Evan!
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP833 German Bock
- Yeast Starter
- (3) 4-liter Starters, stepped up
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.070
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 90
- IBU
- 27.2
- Color
- 7.0
- Primary Fermentation (# of Days & Temp)
- 7 Days at 48->53f
- Secondary Fermentation (# of Days & Temp)
- 7 Days at 68f
- Additional Fermentation
- ~2 months @ 42f
- Tasting Notes
- Tons of malty sweetness & melanoidins, warming, toasty, very clean.
This is my highest-gravity lager to date. I brewed 10 gallons on 7/24, it fermented for about a week at 48->54f, then I brought it up to room temp (60's) for a week or so to help it finish out. FG was 1.018 or so. Been lagering ever since; the other half is still lagering, actually. Kegged and carbed this before I left for the bro-rape conference, and pulled my first pint a couple days ago. I LOVE it! There's a ton of malty sweetness and what your tongue perceives as residual sweetness at first, but it's so clean that it's not cloying at all. This one goes in my book of standards. Just make sure you don't skimp on the yeast. I stepped this up twice, for a grand total of, I believe, 3 separate 4 liter starters. It was worth it. Next time I'm just gonna brew a 5-gal batch of a low-gravity lager...might as well.
Code:
Feat of Strength
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
05-A Bock, Maibock/Helles Bock
Min OG: 1.064 Max OG: 1.072
Min IBU: 23 Max IBU: 35
Min Clr: 6 Max Clr: 11 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 10.50 Wort Size (Gal): 10.50
Total Grain (Lbs): 27.00
Anticipated OG: 1.070 Plato: 17.09
Anticipated SRM: 7.0
Anticipated IBU: 27.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 12.35 Gal
Pre-Boil Gravity: 1.060 SG 14.65 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.3 22.50 lbs. Pilsener Belgium 1.037 2
13.0 3.50 lbs. Munich Malt(light) America 1.033 10
3.7 1.00 lbs. Victory Malt America 1.034 25
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.10 oz. Magnum Whole 14.00 24.5 60 min.
1.00 oz. Czech Saaz Whole 3.50 2.8 15 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
2.00 Tsp Irish Moss Fining 15 Min.(boil)
3.50 gm Calcium Chloride Other 60 Min.(mash)
6.00 gm Calcium Carbonate Other 60 Min.(mash)
2.00 gm Baking Soda Other 60 Min.(mash)
12.0 gm Electrolytes Other 60 Min. (Boil)
Yeast
-----
White Labs WLP833 German Bock Lager
Water Profile
-------------
Profile: South Rivanna WTP
Profile known for:
Calcium(Ca): 16.0 ppm
Magnesium(Mg): 9.7 ppm
Sodium(Na): 5.1 ppm
Sulfate(SO4): 18.4 ppm
Chloride(Cl): 5.6 ppm
biCarbonate(HCO3): 14.9 ppm
pH: 6.46
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 27.00
Water Qts: 33.00 - Before Additional Infusions
Water Gal: 8.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.22 - Before Additional Infusions
Saccharification Rest Temp : 155 Time: 60
Mash-out Rest Temp : 158 Time: 10
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 10.41 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.