PopsBock - Beer Recipe - Brewer's Friend

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PopsBock

233 calories 21.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Doppelbock
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 233 calories (Per 330ml)
Carbs: 21.3 g (Per 330ml)
Created: Sunday February 21st 2016
1.076
1.015
8.0%
22.3
21.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pilsner4.5 kg Pilsner 38 1.6 55.9%
2 kg German - Dark Munich2 kg Dark Munich 36 10 24.8%
0.50 kg German - CaraAmber0.5 kg CaraAmber 34 23 6.2%
0.50 kg Belgian - Aromatic0.5 kg Aromatic 33 38 6.2%
0.15 kg Belgian - Chocolate0.15 kg Chocolate 30 340 1.9%
0.40 kg Belgian Candi Sugar - Amber/Brown (60L)0.4 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 5%
8.05 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Leaf/Whole 2.5 Boil 60 min 12 50%
25 g East Kent Goldings25 g East Kent Goldings Hops Leaf/Whole 5 Boil 15 min 5.96 25%
25 g East Kent Goldings25 g East Kent Goldings Hops Leaf/Whole 5 Boil 10 min 4.35 25%
100 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Fining Boil 15 min.
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Brown Sugar       Amount: 9      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 67 °C 90 min
10 L Sparge -- 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.5 L) 36.3
Mash volume with grains (equipment estimates 41.5 L) 41.3
Grain absorption losses -7.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 28.2 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Volume into fermentor 22
Total: 36.3  
Equipment Profile Used: System Default
 
Notes

23g (2 pacotes) M76 Opcional para o S23.
Temperatura de fermentação entre 10°C.

5 dias para atenuação.

3 semanas de maturação a 0°C.

Utilizado maltes CaraAmber e Aromatico para aproveitar sobras de outras receitas, mas poderia ser 1kg de somente um deles.


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  • Last Updated: 2018-05-31 15:45 UTC