|
BJCP Style and Style Guidelines |
05-A Bock, Maibock/Helles
Bock
|
Min OG: |
1.064 |
Max OG: |
1.072 |
|
|
Min IBU: |
23 |
Max IBU: |
35 |
|
|
Min Clr: |
6 |
Max Clr: |
11 |
Color in SRM, Lovibond |
|
Recipe Specifics |
|
Batch Size (Gal): |
5.00 |
Wort Size (Gal): |
5.00 |
|
Total Extract (Lbs): |
10.75 |
|
|
|
Anticipated OG: |
1.069 |
Plato: |
16.85 |
|
Anticipated SRM: |
8.8 |
|
|
|
Anticipated IBU: |
41.0 |
|
|
|
Wort Boil Time: |
60 |
Minutes |
|
|
Grain/Extract/Sugar |
|
% |
Amount |
Name |
Origin |
Potential |
SRM |
|
65.1 |
7.00 lbs. |
Generic LME - Light |
Generic |
1.035 |
7 |
|
2.3 |
0.25 lbs. |
Aromatic Malt |
|
1.036 |
25 |
|
9.3 |
1.00 lbs. |
|
|
1.037 |
8 |
|
9.3 |
1.00 lbs. |
|
|
1.035 |
4 |
|
4.7 |
0.50 lbs. |
Wheat Malt |
|
1.038 |
2 |
|
9.3 |
1.00 lbs. |
Caramel Pils Malt |
|
1.034 |
2 |
|
Hops |
|
Amount |
Name |
Form |
Alpha |
IBU |
Boil Time |
|
1.00 oz. |
Hallertau Hersbrucker |
Pellet |
4.75 |
21.4 |
60 min |
|
0.50 oz. |
Saazer |
Plug |
4.30 |
9.0 |
60 min |
|
1.00 oz. |
Tettnanger |
Whole |
4.50 |
6.2 |
20 min |
|
1.50 oz. |
Saazer |
Plug |
4.30 |
4.5 |
5 min |
|
Yeast |
White Labs WLP838 Southern German Lager
|
Notes |
1. Primary fermentation –
53 degrees for 3 weeks
2. Secondary/laagering –
38 degrees for 3 weeks