Suthrncomfrt1884
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast Bavarian Lager 2206
- Yeast Starter
- 4L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.080
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 60
- IBU
- 19.8
- Color
- 16.54 srm
- Primary Fermentation (# of Days & Temp)
- 21 @ 52
- Secondary Fermentation (# of Days & Temp)
- 60+ @ 36
- Tasting Notes
- Pure Malty Goodness. Be careful with this one. At 8% ABV, it feels more like 12%.
Note the 90% efficiency. This was due to an incredible crush and the use of so much munich in the mash. My typical efficiency is around 80% these days and I was actually aiming for a normal Bock with this recipe. Turned out a dopplebock on accident and I'm glad it did.
[size=+2]Traditional Bock[/size]
[size=+1]5-B Traditional Bock[/size]
Author: [email protected]
Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 236.47 kcal per 12.0 fl oz
Original Gravity: 1.071 (1.064 - 1.072)
|=====================#==========|
Terminal Gravity: 1.018 (1.013 - 1.019)
|====================#===========|
Color: 17.57 (14.0 - 22.0)
|===============#================|
Alcohol: 6.99% (6.3% - 7.2%)
|====================#===========|
Bitterness: 19.8 (20.0 - 27.0)
|=======#========================|
[size=+1]Ingredients:[/size]
5.0 lb German Light Munich
3.0 lb German Dark Munich
2.5 lb German 2-row Pils
2.5 lb German Vienna
0.25 lb Chocolate Malt
0.25 lb German CaraMunich I
1.0 oz Hallertau Hersbruck (4.6%) - added during boil, boiled 60.0 min
0.25 oz Saaz (6.8%) - added during boil, boiled 10.0 min
1.0 ea WYeast 2206 Bavarian Lager
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
[size=+1]Notes[/size]
122-140-158 mash. 2 gallon sparge. Added 10 qts of 139F water at 3:55pm to bring mash temp to 123.4F protein rest. Allow to sit for 30 minutes. Added 3.5 qts of boiling water at 4:25pm to bring mash temp to 140.2F sach rest. Allow to sit for 30 minutes.Added 6 qts of boiling water at 4:55pm to bring mash temp to 156F rest. Allow to sit for 30 minutes. Added 6.5 qts of boiling water at 5:25pm to bring mash temp to 165F rest. Allow to sit for 8 minutes.Added 2 qts of boiling water at 5:33 to bring mash temp to 168F. Allow to sit for 5 minutes. Vourlauf and drain to keg.Added 1.5 gallons of 169F water to sparge. Allow to sit 10 minutes. Vourlauf and drain into kegs. Collect 6.2 gallons total in keg and begin boil. Boil for 60 minutes adding hops at specified times. Chill to 52F and add 4qt starter of Wyeast Bavarian Lager. Ferment at 52F for 4 weeks or until fermentation has ceased. Perform Diacetyl rest at 72F for 48hours. Cool to 36F and lager for 1-2 months.
[size=-1]Results generated by BeerTools Pro 1.5.5[/size]
[size=+2]Traditional Bock[/size]
[size=+1]5-B Traditional Bock[/size]
Author: [email protected]
Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 236.47 kcal per 12.0 fl oz
Original Gravity: 1.071 (1.064 - 1.072)
|=====================#==========|
Terminal Gravity: 1.018 (1.013 - 1.019)
|====================#===========|
Color: 17.57 (14.0 - 22.0)
|===============#================|
Alcohol: 6.99% (6.3% - 7.2%)
|====================#===========|
Bitterness: 19.8 (20.0 - 27.0)
|=======#========================|
[size=+1]Ingredients:[/size]
5.0 lb German Light Munich
3.0 lb German Dark Munich
2.5 lb German 2-row Pils
2.5 lb German Vienna
0.25 lb Chocolate Malt
0.25 lb German CaraMunich I
1.0 oz Hallertau Hersbruck (4.6%) - added during boil, boiled 60.0 min
0.25 oz Saaz (6.8%) - added during boil, boiled 10.0 min
1.0 ea WYeast 2206 Bavarian Lager
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
[size=+1]Notes[/size]
122-140-158 mash. 2 gallon sparge. Added 10 qts of 139F water at 3:55pm to bring mash temp to 123.4F protein rest. Allow to sit for 30 minutes. Added 3.5 qts of boiling water at 4:25pm to bring mash temp to 140.2F sach rest. Allow to sit for 30 minutes.Added 6 qts of boiling water at 4:55pm to bring mash temp to 156F rest. Allow to sit for 30 minutes. Added 6.5 qts of boiling water at 5:25pm to bring mash temp to 165F rest. Allow to sit for 8 minutes.Added 2 qts of boiling water at 5:33 to bring mash temp to 168F. Allow to sit for 5 minutes. Vourlauf and drain to keg.Added 1.5 gallons of 169F water to sparge. Allow to sit 10 minutes. Vourlauf and drain into kegs. Collect 6.2 gallons total in keg and begin boil. Boil for 60 minutes adding hops at specified times. Chill to 52F and add 4qt starter of Wyeast Bavarian Lager. Ferment at 52F for 4 weeks or until fermentation has ceased. Perform Diacetyl rest at 72F for 48hours. Cool to 36F and lager for 1-2 months.
[size=-1]Results generated by BeerTools Pro 1.5.5[/size]