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NocheBuena Clone swe
Traditional Bock • Partial Mash • 19 L
Not tried yet. But please send comments if someone knows
August 26, 2012 am 04:31am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 19 L)
- 0.45 kg
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.11 kg
Carafa® TYPE I; Weyermann®
Carafa® TYPE I; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Carefully roasted to add coffee-brown color, espresso-like bouquet, dark-beer aroma, and body to finished beer. Produces opaque beer with mild, but noticeable roasted aftertaste. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier
- 1 kg
German 2-row Pils
German 2-row Pils
- 0.5 kg
Melanoidin Malt
Melanoidin Malt
Red Ales
- 0.5 kg
English 2-row Munich
English 2-row Munich
Used for extra flavour and colour in nitro-keg ales.
- 2 kg
Dark Liquid; Alexanders
Dark Liquid; Alexanders
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- 0.4 kg
Corn Grits
Corn Grits
Imparts a corn/grain taste. Use in American lagers.
- 35 g
Spalt Spalter - 4.8 AA% whole; boiled 60 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 28 g
Saaz - 3.5 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 28 g
Hallertau - 4.5 AA% whole; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.5 ml
Wyeast Nutrient - boil 20 min (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
- 0.5 ml
Whirlfloc Tablets (Irish moss) - boil 20 min (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager W-34/70
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 5 - Bock
Subcategory: B - Traditional Bock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.064 - 1.072 |  |
| Terminal Gravity: | 1.014 | 1.013 - 1.019 | |
| Color: | 20.3 SRM | 14 - 22 | |
| Alcohol: | 6.3% ABV | 6.3% - 7.2% | |
| Bitterness: | 30.4 IBU | 20 - 27 | |
Discussion
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