Traditional Bock
BJCP 2008 – 05B
Batch #:
2008-26
Brew Date:
September 14, 2008
Cost:
30.00
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent
67.3% Real
67.3% Real
Color:
15.3SRM
IBU:
24.9
BU/GU:
0.42
ABV:
6.7%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 4.00 pounds | Belgian Plisen Malt | 29.1% |
| 8.25 pounds | German Light Munich Malt | 60% |
| 0.25 pounds | German Melanoidin Malt | 1.8% |
| 0.50 pounds | German CaraMunich Malt II | 3.6% |
| 0.50 pounds | Crystal Malt 120L | 3.6% |
| 0.25 pounds | German CaraAroma | 1.8% |
| 13.75 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.50 ounces | Magnum | 60 minutes | Boil | Pellets | 13.6% | |
| 0.50 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Oktoberfest/Marzen | White Labs | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
60°F
Ideal Tun Temp:
60°F
Ideal Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 60 minutes | 155° F | |
| 2 | Sparge | 30 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 50° F
Secondary:
2 days @ 60° F
General Info
Higher gravity, cross between a bock and Oktoberfest. If entered into a contest, enter into the Traditional Bock category.
Procedure
- Single infusion mash at 155° for 60 minutes.
- Sparge with 170° water.
- 90 minute boil.
- Cool wort to at least 55°.
- Ferment at 50° for 5 days.
- Perform diacetyl rest at 60° for 2 days.
- Lager for at least 28 days.
