View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Sir Lancelot says "I'll be Bock"

Method: All Grain
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.15 gallons
Post Boil Size: 5.09 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Russ Slaby
Hop Utilization: 96%
Calories: 235 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)

Created: Tuesday April 22nd 2025

Original Gravity:

1.070

Final Gravity:

1.022

ABV (standard):

6.2%

IBU (tinseth):

24.2

SRM (morey):

31.6

Mash pH

5.4

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Briess - Pale Ale Malt 2-Row8 lb Pale Ale Malt 2-Row	36.8	3.5	57.1%
3 lb	Briess - Aromatic Munich Malt 20L3 lb Aromatic Munich Malt 20L	35.4	20	21.4%
1 lb	American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L	33	120	7.1%
1.50 lb	American - Pale 2-Row - Toasted1.5 lb Pale 2-Row - Toasted	33	30	10.7%
8 oz	American - Chocolate8 oz Chocolate	29	350	3.6%
14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Yakima Valley Hops - Willamette1.25 oz Willamette Hops	Pellet	5	Boil	60 min	21.29	71.4%
0.30 oz	Yakima Chief Hops - German Tettnang0.3 oz German Tettnang Hops	Pellet	4.5	Boil	10 min	1.67	17.1%
0.20 oz	East Kent Goldings0.2 oz East Kent Goldings Hops	Pellet	5	Boil	10 min	1.23	11.4%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.25 oz	Yakima Valley Hops - Willamette (Pellet)	21.29	71.4%
0.30 oz	Yakima Chief Hops - German Tettnang (Pellet)	1.67	17.1%
0.20 oz	East Kent Goldings (Pellet)	1.23	11.4%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16 qt	Decoction	137 °F	156 °F	60 min
8 qt	Batch Sparge	164 °F	156 °F	10 min
16 qt	Infusion	72 °F	122 °F	60 min
16 qt	Decoction	122 °F	137 °F	30 min
16 qt	Decoction	137 °F	156 °F	60 min
8 qt	Batch Sparge	164 °F	156 °F	10 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.30 tsp	Irish Moss	Fining	Boil	10 min.
5 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.

Yeast

White Labs - German Bock Lager Yeast WLP833

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Medium
Optimum Temp:	48 - 55 °F	Starter:	Yes
Fermentation Temp:	55 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 404 B cells required

White Labs - German Bock Lager Yeast WLP833

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Medium
Optimum Temp:	48 - 55 °F	Starter:	Yes
Fermentation Temp:	55 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 404 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 6 oz Temp: 72 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Mosinee, WI

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

Notes

Sparge: Batch sparge with 2 steps (0.48gal, 3.62gal) of 168.0 F water

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-04-28 06:47 UTC

System Default

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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!