JOCEBOCK SMOKED BOCK - Beer Recipe - Brewer's Friend

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JOCEBOCK SMOKED BOCK

201 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JOCEMALA
Calories: 201 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Wednesday April 10th 2019
1.066
1.011
7.3%
38.8
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 51%
1.40 kg German - Vienna1.4 kg Vienna 37 4 23.8%
0.68 kg German - Munich Light0.68 kg Munich Light 37 6 11.6%
0.80 kg German - Smoked Malt0.8 kg Smoked Malt 37 3 13.6%
5.88 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 First Wort at 60 °C 60 min 7.13 25%
14 g Magnum14 g Magnum Hops Pellet 15 Boil 60 min 25.94 25%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.22 25%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Whirlpool 0 min 2.52 25%
56 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
11 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
15 L Steeping -- 67 °C 75 min
Steeping -- 72 °C 10 min
MASHOUT Steeping -- 76.8 °C 10 min
17 L Sparge -- 78 °C 40 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 14.7
Mash volume with grains 18.6
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 18.9 L) 20.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.9
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 20.8
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

SE FERMENTAR COM FERMENTO 3470 USAR 3 SACHES E TEMPERATURA DE 10ºC POR APROX 10 DIAS E APOS ISSO SUBIR PARA 16 GRAUS POR MAIS 5 DIAS E DEPOIS DESCER PARA 2º POR 3 A 4 SEMANAS.

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  • Last Updated: 2019-04-10 20:56 UTC