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Bock

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Batch size

  • 28.6 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 36.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 22 liter(s)
    Mash size
  • 30.8 liter(s)
    Total mash volume

Steps

Temp Time
52 C 20 min
62 C 30 min
72 C 45 min
78 C 5 min

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Fermentables

16.4 BLG
6.9% ABV
8.3 SRM
Type Name Amount Yield EBC
Grain Monachijski Typ I Weyermann 3.5 kg 39.8% 80 % 16
Grain Weyermann - Vienna Malt 4.4 kg 50% 81 % 8
Grain Carahell Weyermann 0.9 kg 10.2% 77 % 26
Sum 8.8 kg

Hops

21 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau 45 g 60 min 7.1 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Bavarian Lager Lager Liquid 125 ml Wyeast Labs
Starter 1 litr na mieszadle

Notes

  • Woda do zacierania 22L
    Woda do wysładzania 20L

    Przerwa białkowa 52 C przez 20 ' tylko z udziałem słodu Monachijskiego i 11 L wody o temp. 57 C.

    Po dolaniu 11 L wody i ustaleniu temperatury na 62 C przerwa 15' i odbieram 6,5 L zacieru do gotowania.
    Dekokt podnosimy do 72 C i trzymamy przez 15' następnie podnosimy do gotowania i 15' gotujemy.

    Zwracamy dekokt i trzymamy w 72 C przez 40'
    Nov 3, 2017, 2:25 PM

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