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Bourbon Barrel Helles Bock

227 calories 21.1 g 12 oz
Beer Stats
Method: BIAB
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jayjay1976
Calories: 227 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created Sunday October 10th 2021
Amount Fermentable Cost PPG °L Bill %
6 lb Avangard - Pale Ale Malt6 lb Pale Ale Malt 39 2 38.7%
6 lb German - Vienna6 lb Vienna 37 4 38.7%
3.50 lb Munich - Light 10L3.5 lb Munich - Light 10L 33 10 22.6%
15.50 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Yakima Chief Hops - German Magnum0.4 oz German Magnum Hops Pellet 13.8 Boil 60 min 16.49 18.6%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 8.4 34.9%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 8.61 46.5%
2.15 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.75 gal Sacc rest Temperature 152 °F 152 °F 20 min
Mash out Temperature 168 °F 168 °F 10 min
Other Ingredients
Amount Name Cost Type Use Time
4.70 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 5 min.
5 g Epsom Salt Water Agt Mash 1 hr.
6.50 ml Lactic acid Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
Omega Yeast Labs - Lutra Kveik OYL-071
1 Each
Attenuation (avg):
Optimum Temp:
68 - 95 °F
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 597 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 7.69 psi       Temp: 36 °F       CO2 Level: 2.25 Volumes
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator

Inspired by 'Beer for Burgers' by Chicago-based Off Color Brewing; a Helles Bock style beer blended with Bourbon barrel aged lager which is intended to capture the flavors of a beer and a shot that you'd get alongside your burger at any corner bar.

Standard Helles grain bill and Munich decarbonated water profile built on RO.

Optional- simple decoction, pull about 8qts moderately thick mash, boil for 20 minutes before returning to kettle, and stir thoroughly before ramping up to mash out.

The Lutra strain does not require extended lagering, so to infuse the beer with oak flavoring, 3oz toasted Jack Daniel's oak chips are soaked in bourbon, then added to the keg in a hop sock and rested at serving temps (34f in my kegerator) for two weeks before serving.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-10-11 03:01 UTC
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