suorama
Active Member
- Joined
- 15/10/07
- Messages
- 36
- Reaction score
- 9
Brewer's Notes
All grains come from Viking Malt exept chocolate it came from Munton & Fison PLC.
Vienna, Cara Pale, Munich and Melanoiden + Chocolate.
Mashing:
20 min 50C
60 min 66C
40 min 72C
10 min 76C
26g Perle goes with First Wort Hopping.
That is my experimental how hopping a bit more influence bock profile. Wort was really mellow. Soft and nice.
Vienna, Cara Pale, Munich and Melanoiden + Chocolate.
Mashing:
20 min 50C
60 min 66C
40 min 72C
10 min 76C
26g Perle goes with First Wort Hopping.
That is my experimental how hopping a bit more influence bock profile. Wort was really mellow. Soft and nice.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
![]() | 6.3 kg | Powells Vienna (Powells Malts) |
![]() | 0.5 kg | Powells Caramalt (Powells Malt) |
![]() | 0.15 kg | Powells Munich (Powels Malts) |
![]() | 0.1 kg | Powells Melanoidin (Powells Malts) |
![]() | 0.03 kg | TF Chocolate Malt |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
![]() | 30 g | Hallertauer Hersbrucker (Pellet, 4.0AA%, 1mins) | ||
![]() | 26 g | Pearle (Pellet, 8.0AA%, 90mins) | ||
![]() | 18 g | Hallertauer Hersbrucker (Pellet, 4.0AA%, 15mins) |
Yeast
![]() | 3000 ml | Wyeast Labs 2206 - Bavarian Lager |
25L Batch Size
Brew Details
- Original Gravity 1.07 (calc)
- Final Gravity 1.017 (calc)
- Bitterness 23.5 IBU
- Efficiency 80%
- Alcohol 6.91%
- Colour 14 EBC
- Batch Size 25L
Fermentation
- Primary 7 days
- Secondary 21 days
- Conditioning 5 days