BrewBlog: Goatboy’s Revenge
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: December 10, 2011
Tap Date: May 1, 2012
Yield: 10 gallons
Reference
Color (SRM/EBC):
6.4/12.6
Bitterness (Calc): 29.8 IBU (Rager)
BU/GU: 0.41
Calories: 237 (12 ounces)
Conditioning: Keg
ABV: 7.5%
ABW: 5.8%
Batch No: 23-2011
OG: 1.072
OG (Plato): 17.51° P
Target OG: 1.069
Reading 1: 1.040  (14 days)
Reading 2: 1.020  (21 days)
FG: 1.016
FG (Plato): 4.08° P
Target FG: 1.016
Real Extract: 6.51° P
App. Atten.: 76.7%
Real Atten.: 62.9%
Status: Lagering
General Information
Method: All Grain
Comments

Fermentation with the initial yeast pitch seemed to stall at 1.040. Added another thumb's worth from a 1000 ml starter of White Labs Southern German Lager (WLP838) I received from Charlie Gottenkieny. Happily fermenting now (December 26, 2011).

Began diacetyl rest. Will check in another week (January 4, 2012). Checked gravity - target FG achieved. Crash cooling to drop out yeast before transfer to keg (January 9, 2012).

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: German Bock Lager
Manufacturer: White Labs
Product ID: WLP833
Type: Lager
Flocculation: Medium
Attenuation: 73%
Temperature Range: 48–55°F
Amount: 3000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Double Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 26 Efficiency: 76.1%
Notes:

Draw some of the mash, rest, and boil. Add back to main mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 35 min. 122°F

Add water at 126° F / 52° C

2 Saccharification Decoction 20 min. 147°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

3 Saccharification Decoction 20 min. 158°F

Decoct 15% of mash, rest for at least 10 minutes, and boil

4 Mash Out Infusion 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

London, England

Calicum: 52 ppm
Bicarbonate: 156 ppm
Sulfate: 77 ppm
Chloride: 60 ppm
Sodium: 99 ppm
Magnesium: 16 ppm
PH: 8.0%
Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation
Primary: 28 days @ 53° F
Secondary: 7 days @ 63° F
Lager: 49 days @ 34° F
Tasting Reviews
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