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Traditional Bock test #2

220 calories 24.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 23.7 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: CGariepy
Calories: 220 calories (Per 330ml)
Carbs: 24.2 g (Per 330ml)
Created: Sunday March 8th 2020
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Midtbrygg Enkelbokk

by Midtbrygg

OG: 1.066 FG: 1.015 ABV: 6.8% IBU: 25

1.071
1.020
6.8%
22.3
16.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg German - Pilsner1.8 kg Pilsner $ 0.00 / kg
$ 0.00 		38 1.6 27.1%
4.10 kg German - Munich Light4.1 kg German - Munich Light $ 0.00 / kg
$ 0.00 		37 6 61.7%
0.22 kg German - CaraMunich III0.22 kg CaraMunich III $ 0.00 / kg
$ 0.00 		34 57 3.3%
0.22 kg United Kingdom - Extra Dark Crystal 120L0.22 kg Extra Dark Crystal 120L $ 0.00 / kg
$ 0.00 		33 120 3.3%
0.10 kg Belgian - Special B0.1 kg Belgian - Special B $ 0.00 / kg
$ 0.00 		34 115 1.5%
0.10 kg German - Melanoidin0.1 kg Melanoidin $ 0.00 / kg
$ 0.00 		37 25 1.5%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated $ 0.00 / kg
$ 0.00 		27 3.4 1.5%
6.64 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops $ 0.00 / g
$ 0.00 		Pellet 15 Boil 60 min 22.25 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) $ 0.00 / g
$ 0.00 		Water Agt Mash 0 min.
2 g Gypsum (Sulfate Ca) $ 0.00 / g
$ 0.00 		Water Agt Mash 0 min.
0.50 each Whirlfloc $ 0.00 / g
$ 0.00 		Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient $ 0.00 / g
$ 0.00 		Other Boil 10 min.
8 g Gelatin $ 0.00 / g
$ 0.00 		Fining Secondary 0 min.
8 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Omega Yeast Labs - German Bock OYL-111
Amount:
2 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
11 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 544 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C       CO2 Level: 2.58 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 6 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion 71 °C 68 °C 60 min
8 L Sparge 74 °C 74 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.9
Mash volume with grains 24.3
Grain absorption losses -6.6
Remaining sparge water volume 11.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 23.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 15.1 L) 21
Estimated amount in fermentor 21
Total: 31.2  
Equipment Profile Used: System Default
 
Notes

Starter pour obtenir 550B cell

Fermenter 11C

Jour 7 : Augmenter à 13C

Jour 20 : Soft crash, baisser de 2-3C par jour ad 2C.

Jour 21 : Transférer en keg avec Gelatine

Jour ? : Retransférer dans un autre keg. Lageriser pendant 4 mois.

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  • Last Updated: 2022-03-30 11:50 UTC