Weekday Bock (All-Grain) Beer Recipe | All Grain Helles Bock | Brewer's Friend
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Weekday Bock (All-Grain)

214 calories 25.7 g 12 oz
Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Charlie Papazian
Hop Utilization: 98%
Calories: 214 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/weekday-bock-grain/
Created: Tuesday February 27th 2024
1.064
1.021
5.6%
34.7
15.6
5.3
20.25
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Barke Pilsner Malt10 lb Barke Pilsner Malt 1.44 / lb
14.36
37.03 1.75 78.9%
1.20 lb Franco-Belges - Special Aromatic1.2 lb Special Aromatic 2.19 / lb
2.63
37 4 9.5%
13 oz Weyermann - Caramunich Type 313 oz Caramunich Type 3 34 57 6.4%
8 oz Weyermann - Acidulated8 oz Acidulated 0.17 / oz
1.35
27 3.4 3.9%
2.50 oz Weyermann - Carafa III2.5 oz Carafa III 32 525 1.2%
202.70 oz / 18.33
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil at 212 °F 60 min 25.15 39.2%
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 3.3 Boil at 212 °F 15 min 9.15 39.2%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Boil 1 min 0.35 13.1%
0.33 oz Crystal0.33 oz Crystal Hops Pellet 4.3 Dry Hop Day 0 8.6%
3.83 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 qt Strike 140 °F 132 °F 30 min
5.5 qt 212 °F 155 °F 30 min
3.5 gal Vorlauf 170 °F 167 °F --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 68 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Rice Hulls 1.50 / lb
1.50
Other Mash 1 hr.
0.50 g Servomyces Yeast Nutrient 0.83 / g
0.42
Other Boil 10 min.
1 tsp Irish Moss Other Boil 10 min.
1.92
 
Yeast
White Labs - Cry Havoc WLP862
Amount:
2 Each
Cost:
Attenuation (avg):
68%
Flocculation:
Med-Low
Optimum Temp:
68 - 74 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 445 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.6 oz       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Water Dispenser from Hampton Village Schnucks
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 1 3 1 1 3
Mash Chemistry and Brewing Water Calculator
 
Notes

ABV: 6.80%

IBU: ~34

SRM: ~19

OG: 1.066 (16.5 B)

FG: 1.016 (4 B)

The following beer recipe is featured in the January/February 2018 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Recipe by Charlie Papazian

Directions:
A step infusion mash is employed to mash the grains. Add 11 qt. (10.5 L) of 140° F (60° C) water to the crushed grain, stir, stabilize, and hold the temperature at 132° F (53° C) for 30 minutes. Add 5.5 qt. (5.2 L) of boiling water, add heat to bring temperature up to 155° F (68° C), and hold for about 30 minutes. Then raise temperature to 167° F (75° C), lauter, and sparge with 3.5 gal. (13.5 L) of 170° F (77° C) water. Collect about 5.5 gal. (21 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil.

The total boil time will be 60 minutes. When 15 minutes remain, add the 15-minute hops. When 10 minutes remain, add the Irish moss and zinc fortified yeast. When 1 minute remains, add the 1-minute hops. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gal. (19 L) with additional cold water if necessary. Aerate the wort very well.

Pitch the yeast when temperature of wort is about 70° F (21° C). Once visible signs of fermentation are evident, ferment at a temperature of about 55° F (13° C) for about one week or until fermentation shows signs of calm and stopping. Rack from primary to a secondary and add the hop pellets for dry hopping. Lager the beer at temperatures between 35 and 45° F (2–7° C) for 4 to 8 weeks.

Prime with sugar and bottle or keg when complete.

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  • Last Updated: 2024-02-27 21:29 UTC
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