Malt focused bock with soft caramel and depth. Designed as an original style reference for the Beer Control Recipe Library.
Copper Monastery
Malt focused bock with soft caramel and depth. Designed as an original style reference for the Beer Control Recipe Library.
1.067OG
1.015FG
6.8%ABV
23IBU
41EBC
About this recipe
Hops used
| Hop | Amount | Use | Timing |
|---|---|---|---|
| Magnum | 13.0 g | boil | 90 min |
| Hallertau Mittelfrüh | 18.0 g | boil | 10 min |
Predicted aroma profile
Dominant aroma characteristics resulting from this recipe's hops. Estimate based on IBU 23, BU:GU 0.34.
Fermentables
| Ingredient | Amount | Color | Use |
|---|---|---|---|
| Munich Malt (Dark) | 2.82 kg | 25 EBC | mash |
| Munich Malt (Light) | 2.00 kg | 14 EBC | mash |
| Pilsner Malt | 0.71 kg | 4 EBC | mash |
| CaraMunich II | 0.30 kg | 110 EBC | mash |
| Carafa III Special | 0.06 kg | 1400 EBC | mash |
Yeast
| Yeast | Amount | Attenuation |
|---|---|---|
| Saflager W-34/70 | 22.0 g | 77% |
Brewing process
Saccharification
Mash out
Boil
Primary fermentation
Diacetyl rest
Cold conditioning
Water profile
Ca²⁺
70 ppm
Mg²⁺
7 ppm
Na⁺
10 ppm
Cl⁻
50 ppm
SO₄²⁻
65 ppm
HCO₃⁻
25 ppm
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