Brew Day: BockBock Bock-August 28, 2009

Brewday: BockBock Bock - August 28, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.72	Losses [ltr (gal)]:	3.72
Original Gravity[SG]:	1.071	Colour [SRM(EBC)]:	10.81(21.29)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	0.00

Preboil Values:

Mash water volume [ltr (gal)]:	24.92 (6.58)	Mash tun volume [ltr (gal)]:	32.59 (8.61)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	29.00 (7.66)	@ mash out temp.	29.69 (7.84)	Preboil gravity [SG]:	1.062

Postboil Values:

Evapouration [ltr (gal)]:	4.00 (1.06)	Evapouration Rate [ltr (gal)/hr]:	4.00 (1.06)	Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	26.72 (7.06)	@ boiling temp.	27.84 (7.35)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.071	mash items only	1.071

Style: 5B. Traditional Bock

Description:

A dark, creamy, rich and malty bock - which has nothing to do with chickens.

Estimated Original Gravity[SG]: 1.071	Estimated Final Gravity[SG]: 1.018	Alcohol By Volume[%]: 7.14
Bitterness [IBU]: 0.00	Colour [SRM(EBC)]: 10.81 (21.29)
Balance: 0.000	BU:GU ratio: 0.000

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Barrett Burston)	1.032	45.07%	3791.48 (8.36)	45.65%
Caramunich Type 1 Malt (Weyermann)	1.002	2.82%	260.33 (0.57)	3.13%
Munich Malt	1.032	45.07%	3676.71 (8.11)	44.27%
Wheat Malt (Barrett Burston)	1.005	7.04%	577.61 (1.27)	6.95%

Estimated required yeast cells (billion):

612.38

Dried yeast (gm):	32.57

No of liquid yeast(Wyeast/Whitelabs) packs:	6.51	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	868.62	(Assumes 25% trub and 94% viability)
One day settling	434.31	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	226.81	(Assumes 25% trub and 80% viability)

Note yeast viability reduces greatly over time as demonstrated in the table below.

Age	Viability	Age	Viability
1 week	80%	2 weeks	70%
3 weeks	60%	4 weeks	50%
5 weeks	40%	6 weeks	25%
7 weeks	15%	8 weeks or older	less than 10%

Viability deterioration varies greatly between different yeast strains. You should consider doing a yeast starter for any yeast older than 2 weeks to ensure yeast viability prior to pitching.

Liquor to grist ratio [ltr/kg]:

Saccrification rest - 3.00 to 4.00 [ltr/kg] is recommended.

A lower liquor to grist ratio will produce a less fermentable wort (with more complex sugars) while a higher liquor to grist ratio can result in a more fermentable wort.

Both extremes will require a longer rest time ( up to 90 minutes )

Protein rest - less then 2.50 [ltr/kg] is recommended.

Mash Schedule

Name	Method	Step temp [C (F)]	Step time [minutes]	Addition amount [ltr (gal)]	Addition temp [C (F)]	Liquor/grist ratio [ltr/kg]
Saccrification	Direct	67.00 (152.60)	60	0.00 (0.00)	0.00 (32.00)	3.20

Mash Details

Mash water required [ltr (gal)]:	24.92 (6.58)	Mash tun volume required [ltr (gal)]:	32.59 (8.61)
Grain Weight [gms (lbs)]:	8306.12 (18.31)	Mash gravity @ 100% conversion [SG]:	1.088

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	78.53 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	2.10	14.50	84.40	93.62
2	14.50	14.50	39.11	43.39
Combined	16.60	29.00	61.76	68.50

Assumed constants:

The following are assumed in calculations below and will eventually be able to be set.

Absorption [l/kg]:	1.3	Grain displacement [l/kg]:	0.67