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(2023-01-03) Bock (NoSparge)

Method: All Grain
Style: Dunkles Bock
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 12.7 °P (recipe based estimate)
Post Boil Gravity: 17.6 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 241 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
URL: https://cdn.saffire.com/files.ashx?t=fg&rid=IndianaStateFair&f=2023_INBrewersCup_HBResults_Final.pdf

Created: Friday December 30th 2022

Original Gravity:

17.6 °P

Final Gravity:

5.0 °P

ABV (standard):

6.9%

IBU (tinseth):

23.3

SRM (morey):

19.8

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Weyermann - Barke Munich Malt9 lb Barke Munich Malt	37	8	55.4%
4 lb	Avangard - Munich Dark4 lb Munich Dark	37.1	12	24.6%
2 lb	Weyermann - Barke Vienna2 lb Barke Vienna	36	3.4	12.3%
0.50 lb	German - CaraHell0.5 lb CaraHell	34	11	3.1%
0.50 lb	United Kingdom - Pale Chocolate0.5 lb Pale Chocolate	33	207	3.1%
0.25 lb	Belgian - CaraMunich0.25 lb CaraMunich	33	50	1.5%
16.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.40 oz	Charles Faram - Magnum0.4 oz Magnum Hops	Pellet	13	Boil	60 min	17.01	57.1%
0.30 oz	Perle0.3 oz Perle Hops	Pellet	7	Boil	45 min	6.31	42.9%
0.70 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.40 oz	Charles Faram - Magnum (Pellet)	17.01	57.1%
0.30 oz	Perle (Pellet)	6.31	42.9%
0.70 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11 gal	Beta	Temperature	--	144 °F	30 min
		Temperature	--	154 °F	30 min
	Alpha	Temperature	--	160 °F	45 min
	4gal THICK (Approx 30%)	Decoction	--	212 °F	15 min
	Mashout	Temperature	--	168 °F	15 min
Starting Mash Thickness: 2.71 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.25 tsp	Chalk	Water Agt	Mash	1 hr.
1.25 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.30 tsp	Epsom Salt	Water Agt	Mash	1 hr.
0.30 tsp	Gypsum	Water Agt	Mash	1 hr.
0.50 tsp	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - German Bock Lager Yeast WLP833

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	48 - 55 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 767 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

GFI Water Filter

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
46.8	2.9	5.5	65.9	26.1	0
Mash Chemistry and Brewing Water Calculator

Notes

Added two tabs NaMBS to strike water not shown in water chemistry. Pulled decoction once full mash reached 160*. Pitched ~600B cells of WLP833.

No Sparge, full volume mash with recirculation during mashout.

2023 Indiana Brewers Cup: Bronze (19 Entries). My doppelbock with a very similar grist/process won gold.

Keg'd with DME solution and a little roused yeast before short diacetyl rest. Then lagered in the same keg for several months

Delicious bock in the 3-6 month range from brewing. Peaked at 5 months

Award Winning Recipe

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-12-15 16:07 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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