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I'll Be Bock

Method: All Grain
Style: Dunkles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 242 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)

Created: Wednesday November 17th 2021

Original Gravity:

1.073

Final Gravity:

1.018

ABV (standard):

7.2%

IBU (tinseth):

23.4

SRM (morey):

14.4

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	Munich11 lb Munich	37	6	65.7%
4.50 lb	United Kingdom - Maris Otter Pale4.5 lb Maris Otter Pale	38	3.75	26.9%
0.50 lb	Belgian - CaraMunich0.5 lb CaraMunich	33	50	3%
0.50 lb	American - Special Roast0.5 lb Special Roast	33	50	3%
0.25 lb	German - CaraRye0.25 lb CaraRye	34	67	1.5%
16.75 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Warrior0.6 oz Warrior Hops		Pellet	16	Boil	30 min	23.41	100%
0.60 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.60 oz	Warrior (Pellet)		23.41	100%
0.60 oz / $ 0.00

Yeast

Wyeast - Bavarian Lager 2206

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 129 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

electric brewery wcipa / randy mosher pale

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

============================
9/11/2023

revisiting this recipe, boosting abv to top of the range, reducing efficiency and dialing in the IBU...

============================
11/17/2021
initial recipe formulation!
pretty much created this recipe exactly as described here : https://beerandbrewing.com/make-your-best-traditional-bock/

will need either 2 packs or a 2L starter. i think my starters are about 4 cups which is about 1L so will need a double starter.

ferment low at 45 for 4-5 days then slowly float up to 60, once activity stops bring to 70 for two weeks. then crash/lager. hes saying to package after cold crash then wait on it 6 weeks. prob could let it lager for several weeks then package.

also consider the fast lager method.

Last Updated and Sharing

347

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Brews

Public: Yup, Shared
Last Updated: 2023-09-12 02:27 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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