BrewBlog: BrewHaus Bock
Specifics
Reference
Style:
Brewer: Bob Manke
Brew Date: March 25, 2012
Yield: 5.25 gallons
Reference
Color (SRM/EBC):
17.8/35.1
Bitterness (Calc): 20.2 IBU (Daniels)
BU/GU: 0.27
Calories: 244 (12 ounces)
ABV: 7.7%
ABW: 6%
Batch No: 044
OG: 1.074
OG (Plato): 17.97° P
Target OG: 1.074
FG: 1.016
FG (Plato): 4.08° P
Target FG: 1.019
Real Extract: 6.59° P
App. Atten.: 77.3%
Real Atten.: 63.3%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
0.50 ounces
Hallertauer Mittelfrueh
4.80% @ 60 minutes
Type: Aroma
Use: Boil
2.4 AAUs
0.75 ounces
Tettnang
4.50% @ 60 minutes
Type: Aroma
Use: Boil
3.4 AAUs
0.50 ounces
Hallertauer Mittelfrueh
4.80% @ 10 minutes
Type: Aroma
Use: Boil
2.4 AAUs
1.75 ounces Total Hop Weight 8.2 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Bavarian Lager
Manufacturer: Wyeast
Product ID: 2206
Type: Lager
Flocculation: Medium
Attenuation: 75%
Temperature Range: 46–58°F
Amount: 3000 ml
Equipment Profile

Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)

Batch Size: 10 gallons Boil Volume: 15 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .8 gallons
Efficiency: 75% Mash Tun Weight: 9 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: 1 gallons Mash Tun Specific Heat: 0.300 Cal/gram per °C
Notes:

15 gallon setup for all grain brewing.  Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 15 gallon brew pot for full size boil of the 12+ gallons of wort.

Mash Profile

Double Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 38.3 Efficiency: 0%
Notes:

Draw some of the mash, rest, and boil. Add back to main mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 35 min. 122°F

Add water at 126° F / 52° C

2 Saccharification Decoction 20 min. 147°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

3 Saccharification Decoction 20 min. 158°F

Decoct 15% of mash, rest for at least 10 minutes, and boil

4 Mash Out Infusion 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Munich, Germany

Calicum: 75.0 ppm
Bicarbonate: 200.0 ppm
Sulfate: 10.0 ppm
Chloride: 2.0 ppm
Sodium: 10.0 ppm
Magnesium: 20.0 ppm
PH: 8.0%
Fermentation
Primary: 28 days @ 50° F
Secondary: 2 days @ 64° F
Tertiary: 0 days @ ° F
Age: 56 days @ 34° F
Tasting Reviews
print logprint default Output to Beer XML
Awards & Competitions
Entry Name: BrewHaus Bock
Competition: 2012 Germanfest Stein Challenge
Date: Jul 28, 2012
Style: Traditional Bock
Place: 3rd (Bronze)
Entry Name: BrewHaus Bock
Competition: 2012 Schooner Homebrew Competition
Date: Sep 16, 2012
Style: Traditional Bock
Place: 1st (Gold)
Entry Name: BrewHaus Bock
Competition: 2012 Land of the Muddy Waters
Date: Nov 10, 2012
Style: Traditional Bock
Place: 1st (Gold)
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