Traditional Bock
BJCP 2008 – 05B
Batch #:
2009-09
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
March 29, 2009
Tap Date:
August 1, 2009
Statistics
OG:
1.070 17.1° P
FG:
1.020 5.1° P
Real Extract:
7.3° P
Attenuation:
70.2% Apparent – 57.3% Real
Color:
14.6SRM
IBU:
27.2
BU/GU:
0.39
ABV:
6.8%
ABW:
5.2%
Calories:
234 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.50 pounds | Belgian Plisen Malt | 30.9% |
| 8.00 pounds | German Light Munich Malt | 29.1% |
| 8.00 pounds | German Vienna Malt | 29.1% |
| 1.00 pounds | German CaraMunich Malt II | 3.6% |
| 1.00 pounds | Crystal Malt 120L | 3.6% |
| 0.50 pounds | German Melanoidin Malt | 1.8% |
| 0.50 pounds | Crystal Malt 150L | 1.8% |
| 27.50 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Magnum | 60 minutes | Boil | Pellets | 14.4% | |
| 1.00 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Octoberfest/Marzen Lager | White Labs | WLP820 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Decoction
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Protein Rest | Infusion | 35 minutes | 122° F |
| 2 | Saccharification | Decoction | 45 minutes | 155° F |
| 3 | Mash Out | Infusion | 10 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 50° F
Secondary:
2 days @ 60° F
Procedure
- Single decoction to achieve a sacharification rest of 155° for 60 minutes.
- Sparge with 170° water.
- 90 minute boil.
- Cool wort to at least 55°.
- Ferment at 50-55° for 5 days.
- Perform diacetyl rest at 60° for 2 days.
- Lager for at least 28 days.
