Segue a receita do cervejeiro Eduardo Manetta, com sua Bock 68, 2a. colocada na categoria "Traditional Bock", no concurso nacional das Acervas 2009, realizado no RJ.
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Recipe: 18-Bock 68
Brewer: Manetta
Asst Brewer:
Style: Traditional Bock
TYPE: All Grain
Recipe Specifications
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Batch Size: 25,00 L
Boil Size: 32,00 L
Estimated OG: 1,068 SG
Estimated Color: 16,1 SRM
Estimated IBU: 26,9 IBU
Brewhouse Efficiency: 70,00 %
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
2,60 kg Vienna Malt (3,5 SRM) Grain 32,50 %
2,00 kg Munich Malt (9,0 SRM) Grain 25,00 %
2,00 kg Pilsner (2 Row) Ger (2,0 SRM) Grain 25,00 %
0,60 kg Melanoiden Malt (20,0 SRM) Grain 7,50 %
0,40 kg Caraaroma (130,0 SRM) Grain 5,00 %
0,40 kg Wheat Malt, Ger (2,0 SRM) Grain 5,00 %
20,00 gm Magnum [14,00 %] (70 min) Hops 25,8 IBU
28,00 gm Tradition [5,30 %] (2 min) Hops 1,1 IBU
1,00 tbsp PH 5.2 Stabilizer (Mash 60,0 min) Misc
1,00 items Whirlfloc Tablet (Boil 15,0 min) Misc
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager
Mash Schedule: My Mash
Total Grain Weight: 8,00 kg
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My Mash
Step Time Name Description Step Temp
15 min Proteina Add 10,00 L of water at 61,1 C 52,0 C
70 min Conversão Add 16,00 L of water at 73,1 C 66,0 C
15 min Mash-out (c/ circulHeat to 78,0 C over 2 min 78,0 C
Notes:
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Conversão a 66graus para melhorar fermentabilidade
Boil for 90 minutes to volatilize (vaporize) the sulfitic compounds and precipitate a proper protein break
Hops for this variety are of noble type, typically from the Hallertau region of Germany, and are employed only to create balance in the beer.
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