I brewed another Dunkles Bock (was Traditional Bock in old style guide) and really liked it so I thought I get another one going so I could bottle a fair amount and have it for the fall/winter.
Recipe Info
Recipe: dunkles bock 3v 1
Style: Dunkles Bock 6C BJCP 2015
Date: 05-16-2017
|
Recipe |
Guideline Min |
Guideline Max |
|
|
OG |
1.070 |
1.064 |
1.072 |
|
FG |
1.014 |
1.013 |
1.019 |
|
Color |
18.6 |
14.0 |
22.0 |
|
ABV |
7.3 |
6.3 |
7.2 |
|
IBU |
23.0 |
20.0 |
27.0 |
Brewery Info
Efficiency: 75 %
Attenuation: 80 %
Mash Info
Weight: 18.375 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.74 G
Volume: 9.21 G
Temp: 152.0 F
Boil Info
Kettle Gravity: 1.058
Predicted Mash Run-off: 6.09 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
11.000 Lb |
60.0 % |
Munich Dark (BestMälz) |
76.1 |
12.7 |
|
5.500 Lb |
30.0 % |
Pilsen (BestMälz) |
78.3 |
1.5 |
|
1.000 Lb |
5.0 % |
Crystal, Medium (Simpsons) |
76.0 |
55.0 |
|
0.750 Lb |
4.0 % |
Aromatic Malt (Dingemans) |
80.0 |
19.0 |
|
0.125 Lb |
1.0 % |
Carafa Special II (Weyermann) |
65.0 |
431.5 |
Hops
|
Weight |
Name |
AAU |
Time |
Use |
IBUs |
|
0.75 Oz |
Magnum |
12.0 |
60 mins |
Boil |
23.0 |
Yeast
|
Amount |
Name |
|
1.000 unit |
German Bock Lager White Labs WLP833 |
Misc
|
Amount |
Name |
Time |
Use |
|
1.000 tablet |
Whirlfloc Tablet |
15 mins |
Boil |
|
0.500 tsp |
Yeast Nutrient (Wyeast) |
10 mins |
Boil |
Water
Predicted Mash Ph: 5.39
|
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
|
Water |
7 |
3 |
21 |
30 |
24 |
30 |
|
Mash |
96 |
3 |
21 |
141 |
42 |
84 |
|
Sparge |
79 |
3 |
21 |
145 |
42 |
30 |
|
Final |
155 |
5 |
36 |
244 |
73 |
114 |
|
Target |
75 |
0 |
0 |
0 |
0 |
0 |
Mash Water
Total Water Treated: 8.000 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G
Mash Water Adjustments
Gypsum: 1.0 g
Calcium Chloride: 7.0 g
Pickling Lime: 1.0 g
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 4.000 G
Percent RO / Distlled: 0 %
Water Used: 4.000 G
Sparge Water Adjustments
Gypsum: 0.5 g
Calcium Chloride: 3.6 g
Notes
Mash 152f 60 mins
168f 10 mins
Ferment 50f 3 week
Raise 5f a day to 60
Hold thru 4 weeks
Lager 1 month
Carb to 2.4 volumes
5/23/17 3.5L starter w/ 350g DME of WLP833 Bock Yeast
5/25/17 normal 3V brewday. gravity was a little low so boiled an extra 15 mins.
5/26/17 thin kreusen. slow steady bubbling.
5/27/17 1″ kreusen strong steady bubbling
5/28/17 ”
6/1/17 1/4″ kreusen and slow steady bubbling
6/3/17 kreusen starting to drop and bubbling slowing
6/5/17 ~3sec
6/9/17 no bubbling
6/19/17 racked to keg and put in lagering fridge
FG 1.018. a little high but not bad. a little booze in the nose but otherwise very clean and very malty. hop and ferment are promising. needs lagering!
7/8/17 pulled sample. nice. low level booze in the nose. not great clarity so needs gelatin. added gelatin that night.
7/9/17 put on 20 psi overnight
7/10/17 moved down to 9psi at 34F targetting 2.4 volumes
this beer turned out really well and did super well in competition. the little bit of booze faded after about a month in cold storage. this is a common thread with WLP833 with me. almost always booze and a bit of a green edge but it cleans up really nicely with 4-6 weeks of lagering and then a few more weeks after bottling in the fridge.