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Bock (Warm Fermentation)

251 calories 24 carbs
Beer Stats
Method: Partial Mash
Style: Eisbock
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Miriam
Calories: 251 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created Tuesday March 12th 2019
1.076
1.017
7.71%
34.4
14.79
5.38
 
Fermentables
Amount Fermentable PPG °L Bill %
2 lb Dry Malt Extract - Pilsen2 lb Dry Malt Extract - Pilsen 42 2 17.2%
0.12 lb American - Special Roast0.12 lb Special Roast 33 50 1%
0.12 lb German - Chocolate Rye0.12 lb Chocolate Rye 31 240 1%
0.12 lb American - Midnight Wheat Malt0.12 lb Midnight Wheat Malt 33 550 1%
1 lb Finland - Pilsner Malt1 lb Pilsner Malt 37 2 8.6%
6 lb Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen - (late addition) 42 2 51.7%
2 lb Steinbarts - metolius2 lb metolius 35 8.3 17.2%
0.25 lb Malanoidin Malt - Malanoidin Malt0.25 lb Malanoidin Malt 35 25 2.2%
11.61 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 60 min 19.45 50%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 30 min 14.95 50%
 
Mash Guidelines
Amount Description Type Temp Time
3 gal Temperature 150 °F 60 min
 
Yeast
- Imperial Lager Global L13
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

I steeped grains for 30 min. I then added the 2 lbs of Pilsen Light Dry Malt and 1 Oz Mt. Hood Hops to the boil for 60 min. My understanding is that by splitting the dry malt extract into 60 min. and 15 min. is to achieve a higher attenuation of the grains. At 30 Min. I added another 1 oz of Mt. Hood Hop pellets. At 15 min. I added the other 6 lbs of dry malt extract .Once cooled to 68F, I took the OG which was 1.061. I added the yeast and fermented at 65-67F for 9 days at which point the FG was 1.012 and fermentation appeared to be complete. I bottled with priming sugar and left at room temp for another couple of weeks before chilling it at 33-43F for "lagering". It is a tasty beer.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-03-14 03:03 UTC
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