Crispy Rye Bock #2

All Grain Recipe

Submitted By: chrispday (Shared)
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Batch Size: 3.96 galStyle: Traditional Bock (5B)
Boil Size: 5.02 galStyle Guide: BJCP 2008
Color: 14.2 SRMEquipment: Pot 19L - BIAB to 15L
Bitterness: 30.3 IBUsBoil 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 1.015

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