Hawthorner HellesBock Beer Recipe | All Grain Helles Bock | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Hawthorner HellesBock

224 calories 20.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Mark E Tomusiak
Calories: 224 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Friday October 23rd 2020
1.068
1.013
7.3%
32.0
4.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Weyermann - Barke Pilsner Malt12 lb Barke Pilsner Malt 37.03 1.75 90.6%
1 lb Bestmalz - BEST Munich1 lb BEST Munich 37 6.3 7.5%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 1.9%
13.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 24.31 66.7%
1 oz Yakima Chief Hops - MT Hood1 oz MT Hood Hops Leaf/Whole 5.3 Boil 15 min 7.65 33.3%
3 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Boulder City Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 5 4 5 7 0.3
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed 11/8/20. Mash in w 16.5 L, 2 g CaCl2 and 2 ml lactic acid.
Rest at 130 F for 10 minutes, raise to 144 F, the pull first decoction. Rest decoction 20', boil 20', return to main mash which settles at 154 F. Hold until 1 hour then pull decoction, quick boil, return to main mash to mash out. Adjust temp to 170 F for mash out. Sparge with water containing 3 g CaCl2 and 2 ml lactic acid. 2.5 L starter refed on brew morning with 500 ml fresh wort. Fermentation at 50 F.

Racked to keg 12/2 and krausened; added 1 L of actively fermenting wort (saved from primary) repitched with yeast saved from intial seed. Fermentation visibly picks up as judged by CO2 evolution. Hydrometer sample measures 1.013 24 hrs after collection. Temp allowed to rise until mid-50's, then to 65 F for two days before returning to keg fridge at 50 F on 12/10.

After 1.5 months of lagering at about 34 F, hydrometer sample measures 1.013.

Tasting notes: Good helles bock, drier than usual - but maybe now too dry? Could use a touch more maltiness, perhaps up the munich a tad. And I just don't know about 833, I don't think I like i it as much as 860 or 838...

Brewer's Friend Logo
Last Updated and Sharing
 
230
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-31 00:19 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top