Crispy Rye Bock 
All Grain Recipe
Submitted By: chrispday (Shared)
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| Batch Size: 3.96 gal | Style: Traditional Bock (5B) |
| Boil Size: 4.23 gal | Style Guide: BJCP 2008 |
| Color: 15.4 SRM | Equipment: Pot 19L - BIAB to 15L |
| Bitterness: 27.0 IBUs | Boil Time: 60 min |
| Est OG: 1.068 (16.7° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.018 SG (4.5° P) | Fermentation: Lager, Single Stage |
| ABV: 6.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3 lbs 14.85 oz |
Vienna Malt (3.5 SRM) |
Grain |
1 |
| 3 lbs 14.85 oz |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 2 lbs 7.28 oz |
Rye Malt (4.7 SRM) |
Grain |
3 |
| 6.28 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
4 |
| 2.60 oz |
Carafa II (412.0 SRM) |
Grain |
5 |
| 0.67 oz |
Magnum [11.7%] - Boil 60 min |
Hops |
6 |
| 1.4 pkgs |
SafLager German Lager (DCL/Fermentis #S-189) |
Yeast |
7 |
Notes
Ingredients $47.05 Craftbrewer
4/7/15 - brewed
5/7/15 - pitched @ 12c, 1.071 OG added 500ml to get to 1.068 SG, aiming to get down to 8c
11/7 - 1.034 @ 15c
16/7 - 1.022 @ 18c
21/7 - 1.020 @ 18c
26/7 - bottled, 2.5 vols 87g sugar
3/8 - first taste. About 50% carb. Tastes really goodThis Recipe Has Not Been Rated
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