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Beer recipe - Dunkel Bock
| 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.
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
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.
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.
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:
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
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
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.
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.
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
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
