
bob back belgian
Traditional Bock • All Grain • 18.93 L
belgian malt bock
December 15, 2006 am 06:36am
Ingredients (All Grain, 18.93 L)
- 4.0 kg
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1.0 kg
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 0.25 kg
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.25 kg
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 0.5 kg
Belgian Special B
Belgian Special B
- 13 g
Marynka; Chmiel Polski s.a. - 10.5 AA% pellets; boiled 60 min
Marynka; Chmiel Polski s.a.
- 14 g
Marynka; Chmiel Polski s.a. - 10.5 AA% pellets; boiled 15 min
Marynka; Chmiel Polski s.a.
- 15 g
Lublin - 4.5 AA% pellets; boiled 1 min
Lublin
Mild. 'Noble'.
-
White Labs WLP820 Octoberfest/Märzen Lager
White Labs WLP820 Octoberfest/Märzen Lager
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.
Style (BJCP)
Category: 5 - Bock
Subcategory: B - Traditional Bock
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.065 | 1.064 - 1.072 | ![]() |
Terminal Gravity: | 1.015 | 1.013 - 1.019 | ![]() |
Color: | 23.5 SRM | 14 - 22 | ![]() |
Alcohol: | 6.6% ABV | 6.3% - 7.2% | ![]() |
Bitterness: | 30.0 IBU | 20 - 27 | ![]() |