Recipe Details
Batch Size
Boil Time
IBU
SRM
Est. OG
Est. FG
ABV
25 L
75 min
21.0 IBUs
34.5 EBC
1.075
1.017
7.7 %
Actuals
1.062
1.01
6.9 %
Style Details
Name
Cat.
OG Range
FG Range
IBU
SRM
Carb
ABV
Traditionel bock
3 B
1.066 - 1.074
1.018 - 1.024
20 - 30
29.9 - 60.1
2.2 - 2.7
6.3 - 7.5 %
Fermentables
Name
Amount
%
Pale Ale Malt, Fuglsang, EBC: 6,5 - 8,5,
3 kg
38.81
Pale Malt, Maris Otter
2 kg
25.87
Pilsner Malt
1.94 kg
25.1
CARA MUNICH 2 (Cara Crystal)
570 g
7.37
CARA AROMA
160 g
2.07
Chocolate Malt
60 g
0.78
Hops
Name
Amount
Time
Use
Form
Alpha %
Perle (Hallertau)
28 g
60 min
Boil
Pellet
7
Saaz
12 g
15 min
Boil
Pellet
3.8
Tettnang
10 g
15 min
Boil
Pellet
4.5
Saaz
11 g
5 min
Boil
Pellet
3.8
Yeast
Name
Lab
Attenuation
Temperature
Belgian Ale Yeast (M27)
Mangrove Jack's
73%
21.11°C - 32.22°C
xx Bavarian Wheat Yeast (M20)
Mangrove Jack's
70%
15°C - 30°C
Mash
Step
Temperature
Time
Mash In
65.56°C
75 min
Fermentation
Step
Time
Temperature
Primary
4 days
19.44°C
Secondary
10 days
19.44°C
Aging
30 days
18.33°C
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