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06C1. Dunkel Bock

243 calories 27 carbs
Beer Stats
Method: All Grain
Style: Dunkles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 243 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created Monday August 21st 2017
1.073
1.021
6.85%
24.03
18.48
5.37
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
13 lb German - Munich Dark13 lb Munich Dark 37 15.5 89.7%
1 lb German - Pilsner1 lb Pilsner 38 1.6 6.9%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 3.4%
14.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 60 min 12.53 50%
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 45 min 11.5 50%
 
Mash Guidelines
Amount Description Type Temp Time
8.16 gal Strike Water (All Grain) Temperature 137 °F --
gal Protein Rest Temperature 131 °F 15 min
gal Alpha-Amylase Rest Temperature 145 °F 35 min
gal Beta-Amylase Rest Temperature 158 °F 40 min
qt Mash-Out Temperature 170 °F 20 min
2.08 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
13 g Chalk Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3.35 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 739 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Rice Hulls:
Add 1lb for every 5lb malt to help with heat distribution.

Pilsner malt:
Protein rest (122-131F 15 min)
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A dark, strong, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish.

Aroma:
Medium to medium-high bready-malty-rich aroma, often with moderate amounts of rich Maillard products and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean lager character, although the malts can provide a slight (low to none) dark fruit character, particularly in aged examples.

Appearance:
Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.

Flavor:
Complex, rich maltiness is dominated by the toasty-rich Maillard products. Some caramel notes may be present. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean fermentation profile, although the malt can provide a slight dark fruit character. No hop flavor. No roasted or burnt character.

Mouthfeel:
Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.

Comments:
Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and Maillard flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.

History:
Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect, and was thus only used after the beer came to Munich. “Bock” also means “Ram” in German, and is often used in logos and advertisements.

Characteristic Ingredients:
Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean German lager yeast.

Style Comparison:
Darker, with a richer malty flavor and less apparent bitterness than a Helles Bock. Less alcohol and malty richness than a Doppelbock. Stronger malt flavors and higher alcohol than a Märzen. Richer, less attenuated, and less hoppy than a Czech Amber Lager.

Vital Statistics:
OG: 1.064 – 1.072
FG: 1.013 – 1.019
ABV: 6.3 – 7.2%
IBUs: 20 – 27
SRM: 14 – 22

Commercial Examples:
Aass Bock, Einbecker Ur-Bock Dunkel, Great Lakes Rockefeller Bock, Kneitinger Bock, New Glarus Uff-da Bock, Penn Brewery St. Nikolaus Bock

Tags:
high-strength, amber-color, bottom-fermented, lagered, central-Europe, traditional-style, bock-family, malty

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  • Last Updated: 2019-10-28 21:23 UTC
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