2015 Påske Bock

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