aekdbbop
Well-Known Member
Anyone have a nice bock recipe?
Something close to shiner or amberbock.. something the folks would like to drink..
thanks!
Something close to shiner or amberbock.. something the folks would like to drink..
thanks!
Scheißetopf
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
04-B Dark Lager, Munich Dunkel
Min OG: 1.048 Max OG: 1.056
Min IBU: 18 Max IBU: 28
Min Clr: 14 Max Clr: 28 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.56
Anticipated OG: 1.054 Plato: 13.39
Anticipated SRM: 20.5
Anticipated IBU: 23.1
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 5.56 Gal
Pre-Boil Gravity: 1.049 SG 12.10 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
-----------------------------------------------------------------------------
97.0 10.25 lbs. Munich Malt(light) America 1.033 10
3.0 0.31 lbs. Carafa II (Dehusked) Germany 1.030 400
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Hallertauer Whole 4.00 18.6 60 min.
0.50 oz. Hallertauer Whole 4.00 4.5 20 min.
Yeast
-----
White Labs WLP838 Southern German Lager
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.56
Water Qts: 13.20 - Before Additional Infusions
Water Gal: 3.30 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 180 Time: 10
Total Mash Volume Gal: 4.15 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Thanks! I'm brewing this later today. What temp did you ferment at?
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