Ricks Carnival Bock
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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05-B Bock, Traditional Bock
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Min OG:
|
1.064
|
Max OG:
|
1.072
|
|
|
Min IBU:
|
20
|
Max IBU:
|
27
|
|
|
Min Clr:
|
14
|
Max Clr:
|
22
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
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5.00
|
Wort Size (Gal):
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5.00
|
|
Total Grain (Lbs):
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12.50
|
|
|
|
Anticipated OG:
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1.068
|
Plato:
|
16.69
|
|
Anticipated SRM:
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24.1
|
|
|
|
Anticipated IBU:
|
35.9
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
90
|
Minutes
|
|
|
Evaporation Rate:
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15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
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6.45
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.053
|
SG
|
13.10 Plato
|
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
|
Origin
|
Potential
|
SRM
|
|
16.0
|
2.00 lbs.
|
Pale Malt(2-row)
|
America
|
1.036
|
2
|
|
56.0
|
7.00 lbs.
|
Munich Malt
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Germany
|
1.037
|
8
|
|
16.0
|
2.00 lbs.
|
Wheat Malt
|
America
|
1.038
|
2
|
|
4.0
|
0.50 lbs.
|
Aromatic Malt
|
Belgium
|
1.036
|
25
|
|
4.0
|
0.50 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
|
|
4.0
|
0.50 lbs.
|
CaraMunich Malt
|
Belgium
|
1.033
|
75
|
Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
0.56 oz.
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Northern Brewer
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Pellet
|
9.00
|
25.0
|
90 min
|
|
1.00 oz.
|
Hersbrucker
|
Pellet
|
4.50
|
6.8
|
20 min
|
|
0.25 oz.
|
Saazer
|
Pellet
|
4.30
|
1.0
|
10 min
|
|
1.00 oz.
|
Tettnanger
|
Whole
|
4.50
|
3.1
|
3 min
|
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Amount
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Name
|
Type
|
Time
|
|
2.00 Unit(s)
|
Whirlfloc Tablet
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Fining
|
30 Min.(boil)
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White Labs WLP833 German Bock
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Profile:
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Greensboro NC
|
|
Profile known for:
|
|
|
Calcium(Ca):
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14.0 ppm
|
|
Magnesium(Mg):
|
10.9 ppm
|
|
Sodium(Na):
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10.6 ppm
|
|
Sulfate(SO4):
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19.9 ppm
|
|
Chloride(Cl):
|
10.5 ppm
|
|
biCarbonate(HCO3):
|
54.8 ppm
|
|
pH:
|
7.40
|
|
Mash Type:
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Multi Step
|
|
|
Grain Lbs:
|
12.50
|
|
|
Water Qts:
|
13.00
|
Before Additional Infusions
|
|
Water Gal:
|
3.25
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.04
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Acid Rest:
|
0
|
0 Min
|
|
Protein Rest:
|
133
|
30 Min
|
|
Intermediate Rest:
|
0
|
0 Min
|
|
Saccharification Rest:
|
152
|
60 Min
|
|
Mash-out Rest:
|
151
|
5 Min
|
|
Sparge:
|
170
|
15 Min
|
Total Mash Volume Gal: 4.25 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |