Beta Rest Temperature 144 °F 144 °F 40 min
Alpha Rest Temperature 156 °F 156 °F 40 min
Mash Out Temperature 168 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.4 gal (49.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.4 gal (1.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.49 gal (69.95 qt). Suggest reducing initial strike volume to 10.11 gal (40.45 qt) and adding 5.49 gal (21.95 qt) sparge/top-off. 15.6 62.4  
Strike water volume 15.6 62.4  
Mash volume with grains 17.49 70  
Grain absorption losses -2.95 -11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 12.4 49.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10 40  
Volume into fermentor 10 40  
Total: 15.6 62.4
Equipment Profile Used: System Default
 
Notes

SafAle - US-05 Can be used if lager is not possible

**
Tincture:
Add all spices to 6oz Vodka, steep 1 week add before bottling with the Plum flavoring

**

Fermentation Schedule
Primary:
Ferment at 48–50°F for ~2 weeks until near FG.
Diacetyl Rest:
Raise to 65–68°F for 2–3 days.
Lagering:
Drop to 34°F, hold 6–8 weeks.

Last Updated and Sharing
 
127
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-03-09 19:03 UTC