Welsh's Bock
232 calories
23.6 g
12 oz
Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
2 lb |
Crystal 602 lb Crystal 60 |
|
34 |
60 |
15.4% |
|
0.50 lb |
German Munich Malt0.5 lb German Munich Malt |
|
37 |
4 |
3.8% |
|
0.25 lb |
Black (Patent) Malt0.25 lb Black (Patent) Malt |
|
32 |
450 |
1.9% |
|
0.25 lb |
Flaked Barley0.25 lb Flaked Barley |
|
2.66 |
3 |
1.9% |
|
10 lb |
British Pale Malt (Maris Otter)10 lb British Pale Malt (Maris Otter) |
|
37 |
3 |
76.9% |
|
13 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.50 oz |
Crystal1.5 oz Crystal Hops |
|
Pellet |
4.3 |
Boil
|
60 min |
|
75% |
|
0.50 oz |
Crystal0.5 oz Crystal Hops |
|
Pellet |
4.3 |
Boil
|
5 min |
|
25% |
|
2 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2 oz |
Crystal (Pellet) 1.9999999954251 oz Crystal (Pellet) Hops |
|
0 |
100% |
|
2 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Single Infusion Mash |
Infusion |
-- |
152 °F |
90 min |
|
|
Mash out |
Infusion |
-- |
168 °F |
15 min |
|
|
Sparge |
Infusion |
-- |
178 °F |
30 min |
Quick Water Requirements
| Water |
Gallons |
Quarts |
|
Strike water volume at mash thickness of 1.75 qt/lb
|
5.69 |
22.8
|
|
Mash volume with grains
|
6.73 |
26.9
|
|
Grain absorption losses
|
-1.63 |
-6.5
|
|
Remaining sparge water volume (equipment estimates 2.76 g | 11.1 qt)
|
4.19 |
16.8
|
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
|
Pre boil volume (equipment estimates 6.58 g | 26.3 qt)
|
8 |
32
|
|
Boil off losses
|
-1.5 |
-6
|
|
Hops absorption losses (first wort, boil, aroma)
|
-0.08 |
-0.3
|
|
Post boil Volume
|
5 |
20
|
|
Going into fermentor
|
5 |
20
|
|
Total:
|
9.88
|
39.5
|
| Equipment Profile Used: |
System Default |
"Welsh's Bock" Traditional Bock beer recipe by Michael Welsh. All Grain, ABV 6.86%, IBU 25.17, SRM 22.74, Fermentables: (Crystal 60, German Munich Malt, Black (Patent) Malt, Flaked Barley, British Pale Malt (Maris Otter)) Hops: (Crystal)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2011-05-17 18:28 UTC
