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Walter Voigt American Bock

Method: All Grain
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 17.5 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 17.5 gallons
Pre Boil Gravity: 10.6 °P (recipe based estimate)
Post Boil Gravity: 13.1 °P (recipe based estimate)
Efficiency: 72% (brew house)
Source: Lost Lagers - NMAH
Calories: 174 calories (Per 12oz)
Carbs: 15.4 g (Per 12oz)

Created: Wednesday May 3rd 2023

Original Gravity:

13.1 °P

Final Gravity:

2.5 °P

ABV (standard):

5.7%

IBU (tinseth):

20.1

SRM (morey):

15.3

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
18.80 lb	Prairie Malt - Two-Row Pale18.8 lb Two-Row Pale	39.1	2	58.1%
7.85 lb	Briess - Brewers Yellow Corn Flakes7.85 lb Brewers Yellow Corn Flakes	34.5	0.8	24.3%
0.33 lb	Flaked Rice0.33 lb Flaked Rice	40	0.5	1%
3.10 lb	Cane Sugar3.1 lb Cane Sugar - (late boil kettle addition)	46	0	9.6%
1.50 lb	Weyermann - Caramunich Type 21.5 lb Caramunich Type 2	34	45	4.6%
0.45 lb	Thomas Fawcett - Roasted Barley0.45 lb Roasted Barley - (late mash tun addition)	31.5	545	1.4%
0.33 lb	Briess - Black Malt - 2-Row0.33 lb Black Malt - 2-Row - (late mash tun addition)	25	500	1%
32.36 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.16 lb	Yakima Valley Hops - Willamette0.16 lb Willamette Hops	Pellet	5.6	Boil	60 min	16.66	57.1%
0.03 lb	Cluster0.03 lb Cluster Hops	Pellet	6.8	Boil	15 min	1.88	10.7%
0.03 lb	Yakima Valley Hops - Willamette0.03 lb Willamette Hops	Pellet	5.6	Boil	15 min	1.55	10.7%
0.03 lb	Cluster0.03 lb Cluster Hops	Pellet	6.8	Boil	0 min		10.7%
0.03 lb	Yakima Valley Hops - Willamette0.03 lb Willamette Hops	Leaf/Whole	5.6	Boil	0 min		10.7%
0.28 lbs / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.19 lb	Yakima Valley Hops - Willamette (Pellet)	18.21	67.8%
0.06 lb	Cluster (Pellet)	1.88	21.4%
0.03 lb	Yakima Valley Hops - Willamette (Leaf/Whole)		10.7%
0.28 lbs / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9.14 gal	Saccharification Rest	Infusion	160 °F	155 °F	60 min
	Mash Out	Temperature	155 °F	168 °F	--
11.8 gal	Sparge	Sparge	168 °F	168 °F	--
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Type	Use	Time
15 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
8 ml	Phosphoric acid	Water Agt	Mash	1 hr.
4.80 g	Yeast Nutrient	Other	Boil	10 min.
1.50 g	BSG - Kerry Whirlfloc T	Fining	Boil	10 min.

Yeast

White Labs - San Francisco Lager Yeast WLP810

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	58 - 65 °F	Starter:	No
Fermentation Temp:	52 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 1304 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.52 Volumes

Target Water Profile

Washington, DC 2022

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

Last Updated and Sharing

292

Views

Brews

Public: Yup, Shared
Last Updated: 2023-05-15 19:20 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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