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Bock Bock Bock-6gal

Method: Extract
Style: Doppelbock
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.134 (recipe based estimate)
Post Boil Gravity: 1.359 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 274 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)

Created: Saturday March 14th 2020

Original Gravity:

1.083

Final Gravity:

1.016

ABV (standard):

8.8%

IBU (tinseth):

25.4

SRM (morey):

16.1

Mash pH

n/a

Cost $

5.86

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
7 lb	Briess - LME Pilsen Light7 lb LME Pilsen Light		37.6	2	48.3%
3 lb	Briess - DME Traditional Dark3 lb DME Traditional Dark		44.6	30	20.7%
2.50 lb	Briess - LME Sparkling Amber Liquid2.5 lb LME Sparkling Amber Liquid	$ 2.34 / lb $ 5.86	37.6	10	17.2%
12.50 lbs / $ 5.86

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
1 lb	United Kingdom - Crystal 70L1 lb Crystal 70L	34	70	6.9%
1 lb	Munich - Light 10L1 lb Munich - Light 10L	33	10	6.9%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	45 min	5.02	33.3%
2 oz	Magnum2 oz Magnum Hops	Pellet	15	Boil	15 min	20.37	66.7%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertau Hersbrucker (Pellet)	5.02	33.3%
2 oz	Magnum (Pellet)	20.37	66.7%
3 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 tsp	Irish Moss		Fining	Mash	0 min.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 172 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.73 psi Temp: 40 °F 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

Notes

Simple and excellent beer. I have been working though a few batches and I always end up with too much yeast in the keg bottom. If you can, you should cold crash before kegging, if not, plan 4 weeks for fermenting, and transfer to secondary at week 3, or when the OG is pretty level.

I was told that this is typical for the K-97 yeast, you may want to use a different yeast that has quicker sedimation, I prefer to take the time.

Last Updated and Sharing

573

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Brews

Public: Yup, Shared
Last Updated: 2021-03-19 12:56 UTC

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

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