BrewBlog: Uncle Buddys Bock 2015
Specifics
Reference
Style:
Brewer: Bob Manke
Brew Date: March 22, 2015
Yield: 5.25 gallons
Reference
Color (SRM/EBC):
14.4/28.4
Bitterness (Calc): 20.1 IBU (Daniels)
BU/GU: 0.31
Calories: 213 (12 ounces)
Conditioning: Keg
ABV: 6.1%
ABW: 4.8%
Batch No: 105
OG: 1.064
OG (Plato): 15.67° P
Target OG: 1.069
FG: 1.018
FG (Plato): 4.58° P
Target FG: 1.014
Real Extract: 6.58° P
App. Atten.: 70.8%
Real Atten.: 58%
Status: On Tap
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
1.75 ounces
Hallertauer Mittelfrueh
4.3000000% Pellets @ 30 minutes
Type: Aroma
Use: Boil
7.5 AAUs
0.40 ounces
Tettnang
3.9% Pellets @ 60 minutes
Type: Bittering
Use: Boil
1.6 AAUs
0.60 ounces 3.9% Pellets @ 60 minutes
Type: Bittering and Aroma
Use: First Wort
2.3 AAUs
2.75 ounces Total Hop Weight 11.4 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
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Double Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
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%
Special Procedures

Used a modified Hochkurz Decoction Mash for this batch.  Infusion to 144F for 20 Min, Thick decoction to get to 158F for 60 Min and Final thin decoction to get to mash out of 168F

Fermentation
Primary: 21 days @ 50° F
Secondary: 2 days @ 62° F
Tertiary: 0 days @ ° F
Lager: 60 days @ 34° F
Age: 45 days @ 34° F
Tasting Reviews
print logprint default Output to Beer XML
Awards & Competitions
Entry Name: Uncle Buddys Bock 2015
Competition: 2016 Babble BrewOff
Date: Mar 5, 2016
Style: Traditional Bock
Place: Best In Show
Entry Name: Uncle Buddys Bock 2015
Competition: 2016 Wisconsin State Fair
Date: May 17, 2016
Style: Traditional Bock
Place: 2nd (Silver)
Entry Name: Uncle Buddys Bock 2015
Competition: 2016 BOSS Charlie Orr Memorial Chicago Cup
Date: Mar 27, 2016
Style: Traditional Bock
Place: 1st (Gold)
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Bob's Brew Status
West Coast Imperial B...Bottled
Bohemian Dunkel 2016On Tap
Old Ale Jack Daniels ...On Tap
Uncle Buddys Bock 201...On Tap