Bock
Traditional Bock

 

Type: All Grain

 Date: 4/15/2014

Batch Size: 6.00 gal

 Brewer: Mike Young
Boil Size: 7.20 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 79.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
8.00 lb Munich Malt (9.0 SRM) Grain 52.88 %
6.00 lb Vienna Malt (3.5 SRM) Grain 39.66 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.30 %
0.50 lb Special B Malt (150.0 SRM) Grain 3.30 %
0.13 lb Wheat, Midnight (550.0 SRM) Grain 0.86 %
0.75 oz Magnum (GR) [13.00 %] (60 min) Hops 25.6 IBU
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.072 SG

 Measured Original Gravity: 1.072 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.01 % Actual Alcohol by Vol: 7.06 %
Bitterness: 25.6 IBU Calories: 328 cal/pint
Est Color: 19.2 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 15.13 lb
Sparge Water: 3.52 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 22.00 qt of water at 164.3 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
4/16/2014 - Volume into the fermenter was a little high. Pitched yeast (whole cake from dunkel) around 60 & put into fermentation fridge set at 45 degrees.

Kegged 5/27/2014

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