Castle Malting: Beer recipe Dunkel Bock
Dunkel Bock Beer recipe
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ABV 6.2% Color 60 EBC Bitterness 25 IBU
Description
Typical Dunkel Bock with Vienna and Munich malts to give a good and rich malty character and a small addition of roasted malt for color adjustment. Long boil to enhance the Maillard notes and addition of only one noble hop to promote a moderate bitterness to balance the full body of this beer.
Service:
Temperature: 4-6°C
BREWER`S TIPS
Mashing: Do the first amylolytic rest around 66-68°C to promote a full-body beer as part of this style.
Keep the carbonation low to medium as part of the style.


This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

For further information & service please contact: info@castlemalting.com

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RECIPE FOR 100L
MALT

Château Pilsen 2RS 28% / 6.2 kg
Château Vienna 30% / 6.6 kg
Château Munich 38% / 8.4 kg
Château Black 4% / 0.9 kg
HOPS

Hallertau Tradition (5.5% aa) 200 g
YEAST

SafLager W-34/70 100 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.7 L/kg
Mash-in at 66°C
Rest for 60min at 66°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out

Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 90min.
Hop addition 1: After 30min add 130g of H. Tradition (22.5 IBU)
Hop Addition 2: After 80min add 70g H. Tradition (2.5 IBU)
Whirlpool to remove the trub
Total evap 9.0% Batch size 100L OG 14.0oP Efficiency 85%
Step 3: Fermentation and Maturation Cool down the wort to 12°C and pitch the yeast. Ferment at 12°C for 2 days then rise to 15°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 10 days.
Attenuation 80% FG 2.95oP
Step 4: Cold Aging and Packaging
Cold age the beer at 0°C for 5 days, remove the residual yeast, and carbonate until 2.4 volumes of CO2. The beer is ready to package and drink. Enjoy!

*For refermentation in the bottle, add brewing sugar and SafAle F-2.
La Malterie du Château SA (Castle Malting); Malting Plant: Rue de Mons (Bel) 94, 7970 Beloeil, Belgium
Distribution Center: Rue de l'Orbette 1, 7011 Ghlin (Mons), Belgium; Headquarters: Rue de Mons (Bel) 94, 7970 Beloeil, Belgium;
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