Willie3
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- German Bock WLP833
- Yeast Starter
- 1000 ml
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.070
- Final Gravity
- unknown
- Boiling Time (Minutes)
- 90
- IBU
- 27
- Color
- 8.1
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- 21
- Additional Fermentation
- 21
Type: All Grain
Date: 11/24/2007
Batch Size: 5.50 gal
Brewer: Warren Wilson
Boil Size: 7.01 gal
Boil Time: 75 min
Equipment: The Wilson Brewery
Brewhouse Efficiency: 70.00
Taste Notes: A pale type of bock, closer in character to a strong Munich Helles. Under German law bocks must have a starting gravity of at least 16 plato (1.064).
Ingredients
Amount Item Type % or IBU
12.50 lb Pale Malt, Optic 2 Row (2.5 SRM) Grain 83.33 %
1.00 lb Munich Malt (9.0 SRM) Grain 6.67 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 3.33 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.33 %
0.50 lb Caramel/Crystal Malt - 40L (20.0 SRM) Grain 3.33 %
1.50 oz Tradition [4.80 %] (60 min) Hops 21.5 IBU
0.50 oz Fuggles [4.50 %] (30 min) Hops 5.2 IBU
1.00 oz Saaz [3.10 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager
Beer Profile
Est Original Gravity: 1.070 SG
Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 6.78 % Actual Alcohol by Vol: 0.00 %
Bitterness: 26.7 IBU Calories: 0 cal/pint
Est Color: 8.9 SRM
Mash Profile
Mash Name: Single Infusion, Full Body Total Grain Weight: 15.00 lb
Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C
Mash PH: 5.4 PH
Single Infusion, Full Body Step Time Name Description Step Temp
40-60 min (depends on chores) Mash In Add 15.00 qt of water at 76 C / 67 C
5 min Sparge Add 9.50 qt of water at 91 C / 76 C
5 min Sparge Add 9.50 qt of water at 76 C / 76 C
I am fermenting old school style in a cellar hallway that is cool during the day and cold at night. I brewed this about 1 week ago and need to do a diacetyl rest which I am going to do this weekend. Then I am going to transfer to secondary and ferment to 2 * C for four weeks. Then I am bottling and cellaring until May 3rd (NHBD). I will keep you posted as it turns.
- WW
Date: 11/24/2007
Batch Size: 5.50 gal
Brewer: Warren Wilson
Boil Size: 7.01 gal
Boil Time: 75 min
Equipment: The Wilson Brewery
Brewhouse Efficiency: 70.00
Taste Notes: A pale type of bock, closer in character to a strong Munich Helles. Under German law bocks must have a starting gravity of at least 16 plato (1.064).
Ingredients
Amount Item Type % or IBU
12.50 lb Pale Malt, Optic 2 Row (2.5 SRM) Grain 83.33 %
1.00 lb Munich Malt (9.0 SRM) Grain 6.67 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 3.33 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.33 %
0.50 lb Caramel/Crystal Malt - 40L (20.0 SRM) Grain 3.33 %
1.50 oz Tradition [4.80 %] (60 min) Hops 21.5 IBU
0.50 oz Fuggles [4.50 %] (30 min) Hops 5.2 IBU
1.00 oz Saaz [3.10 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager
Beer Profile
Est Original Gravity: 1.070 SG
Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 6.78 % Actual Alcohol by Vol: 0.00 %
Bitterness: 26.7 IBU Calories: 0 cal/pint
Est Color: 8.9 SRM
Mash Profile
Mash Name: Single Infusion, Full Body Total Grain Weight: 15.00 lb
Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C
Mash PH: 5.4 PH
Single Infusion, Full Body Step Time Name Description Step Temp
40-60 min (depends on chores) Mash In Add 15.00 qt of water at 76 C / 67 C
5 min Sparge Add 9.50 qt of water at 91 C / 76 C
5 min Sparge Add 9.50 qt of water at 76 C / 76 C
I am fermenting old school style in a cellar hallway that is cool during the day and cold at night. I brewed this about 1 week ago and need to do a diacetyl rest which I am going to do this weekend. Then I am going to transfer to secondary and ferment to 2 * C for four weeks. Then I am bottling and cellaring until May 3rd (NHBD). I will keep you posted as it turns.
- WW