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Trad Bock

196 calories 18.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 75 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 26.1 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 196 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Wednesday December 14th 2016
1.064
1.014
6.5%
20.2
16.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Munich - Light 10L3 kg Munich - Light 10L 33 10 40.6%
2.25 kg Finland - Vienna Malt2.25 kg Vienna Malt 36 3 30.4%
1 kg American - Pilsner1 kg Pilsner 37 1.8 13.5%
0.50 kg American - Caramel / Crystal 40L0.5 kg Caramel / Crystal 40L 34 40 6.8%
340 g Finland - Cara Pale340 g Cara Pale 35 4 4.6%
250 g Belgian - Special B250 g Special B 34 115 3.4%
50 g German - Carafa II50 g Carafa II 32 425 0.7%
7.39 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Northern Brewer24 g Northern Brewer Hops Pellet 7.6 Boil 60 min 19.38 63.2%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 2.9 Boil 5 min 0.86 36.8%
38 g / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
8 - 14 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sugarloaf WTP Winneke
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 3 15 19 10 12
2g CaSo4, 8g CaCl2, 2g soduim metabisulfite to mash
5g CaCl to boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L strike temp 51c Infusion -- 45 °C 20 min
raise with herms over 30 mins Temperature -- 65 °C 30 min
hold temp at 65c Temperature -- 65 °C 45 min
raise to sparge Temperature -- 76 °C 15 min
17 L -- -- 76 °C --
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 21.4
Mash volume with grains 26.3
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 16.9 L) 13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 26.1
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22.7
Going into fermentor 22.7
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Add .5 whirfloc last 15 mins of boil

After fermentation chill with gelatine. Lager 2-4 weeks then use CPBF for bottles.

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  • Last Updated: 2016-12-14 07:13 UTC