Code: Select all
Recipe: Dax's Helles Bock I (50l)
Style: 5A-Bock-Maibock/Helles Bock
Recipe Overview
Wort Volume Before Boil: 52.00 l
Wort Volume After Boil: 50.00 l
Volume Transferred: 48.00 l
Water Added: 0.00 l
Volume At Pitching: 48.00 l
Final Batch Volume: 46.00 l
Expected Pre-Boil Gravity: 1.060 SG
Expected OG: 1.071 SG
Expected FG: 1.013 SG
Expected ABV: 7.7 %
Expected ABW: 6.0 %
Expected IBU (using Tinseth): 33.7
Expected Color: 7.1 SRM
Apparent Attenuation: 80.3 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 14 degC
Fermentables
German Pale Ale Malt 11.00 kg (72.7 %) In Mash/Steeped
German Munich Malt 2.330 kg (15.4 %) In Mash/Steeped
German CaraMunich II 0.500 kg (3.3 %) In Mash/Steeped
Sugar - Honey 1.300 kg (8.6 %) End Of Boil
Hops
German Hallertauer Magnum (11.0 % alpha) 44 g Loose Pellet Hops used All Of Boil
German Perle (8.0 % alpha) 40 g Loose Pellet Hops used 30 Min From End
UK Golding (5.5 % alpha) 40 g Loose Pellet Hops used At turn off
Other Ingredients
Yeast: Live Brewery Yeast - SafLager S-23
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F)
Step: Rest at 68 degC for 60 mins
Recipe Notes
