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Octoberbock

Method: BIAB
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.100 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)

Created: Saturday November 30th 2024

Original Gravity:

1.057

Final Gravity:

1.016

ABV (standard):

5.4%

IBU (tinseth):

22.0

SRM (morey):

17.2

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Weyermann - Munich Type I5 lb Munich Type I	38	6	43.4%
3 lb	Bestmalz - BEST Pilsen3 lb BEST Pilsen	37	1.9	26%
2 lb	Weyermann - Munich Type II (Dark)2 lb Munich Type II (Dark)	37	10	17.3%
4 oz	Briess - Caramel Malt - 60L4 oz Caramel Malt - 60L	35.4	60	2.2%
6 oz	Weyermann - Melanoidin6 oz Melanoidin	34.5	27	3.3%
10 oz	Weyermann - Caramunich Type 110 oz Caramunich Type 1	33.5	35	5.4%
2.50 oz	Weyermann - Roasted Barley2.5 oz Roasted Barley	29.9	432	1.4%
2 oz	Briess - Caramel Malt - 120L2 oz Caramel Malt - 120L	34.5	120	1.1%
184.50 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Artisan - Magnum1 oz Magnum Hops	Leaf/Whole	9.9	Boil	60 min	20.87	80%
0.25 oz	Artisan - Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops	Pellet	4	Boil	15 min	1.15	20%
1.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Artisan - Magnum (Leaf/Whole)	20.87	80%
0.25 oz	Artisan - Hallertau Mittelfruh (Pellet)	1.15	20%
1.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.4 gal	20 min @ 122 F. 30min @ 149 F. 30 min @ 158 F 10 min @ 170F	Decoction	--	153 °F	90 min

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Gypsum	Water Agt	Mash	1 hr.
3.80 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
1 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Omega Yeast Labs - German Lager II OYL-109

Amount:	1.50 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium-High
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	51 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 98 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.21 psi Temp: 36 °F CO₂ Level: 2.4 Volumes

Target Water Profile

GERMAN BOCK

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
55	10	25	77	50	60
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

270

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Brews

Public: Yup, Shared
Last Updated: 2025-07-13 15:29 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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