Crispy Rye Bock #2 
All Grain Recipe
Submitted By: chrispday (Shared)
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| Batch Size: 3.96 gal | Style: Traditional Bock (5B) |
| Boil Size: 5.02 gal | Style Guide: BJCP 2008 |
| Color: 14.2 SRM | Equipment: Pot 19L - BIAB to 15L |
| Bitterness: 30.3 IBUs | Boil Time: 60 min |
| Est OG: 1.069 (16.8° P) | Mash Profile: BIAB, Light Body |
| Est FG: 1.012 SG (3.2° P) | Fermentation: Lager, Single Stage |
| ABV: 7.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 gal |
Sydney - Potts Point |
Water |
1 |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 5.50 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 4.00 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
| 2 lbs 10.12 oz |
Rye Malt (4.7 SRM) |
Grain |
5 |
| 4 lbs 11.92 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
6 |
| 2 lbs 10.18 oz |
Munich Malt (9.0 SRM) |
Grain |
7 |
| 8.44 oz |
Caramunich Malt (56.0 SRM) |
Grain |
8 |
| 1.70 oz |
Carafa II (412.0 SRM) |
Grain |
9 |
| 5.29 oz |
Acid Malt (3.0 SRM) |
Grain |
10 |
| 0.52 oz |
Magnum [14.0%] - Boil 60 min |
Hops |
11 |
| 0.53 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 10 min |
Hops |
12 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
13 |
| 1.0 pkgs |
Bavarian Lager (Wyeast Labs #2206) |
Yeast |
14 |
Notes
Brewers friend 5923DX8
30/4 Mash in first half at 66.3c @ 9:25
64.5c @ 11:10 ph 5.5
24l @ 1.080
Diluted 4l to 1.069
1/5 pitched 3l starter @ 12c
9/5 1.016 @ 18c
14/5 lagering at 0.5c, fined with 1tsp gelatine
29/5 1.015This Recipe Has Not Been Rated
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