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Böögg Bock v2 on Cherries

Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 59% (brew house)
Source: Tim Loftis
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Monday February 19th 2024

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.1%

IBU (tinseth):

20.6

SRM (morey):

10.1

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.50 lb	Dry Malt Extract - Light0.5 lb Dry Malt Extract - Light - (late fermenter addition)	42	4	3.7%
5.50 lb	American - Pilsner5.5 lb Pilsner	37	1.8	40.7%
5.50 lb	German - Vienna5.5 lb Vienna	37	4	40.7%
1 lb	Weyermann - Carahell1 lb Carahell	34	10	7.4%
1 lb	German - CaraMunich II1 lb CaraMunich II	34	46	7.4%
13.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	BSG - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	2.7	First Wort	60 min	11.22	50%
1 oz	Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops	Pellet	5	Boil	15 min	9.38	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	BSG - Hallertau Mittelfruh (Pellet)	11.22	50%
1 oz	Hallertau Tradition (Germany) (Pellet)	9.38	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.06 gal	Strike	165 °F	152 °F	60 min
3 gal	Sparge	170 °F	170 °F	15 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Citric acid	Water Agt	Mash	90 min.
1 each	Whirlfloc	Fining	Boil	10 min.
40 oz	Cherries in Syrup	Flavor	Secondary	9 days

Yeast

Wyeast - Bohemian Lager 2124

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	48 - 58 °F	Starter:	Yes
Fermentation Temp:	55 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 394 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
58	16	6	10	11	245.1
Mash Chemistry and Brewing Water Calculator

Notes

For the The Sechseläuten April 15th, 2024 to drive out the winter and herald the spring.
Procedure. Feb. 18th w/ TIm Loftis
Mashed all grains in 150º-155º H2O for 75 minutes.
Batch Sparged in 170º and strained into boil pot.
Brought to boil and and added 1st hops.
Added 2nd hops at 45 minutes and whirlfloc at 50 minutes
Chilled with wort chiller to 70º and pitch 2quarts of yeast starter
O.G. 1.051
2/19
very active fermentation in carboy at 60º held at 50º for fermentation
2/24 S.G. 1.016 moved to 64º for Diacetyl rest
2/26 S.G. 1.014 racked to secondary and added 2.5 pounds Amarena wild cherries plus 4 oz. Kirschwasser. Flamed and Pureed. This brought S.G. to 1.032
Chilled to lagering temps 36º into cold storage.

Recipe Photos

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Public: Yup, Shared
Last Updated: 2024-02-27 00:23 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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