Gulten's Folly (gluten free India Dunkel Bock) - Beer Recipe - Brewer's Friend

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Gulten's Folly (gluten free India Dunkel Bock)

265 calories 30.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Alternative Grain Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 265 calories (Per 12oz)
Carbs: 30.3 g (Per 12oz)
Created: Tuesday December 24th 2019
1.079
1.024
7.3%
77.3
21.3
3.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Grouse Malt House - Pale Millet Malt (gluten free)5 lb Pale Millet Malt (gluten free) 29 2.8 23.5%
3.30 lb White Sorghum Syrup - Gluten Free3.3 lb White Sorghum Syrup - Gluten Free - (late boil kettle addition) 37 1.5 15.5%
0.50 lb Maltodextrin0.5 lb Maltodextrin - (late boil kettle addition) 39 0 2.3%
3 lb Rice Hulls3 lb Rice Hulls 0 0 14.1%
5 lb Grouse Malt House - Vienna Millet Malt5 lb Vienna Millet Malt 31 2.8 23.5%
2 lb Grouse Malt House - Munich Millet Malt 2 lb Munich Millet Malt 28 2.8 9.4%
2 lb Grouse Malt House - Organic Roasted Buckwheat Malt2 lb Organic Roasted Buckwheat Malt 30 32 9.4%
0.50 lb Eckert Malting - Gas Hog Rice Malt0.5 lb Gas Hog Rice Malt - (late boil kettle addition) 21 375 2.3%
21.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 16.83 7.1%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Boil 15 min 8.35 7.1%
1 oz Calypso1 oz Calypso Hops Pellet 13 Boil 15 min 21.71 14.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 15 min 10.6 7.1%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Whirlpool at 170 °F 20 min 3.62 14.3%
1 oz Calypso1 oz Calypso Hops Pellet 13 Whirlpool at 170 °F 20 min 4.71 14.3%
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.7 Whirlpool at 170 °F 20 min 11.49 35.7%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Chalk Water Agt Mash 1 hr.
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
7.58 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 434 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.93 psi       Temp: 38 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 qt Temperature -- 154 °F 60 min
Temperature -- 163 °F 60 min
12 qt Fly Sparge -- 175 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 3.4 g | 13.6 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.36 1.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 6.17 g | 24.7 qt) 6.4 25.6  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.23 g | 24.9 qt) 6 24  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

Mix all grains dry in bucket before pouring in, Stir in grains into 5 gal of strike water and add ½ tsp of amylase enzyme. Mash at 154⁰F for 1 hour, raise to 163 for 30 minutes, sparge out with 2.5 to 3 gallons of 170⁰F water with same ratio of calcium chloride and gypsum (In this instance you would use 3/5 of your original measurements- since we’re sparging with 3 gallons). You should have a pre-boil gravity of about 1.03-1.045.
Ferment 2 weeks at 55⁰F. I transferred to the lager fridge when gravity was 1.010. Dry hop three days before pulling the beer out. I let it lager for just about a month between 36-38⁰F.

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  • Last Updated: 2019-12-24 22:01 UTC