Bock Bier - Jan 2012
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Ingredients:HOPS:
Hallertau Tradition 1.75 oz Pellet Hops Magnum .25 oz Pellet Hops Wyeast: #2124 Bohemian Lager Yeast GRAINS: 6 lbs – German Pilsner 3 lbs – Munich 3 lbs – Dark Munich 1 lb – Special B 1 Pound 1 lb – Cara-Munich 1 lb – Carafa 1 |
All Grain
Yeast: Wyeast Bohemian Lager #2124 Yeast Starter: No Batch Size: 5 Gal Boil Time: 90 Minutes Original Gravity: 1.070 Final Gravity: 1.022 ABV: 6.1% IBU: 34.38 Color (SRM): 48.72 Efficiency: 82.3% Primary Fermentation: 13 days at 60 degrees Secondary Fermentation: 17 days at approx. 40 degrees Bottle Condition: 6 weeks at approx. 40 degrees. |
Planned Efficiency
100% 1.085
75% 1.063
Initial Mash:
4.75 Gallons
1Hour
150 degrees
(169 degree water used and I hit 152 degrees; never dropped below 148)
10 min Batch Sparge
3.25 Gallons
170 degrees
Pre-Boil Gravity 1.045
6.5 Gallons
90 min Boil
Hop Schedule:
.5 oz Hallertau Hops before boil started
.75 oz Hallertau Hops w/ 60 min remaining and
.25 Magnum Hops w/ 60 min remaining
.5 oz Hallertau Hops w/ 10 min remaining
Ended up with just under 5 Gallons after Boil
100% 1.085
75% 1.063
Initial Mash:
4.75 Gallons
1Hour
150 degrees
(169 degree water used and I hit 152 degrees; never dropped below 148)
10 min Batch Sparge
3.25 Gallons
170 degrees
Pre-Boil Gravity 1.045
6.5 Gallons
90 min Boil
Hop Schedule:
.5 oz Hallertau Hops before boil started
.75 oz Hallertau Hops w/ 60 min remaining and
.25 Magnum Hops w/ 60 min remaining
.5 oz Hallertau Hops w/ 10 min remaining
Ended up with just under 5 Gallons after Boil