Helles Bock
6.6% / 16.6 °P
Recipe by
Durul Güven
All Grain
Jet 30
74.39% efficiency
Batch Volume: 26 L
Boil Time: 60 min
Mash Water: 28.03 L
Sparge Water: 8.44 L
Total Water: 36.47 L
Boil Volume: 31.73 L
Pre-Boil Gravity: 1.060
Vitals
Original Gravity: 1.068
Final Gravity (Adv): 1.018
IBU (Tinseth): 29
BU/GU: 0.43
Color: 7.7 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 63 °C — 30 min
Decoction — 100 °C — 30 min
Temperature — 70 °C — 30 min
Decoction — 100 °C — 30 min
Temperature — 75 °C — 10 min
Malts (7.51 kg)
4.08 kg (51.8%) — Weyermann Pilsner — Grain — 1.7 SRM
1.77 kg (22.5%) — Weyermann Vienna Malt — Grain — 3 SRM
1.47 kg (18.7%) — Weyermann Munich II — Grain — 11.5 SRM
190 g (2.4%) — Weyermann Caramunich I — Grain — 51 SRM
Other (370 g)
370 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (62 g)
8 g (11 IBU) — Hallertau Taurus 14.8% — First Wort
6 g (13 IBU) — Polaris 23% — First Wort
24 g (5 IBU) — Callista 5% — Boil — 15 min
24 g — Callista 5% — Boil — 0 min
Miscs
2.184 g — Baking Soda (NaHCO3) — Mash
2.184 g — Canning Salt (NaCl) — Mash
3.016 g — Epsom Salt (MgSO4) — Mash
Yeast
1 pkg — Wyeast Labs 2308 Munich Lager 74%
Fermentation
Primary — 11 °C — 17 days
Primary — 21 °C — 2 days
Primary — 0 °C — 2 days
Secondary — 0 °C — 42 days
Carbonation: 2.8 CO2-vol
Water Profile
Ca2+
68Mg2+
15Na+
48Cl-
35SO42-
31HCO3-
50
