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St. Arnold Spring Bock (5 gallon)

Method: All Grain
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)

Created: Wednesday July 8th 2015

Original Gravity:

1.065

Final Gravity:

1.013

ABV (standard):

6.9%

IBU (tinseth):

23.5

SRM (morey):

16.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	US - Pale 2-Row8 lb Pale 2-Row	37	1.8	58.2%
3.75 lb	Munich Dark 20L3.75 lb Munich Dark 20L	34	20	27.3%
1 lb	Belgian - CaraMunich1 lb CaraMunich	33	50	7.3%
0.25 lb	Belgian - Special B0.25 lb Special B	34	115	1.8%
0.75 lb	Belgian - CaraVienne0.75 lb CaraVienne	34	20	5.5%
13.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Domestic Hallertau1 oz Domestic Hallertau Hops	Pellet	3.9	Boil	60 min	12.87	50%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	45 min	10.61	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Domestic Hallertau (Pellet)	12.87	50%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	10.61	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.75 gal	Decoction	--	122 °F	30 min
	Temperature	--	156 °F	30 min
3.65 gal	Sparge	168 °F	--	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 116 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.58 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
I use filtered water.
Mash Chemistry and Brewing Water Calculator

Notes

This should be the actual grain bill. You'll have to play around with the hops to get the 25 IBUs. The batch in the picture above, glass 1, was (to me) indistinguishable in flavor with the actual product. There was a slight difference in SRM

I love this beer and needed this recipe to fill in the gaps when it isn't available, which in my area is 50 weeks out of the year.

Protein rest at 122 for 30 minutes. Heat to 156, rest for 30 minutes, then sparge.

Recipe Photos

Last Updated and Sharing

5,496

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Brews

Public: Yup, Shared
Last Updated: 2021-01-31 01:13 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

Other Brewers Who Brewed This Recipe:

mike07754

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