Finer Bock Beer Recipe | All Grain Traditional Bock | Brewer's Friend
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Finer Bock

243 calories 25.6 g 12 oz
Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 6.7 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 243 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Wednesday February 5th 2020
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7.2%
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Weyermann - Munich Type I12 lb Munich Type I 38 6 64.2%
6 lb Weyermann - Barke Pilsner Malt6 lb Barke Pilsner Malt 37.03 1.75 32.1%
0.50 lb Weyermann - CaraAmber0.5 lb CaraAmber 37 27 2.7%
3 oz German - Chocolate Wheat3 oz Chocolate Wheat 31 413 1%
18.69 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 19.73 66.7%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 1.97 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.26 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
 
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) 157 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
 
Notes

Initial strike water 6.25 gallons.
Grain absorption 18.69 * .19 = 3.5
Total first run: 6.25 - 3.5 = 2.75
Total preboil in kettle = 7.5
Sparge with 4.75 gallons

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  • Public: Yup, Shared
  • Last Updated: 2022-08-21 17:02 UTC
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Brewer profile picture
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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