Dunkles Bock 
All Grain Recipe
Submitted By: ashore13 (Shared)
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| Brewer: Andrew Shore | |
| Batch Size: 5.00 gal | Style: Dunkles Bock (6C) |
| Boil Size: 8.68 gal | Style Guide: BJCP 2015 |
| Color: 13.6 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 24.9 IBUs | Boil Time: 180 min |
| Est OG: 1.069 (16.8° P) | Mash Profile: Hochkurz Single Decoction, Light Body, Batch Sparge |
| Est FG: 1.017 SG (4.3° P) | Fermentation: Lager, Two Stage |
| ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs |
Munich I (Weyermann) (7.1 SRM) |
Grain |
1 |
| 2.00 oz |
Carafa Special III (Weyermann) (470.0 SRM) |
Grain |
2 |
| 2.00 oz |
Tettnang [3.0%] - First Wort |
Hops |
3 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
4 |
| 1.2 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
5 |
| 0.50 tsp |
Gelatin (Secondary 5 hours) |
Misc |
6 |
Notes
1.8L starter with 6.1 oz DME with Global OR 2 L with 5.7 oz DME with 13.5 g W-34/70.
Add carafa at mashout.
Mash in with 1.3 g epsom salt, and 1.9 g CaCl2.
Boil each decoction for 5 min. Thin pull for last to bring to mash out.
Batch sparge with 0.45 g , epsom salt and 0.7 g CaCl2 per batch.
Start boil with first mash runoff to darken and encourage Maillard reactions.
Target water:
(Ca ppm) 67
(Mg ppm) 10
(Na ppm) 22
(Cl ppm) 71
(SO4 ppm) 48
Ratio 1.48
10/22: made 1.8 L starter with 13.5 g W34/70.
10/24: mash temps of 151.5°F and 162°F. (1) 2.3 gal decoction of medium thickness boiled for 5 min. Boiled first runnings for 30 min before adding wort from sparges (should intensify Maillard reactions). 1.069, 5 gal. Cooled to 72°F. Placed in fridge to cool. Pitched after it cooled to 68°F.
10/25: temp was about 62°F in am. Showed noticeable activity. Down to 52°F by evening.
10/28: still chugging along at about 51°F.
10/31: 1.030. Moved to ambient (66°F).
11/3: increased SP to 68°F.
11/5: 1.018. Still showing some activity. Would like it to drop 2-3 more points. Tastes good regardless.
11/7: 1.017. Placed in fridge to cold crash. Will keg in 2 days.
11/9: kegged with campden tablet, gelatin, and clear beer draft. Burst carbing @ 30 psi.
11/11: damn this tastes good. Big bread crust, toasty, and Maillard flavors. Hint of chocolate.This Recipe Has Not Been Rated
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