Yermoney "Frozen Weasel" Bock [Master] - Beer Recipe - Brewer's Friend

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Yermoney "Frozen Weasel" Bock [Master]

251 calories 26.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 44 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 251 calories (Per 330ml)
Carbs: 26.3 g (Per 330ml)
Created: Wednesday October 23rd 2019
1.081
1.021
7.9%
34.0
10.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Munich - Light 10L6 kg Munich - Light 10L 33 10 36.4%
0.50 kg Weyermann - Acidulated0.5 kg Acidulated 27 3.4 3%
10 kg Weyermann - US - German - Floor-Malted Bohemian Pilsner10 kg US - German - Floor-Malted Bohemian Pilsner 38 1.8 60.6%
16.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
120 g Hallertau Hersbrucker120 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 24.53 66.7%
60 g Hallertau Hersbrucker60 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 9.43 33.3%
180 g / $ 0.00
 
Yeast
Omega Yeast Labs - Pilsner II OYL-108
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium-High
Optimum Temp:
10 - 14 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 274 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L single infusion @ 150F, strike temp = 170F Strike 75 °C 66 °C 60 min
use HERMS to recirc and bring temp to 170F. Add water from HLT, if desired (and if there's room in the mash tun) Temperature 100 °C 77 °C --
14 L Fly sparge with remaining water Sparge 100 °C 77 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.6 L. Suggest reducing initial water volume to 45.4 L and adding 1.2 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 52.14 L. Suggest reducing strike water volume to 34.51 L and adding 6.74 L sparge/top-off. 41.3
Strike water volume at mash thickness of 2.5 L/kg 41.3
Mash volume with grains 52.1
Grain absorption losses -16.5
Remaining sparge water volume (equipment estimates 22.8 L) 20.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.6 L) 44
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 40
Going into fermentor 40
Total: 61.4  
Equipment Profile Used: System Default
 
Notes

I have made this 3 times. It has now accumulated a decoction step.

Malt:

Hops: I've listed Hallertau Hersbrucker as the hops, but anything noble will do. Looking for about 480 AA points for 60 minutes and half of that again for 30 minutes.

Yeast: Any good lager yeast that ferments at 8-13C. I've used Escarpment Labs Isar (bock2) and Copenhagen (bock3) and
Omega Yeast Labs - Pilsner II OYL-108, the first time.

Water: Add 500g acid malt and don't add any brewing salts.

Fermenting: start at room temperature (~16C), then once you see good fermentation happening, place brews in cold cupboard and drop a degree a day until it hits 10C or so.

Eisbock: if the weather cooperates, turn 1/2 the batch into eisbock. Put the brew in a corny keg then leave outside overnight when temp is lower than -10C. Save what isn't frozen the next morning, and discard the ice. Repeat a few times... if you dare!

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  • Last Updated: 2023-02-06 03:46 UTC