BrewBlog: Shock Bock
Specifics
Reference
Style:
Brewer: Michael Bade
Brew Date: January 28, 2012
Yield: 10 gallons
Reference
Color (SRM/EBC):
5/9.9
Bitterness (Calc): 20 IBU (Tinseth)
BU/GU: 0.27
Calories: 242 (12 ounces)
Conditioning: Keg
ABV: 8%
ABW: 6.2%
Batch No: 2012-02
OG: 1.074
OG (Plato): 17.97° P
Target OG: 1.072
FG: 1.014
FG (Plato): 3.57° P
Target FG: 1.014
Real Extract: 6.18° P
App. Atten.: 80.1%
Real Atten.: 65.6%
Status: Bottled
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
0.25 tsp Super-Moss @ 11 minutes  
Reference
Hops
Boil
Total Boil Time: 120 minutes
Reference
Yeast
Name: German Lager
Manufacturer: White Labs
Product ID: WLP830
Type: Lager
Flocculation: Medium
Attenuation: 76%
Temperature Range: 50–55°F
Amount: 1000 ml
Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Procedure

2(11Lbs.) grain made an 11 Plato wort fermented at 11 C for 11 days.

Fermentation
Primary: 11 days @ 48° F
Secondary: 3 days @ 60° F
Tertiary: 7 days @ 48° F
Age: 30 days @ 33° F
Tasting Reviews
print logprint default Output to Beer XML
Awards & Competitions
Entry Name: shock bock
Competition: eight seconds of froth
Date: May 19, 2012
Style: Maibock/Helles Bock
Place: 1st (Gold)
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