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Dead Men Talking Bock

200 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: 1880 Brewing Company
Calories: 200 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Monday July 6th 2015
1.065
1.015
6.8%
25.1
17.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pilsner4 kg Pilsner 37 1.8 57.1%
2 kg German - Munich Dark2 kg Munich Dark 37 15.5 28.6%
500 g Belgian - Aromatic500 g Aromatic 33 38 7.1%
500 g American - Caramel / Crystal 90L500 g Caramel / Crystal 90L 33 90 7.1%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Cluster25 g Cluster Hops Pellet 7.8 Boil 60 min 19.3 36.8%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 5 min 1.73 36.8%
18 g Cascade18 g Cascade Hops Leaf/Whole 7 Boil 10 min 4.11 26.5%
68 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
16 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 274 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6 gr/ltr      
 
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
25 L Infusion -- 66 °C 60 min
23 L Sparge -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21
Mash volume with grains 25.6
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 18.8 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Secondary fermentation
Allow to remain at cold storage temperatures 8-10° C) for two to four weeks, before bottling.

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  • Last Updated: 2018-11-05 12:56 UTC