Böögg Bock v2 on Cherries Beer Recipe | All Grain Maibock/Helles Bock | Brewer's Friend
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Böögg Bock v2 on Cherries

168 calories 16.9 g 12 oz
Beer Stats
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
1.051
1.012
5.1%
20.6
10.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
Mash Guidelines
Amount Description 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 Cost 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
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