Recipe: BockBock Bock
Style: 5B. Traditional BockDescription:
A dark, creamy, rich and malty bock - which has nothing to do with chickens.
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Target Volume [ltr (gal)]: 23.00 (6.08)Alcohol By Volume: 7.24%
Estimated Original Gravity [SG]: 1.072
Estimated Final Gravity [SG]: 1.018
Estimated Attenuation: 75.00%
Estimated Mash Efficiency: 75.00%
Bitterness [IBU]: 20.00
Color [SRM(EBC)]: 11.32 (22.30)
BU:GU ratio: 0.278
Balance: 0.577
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
3059.17 (6.74) Ale Malt (Barrett Burston) 1.030 42.17%
731.75 (1.61) Amber Malt 1.007 10.09%
2966.57 (6.54) Munich Malt 1.030 40.89%
497.12 (1.10) Wheat Malt (Barrett Burston) 1.005 6.85%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
54.00 (1.90) Tettnang 4.50% 20.00 100.00% 60.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Bavarian Lager - Wyeast 2206 75.00% 8.00 (46.40) 14.00 (57.20)
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