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Bock Bock Bock-6gal

274 calories 24.7 g 12 oz
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Beer Stats
Method: Extract
Style: Doppelbock
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.134 (recipe based estimate)
Post Boil Gravity: 1.359 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 274 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Saturday March 14th 2020
1.083
1.016
8.8%
25.4
16.1
n/a
5.86
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - LME Pilsen Light7 lb LME Pilsen Light 37.6 2 48.3%
3 lb Briess - DME Traditional Dark3 lb DME Traditional Dark 44.6 30 20.7%
2.50 lb Briess - LME Sparkling Amber Liquid2.5 lb LME Sparkling Amber Liquid $ 2.34 / lb
$ 5.86 		37.6 10 17.2%
12.50 lbs / $ 5.86
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Crystal 70L1 lb Crystal 70L 34 70 6.9%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 6.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 45 min 5.02 33.3%
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil 15 min 20.37 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Mash 0 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 172 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.73 psi       Temp: 40 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.36 g | 9.4 qt) 3.24 13  
Mash volume with grains (equipment estimates 2.36 g | 9.4 qt) 3.4 13.6  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 1.01 4  
Pre boil volume (equipment estimates 3.11 g | 12.5 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 1.5 6  
Top off amount 5 20  
Going into fermentor 6.5 26  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 8.24 33
Equipment Profile Used: System Default
 
Notes

Simple and excellent beer. I have been working though a few batches and I always end up with too much yeast in the keg bottom. If you can, you should cold crash before kegging, if not, plan 4 weeks for fermenting, and transfer to secondary at week 3, or when the OG is pretty level.

I was told that this is typical for the K-97 yeast, you may want to use a different yeast that has quicker sedimation, I prefer to take the time.

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  • Last Updated: 2021-03-19 12:56 UTC