Evan!
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- WYeast 2124 Bohemian Lager
- Yeast Starter
- 2000mL
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.070
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 60
- IBU
- 23.6
- Color
- 23.3
- Primary Fermentation (# of Days & Temp)
- 14 days @ 57
- Secondary Fermentation (# of Days & Temp)
- 98 days @ 37f
This is really an awesome beer. One of my very best. I bottled it a couple days ago; it tasted like chocolate. Liquid chocolate. Just about the maltiest beer I've ever brewed. If you like malt, check this guy out. One note about the discrepancy between the listed and anticipated OG's: I dumped the grain from this one onto an existing sparged bed from another batch, so I extracted some extra sugars from that batch. It was originally supposed to be a dunkel, but the high OG pushed it to a bock. Enjoy!
München Sommerbock
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
05-B Bock, Traditional Bock
Min OG: 1.064 Max OG: 1.072
Min IBU: 20 Max IBU: 27
Min Clr: 14 Max Clr: 22 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.81
Anticipated OG: 1.057 Plato: 13.96
Anticipated SRM: 23.3
Anticipated IBU: 23.6
Brewhouse Efficiency: 72 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.048 SG 11.95 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
-----------------------------------------------------------------------------
34.0 3.00 lbs. Munich Malt Germany 1.037 8
22.7 2.00 lbs. Generic LME - Munich North America 1.036 8
22.7 2.00 lbs. Generic DME - Dark Generic 1.044 20
11.3 1.00 lbs. Aromatic Malt Belgium 1.036 25
5.7 0.50 lbs. Special B Malt Belgian 1.030 120
2.1 0.19 lbs. Chocolate Malt America 1.029 350
1.4 0.13 lbs. Coffee Malt America 1.030 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Northern Brewer Whole 6.50 17.8 60 min.
0.25 oz. Spalter Select Whole 5.00 3.5 30 min.
0.25 oz. Spalter Select Whole 5.00 2.3 15 min.
Yeast
-----
WYeast 2124 Bohemian Lager
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 4.81
Water Qts: 6.25 - Before Additional Infusions
Water Gal: 1.56 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 1.95 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
München Sommerbock
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
05-B Bock, Traditional Bock
Min OG: 1.064 Max OG: 1.072
Min IBU: 20 Max IBU: 27
Min Clr: 14 Max Clr: 22 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.81
Anticipated OG: 1.057 Plato: 13.96
Anticipated SRM: 23.3
Anticipated IBU: 23.6
Brewhouse Efficiency: 72 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.048 SG 11.95 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
-----------------------------------------------------------------------------
34.0 3.00 lbs. Munich Malt Germany 1.037 8
22.7 2.00 lbs. Generic LME - Munich North America 1.036 8
22.7 2.00 lbs. Generic DME - Dark Generic 1.044 20
11.3 1.00 lbs. Aromatic Malt Belgium 1.036 25
5.7 0.50 lbs. Special B Malt Belgian 1.030 120
2.1 0.19 lbs. Chocolate Malt America 1.029 350
1.4 0.13 lbs. Coffee Malt America 1.030 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Northern Brewer Whole 6.50 17.8 60 min.
0.25 oz. Spalter Select Whole 5.00 3.5 30 min.
0.25 oz. Spalter Select Whole 5.00 2.3 15 min.
Yeast
-----
WYeast 2124 Bohemian Lager
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 4.81
Water Qts: 6.25 - Before Additional Infusions
Water Gal: 1.56 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 1.95 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
