Dunkles Bock 3V 1

I brewed another Dunkles Bock (was Traditional Bock in old style guide) and really liked it so I thought I get another one going so I could bottle a fair amount and have it for the fall/winter.

Recipe Info

Recipe: dunkles bock 3v 1
Style: Dunkles Bock 6C BJCP 2015
Date: 05-16-2017

Recipe

Guideline Min

Guideline Max

OG

1.070

1.064

1.072

FG

1.014

1.013

1.019

Color

18.6

14.0

22.0

ABV

7.3

6.3

7.2

IBU

23.0

20.0

27.0

Brewery Info

Efficiency: 75 %
Attenuation: 80 %

Mash Info

Weight: 18.375 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.74 G
Volume: 9.21 G
Temp: 152.0 F

Boil Info

Kettle Gravity: 1.058
Predicted Mash Run-off: 6.09 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

11.000 Lb

60.0 %

Munich Dark (BestMälz)

76.1

12.7

5.500 Lb

30.0 %

Pilsen (BestMälz)

78.3

1.5

1.000 Lb

5.0 %

Crystal, Medium (Simpsons)

76.0

55.0

0.750 Lb

4.0 %

Aromatic Malt (Dingemans)

80.0

19.0

0.125 Lb

1.0 %

Carafa Special II (Weyermann)

65.0

431.5

Hops

Weight

Name

AAU

Time

Use

IBUs

0.75 Oz

Magnum

12.0

60 mins

Boil

23.0

Yeast

Amount

Name

1.000 unit

German Bock Lager White Labs WLP833

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.39

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

96

3

21

141

42

84

Sparge

79

3

21

145

42

30

Final

155

5

36

244

73

114

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 8.000 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments

Gypsum: 1.0 g
Calcium Chloride: 7.0 g
Pickling Lime: 1.0 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 4.000 G
Percent RO / Distlled: 0 %
Water Used: 4.000 G

Sparge Water Adjustments

Gypsum: 0.5 g
Calcium Chloride: 3.6 g

Notes

Mash 152f 60 mins
168f 10 mins
Ferment 50f 3 week
Raise 5f a day to 60
Hold thru 4 weeks
Lager 1 month
Carb to 2.4 volumes

5/23/17 3.5L starter w/ 350g DME of WLP833 Bock Yeast
5/25/17 normal 3V brewday.  gravity was a little low so boiled an extra 15 mins.
5/26/17 thin kreusen.  slow steady bubbling.
5/27/17 1″ kreusen strong steady bubbling
5/28/17 ”
6/1/17 1/4″ kreusen and slow steady bubbling
6/3/17 kreusen starting to drop and bubbling slowing
6/5/17 ~3sec
6/9/17 no bubbling
6/19/17 racked to keg and put in lagering fridge
FG 1.018.  a little high but not bad.  a little booze in the nose but otherwise very clean and very malty.  hop and ferment are promising.  needs lagering!
7/8/17 pulled sample.  nice.  low level booze in the nose.  not great clarity so needs gelatin.  added gelatin that night.
7/9/17 put on 20 psi overnight
7/10/17 moved down to 9psi at 34F targetting 2.4 volumes

Leave a Reply

Your email address will not be published. Required fields are marked *