Helles Bock

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

14-B  Bock, Helles Bock/Maibock

Min OG:  1.064   Max OG:  1.072
Min IBU:    20   Max IBU:    35
Min Clr:     4   Max Clr:    10  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):        10.00    Wort Size (Gal):   10.00
Total Grain (Lbs):       27.00
Anticipated OG:          1.071    Plato:             17.33
Anticipated SRM:           7.3
Anticipated IBU:          26.8
Brewhouse Efficiency:       70 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      12.00    Percent Per Hour
Pre-Boil Wort Size:    12.20    Gal
Pre-Boil Gravity:      1.058    SG          14.36  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 66.7    18.00 lbs. Pilsener                      Germany        1.038     2
 33.3     9.00 lbs. Munich Malt                   Germany        1.037     8

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  BoilTime
-----------------------------------------------------------------------------
  0.89 oz.    Magnum                            Pellet  13.50  26.8  60 min.


Yeast
-----

White Labs WLP830 German Lager


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   27.00
Water Qts:   35.10 - Before Additional Infusions
Water Gal:    8.77 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 154  Time:  70
Mash-out Rest Temp :         168  Time:  10
Sparge Temp :                170  Time:  60


Total Mash Volume Gal: 10.94 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.