'Feat of Strength' Helles Bock
This is my highest-gravity lager to date. I brewed 10 gallons on 7/24, it fermented for about a week at 48->54f, then I brought it up to room temp (60's) for a week or so to help it finish out. FG was 1.018 or so. Been lagering ever since; the other half is still lagering, actually. Kegged and burst-carbed this before I left for the bro-rape conference, and pulled my first pint a couple days ago. I LOVE it! There's a ton of malty sweetness and what your tongue perceives as residual sweetness at first, but it's so clean that it's not cloying at all. This one goes in my book of standards. Just make sure you don't skimp on the yeast. I stepped this up twice, for a grand total of, I believe, 3 separate 4 liter starters. It was worth it. Next time I'm just gonna brew a 5-gal batch of a low-gravity lager...might as well.
Code:Feat of Strength A ProMash Recipe Report BJCP Style and Style Guidelines ------------------------------- 05-A Bock, Maibock/Helles Bock Min OG: 1.064 Max OG: 1.072 Min IBU: 23 Max IBU: 35 Min Clr: 6 Max Clr: 11 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (Gal): 10.50 Wort Size (Gal): 10.50 Total Grain (Lbs): 27.00 Anticipated OG: 1.070 Plato: 17.09 Anticipated SRM: 7.0 Anticipated IBU: 27.2 Brewhouse Efficiency: 75 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 10.00 Percent Per Hour Pre-Boil Wort Size: 12.35 Gal Pre-Boil Gravity: 1.060 SG 14.65 Plato Formulas Used ------------- Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used. Final Gravity Calculation Based on Points. Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg % Yield Type used in Gravity Prediction: Fine Grind Dry Basis. Color Formula Used: Morey Hop IBU Formula Used: Tinseth Tinseth Concentration Factor: 1.30 Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 83.3 22.50 lbs. Pilsener Belgium 1.037 2 13.0 3.50 lbs. Munich Malt(light) America 1.033 10 3.7 1.00 lbs. Victory Malt America 1.034 25 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 1.10 oz. Magnum Whole 14.00 24.5 60 min. 1.00 oz. Czech Saaz Whole 3.50 2.8 15 min. Extras Amount Name Type Time -------------------------------------------------------------------------- 2.00 Tsp Irish Moss Fining 15 Min.(boil) 3.50 gm Calcium Chloride Other 60 Min.(mash) 6.00 gm Calcium Carbonate Other 60 Min.(mash) 2.00 gm Baking Soda Other 60 Min.(mash) 12.0 gm Electrolytes Other 60 Min. (Boil) Yeast ----- White Labs WLP833 German Bock Lager Water Profile ------------- Profile: South Rivanna WTP Profile known for: Calcium(Ca): 16.0 ppm Magnesium(Mg): 9.7 ppm Sodium(Na): 5.1 ppm Sulfate(SO4): 18.4 ppm Chloride(Cl): 5.6 ppm biCarbonate(HCO3): 14.9 ppm pH: 6.46 Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 27.00 Water Qts: 33.00 - Before Additional Infusions Water Gal: 8.25 - Before Additional Infusions Qts Water Per Lbs Grain: 1.22 - Before Additional Infusions Saccharification Rest Temp : 155 Time: 60 Mash-out Rest Temp : 158 Time: 10 Sparge Temp : 170 Time: 10 Total Mash Volume Gal: 10.41 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit.
Originally Posted by Lahey
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