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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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