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Spring Bock

300 calories 30.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 90 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 19.5 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: T Connor
Calories: 300 calories (Per 12oz)
Carbs: 30.4 g (Per 12oz)
Created: Tuesday December 10th 2013
1.090
1.022
9.0%
24.7
13.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 lb American - Pilsner26 lb Pilsner 37 1.8 44.3%
26 lb German - Wheat Malt26 lb Wheat Malt 37 2 44.3%
3 lb Rice Hulls3 lb Rice Hulls 0 0 5.1%
2 lb German - CaraAroma2 lb CaraAroma 34 130 3.4%
26 oz Maple Syrup26 oz Maple Syrup 30 35 2.8%
58.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Warrior1.3 oz Warrior Hops Pellet 17.7 Boil 60 min 22.03 39.4%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 10 min 2.64 60.6%
3.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Whirlfloc Water Agt Boil 15 min.
26 oz Maple Syrup Flavor Boil 8 min.
12 oz Maple Syrup Flavor Secondary 0 min.
 
Yeast
Wyeast - Bavarian Wheat 3638
Amount:
1.60 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 457 B cells required
- Same
Amount:
1.60 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 457 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 5 7 21 13 139
No water mods needed.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.8 gal Infusion -- 150 °F 90 min
12.8 gal Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.37 gal (73.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.37 gal (25.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 23.09 gal (92.34 qt). Suggest reducing strike water volume to 7.44 gal (29.76 qt) and adding 11.09 gal (44.34 qt) sparge/top-off. 18.53 74.1  
Strike water volume at mash thickness of 1.3 qt/lb 18.53 74.1  
Mash volume with grains 23.09 92.3  
Grain absorption losses -7.13 -28.5  
Remaining sparge water volume (equipment estimates 7.08 g | 28.3 qt) 8.2 32.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 18.37 g | 73.5 qt) 19.5 78  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 16 64  
Going into fermentor 16 64  
Total: 26.73 106.9
Equipment Profile Used: System Default
 
Notes

Maple Syrup added at the last 8 minutes of the boil

8 oz Maple syrup added at kegging if needed, boil in 1 cup water first.

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  • Last Updated: 2022-02-24 13:16 UTC