A strong, dark, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish. [source]
Name: Sauber Traditional Dunkles Bock (2nd Luft)
Style: Dunkles Bock (6C)
Type: All Grain
Boil Size: 7.25 gal
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.065 SG
Estimated Color: 12.8097641
Estimated IBU: 32.9 IBUs (Tinseth)
Estima.ed ABV: 6.8 %
Brewhouse Efficiency: 72.0%
Boil Time: 60 minutes
|8 lbs 12.8 oz||Gold Rush Munich Malt||Grain||62.5%|
|4 lbs 6.4 oz||No19 Floor Malted Maris Otter Malt (Crisp)||Grain||31.2%|
|7.0 oz||Caramunich Malt||Grain||3.1%|
|7.0 oz||Special Roast (Briess)||Grain||3.1%|
|0.75 oz||Columbus (Tomahawk) [14.0%] - Boil 60.0 min||Hop||-|
|1 pkg||Global (Imperial Yeast#L13)||Yeast||-|
Mash Schedule: Single Infusion, Light Body, Batch Sparge
|Name||Description||Step Temperature||Step Time|
|Mash In||Add 4.65 gal of water at 161.9 F||151.0 F||75.0 mins|
- Started the brew day around 8am.
- Heated up mash-in water to 190F then put it in the mash tun to warm up while I had breakfast.
- After breakfast I added the grain and mixed it up until the temp was ~151F.
- Pre-boil gravity was 1.049 and collected 6.25G in the kettle. This is slightly under volume and estimated pre-boil gravity.
- Did some whirlpooling for about 20mins to collect the hop matter towards the center of the pot.
- Collected ~4.25G @ 1.065.
- Pitched yeast at around 5pm when the beer was ~64F