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Finer Bock

233 calories 24.3 g 12 oz
Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created Wednesday February 5th 2020
1.070
1.018
6.9%
30.0
14.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Munich Type I10 lb Munich Type I 38 6 68.1%
4 lb Weyermann - Barke Pilsner Malt4 lb Barke Pilsner Malt 37.03 1.75 27.2%
0.50 lb Weyermann - CaraAmber0.5 lb CaraAmber 37 27 3.4%
3 oz German - Chocolate Wheat3 oz Chocolate Wheat 31 413 1.3%
14.69 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 27.26 66.7%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 2.72 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.59 gal Strike 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
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
"Finer Bock" Traditional Bock beer recipe. All Grain, ABV 6.86%, IBU 29.97, SRM 14.93, Fermentables: (Munich Type I, Barke Pilsner Malt, CaraAmber, Chocolate Wheat) Hops: (Hallertau Hersbrucker)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-08-12 01:12 UTC
Discussion about this recipe:
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Randal 09/09/2020 at 07:42pm
5 of 5

With the tilt hydrometer my lagers have improved their fermentation profiles - I pitched the yeast after the wort had reached 48 degrees (overnight in the ferm fridge) and it just went low and slow. I re-used the yeast from a batch of helles and this beer, which is always pretty good, turned out exceptional this time.


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