Strong enough to scale the mountainous heights of Zugspitze, Billy Bock Gruff has all the hallmarks of a malty, rich Bock with an appropriate level of hop bitterness. Golden fleeced and firm in the hock, beware, due to Billy Bock's strength in name and strength in nature, you may find yourself floating up the mountain rather than climbing!
OG - 1.070
FG - 1.015
IBU - 27
SRM - 7
ABV 7.1%
Note: Results may vary depending on the types of equipment used. If using the Grainfather, go to grainfather.com to strike water and sparge water calculations. Final batch volumes may vary depending on the brewing system used.
Ingredients for the Billy Bock Gruff
4.8kg - Weyermann Pilsner Malt
2.5kg - Joe White Munich Malt
60 min - 20g Hops #1
15 min - Whirlfloc Tablet
2 Packet - Fermentis Saflager S-23 Ale Yeast
Brew Time: 3 - 4 weeks
This kit also includes hops products, The exact flavours are a store secret. Exact Hop's names are given on the recipe card in the kit.
20g bag of Hops #1
Instructions
Mash Schedule: 68°c for 60 mins (optional: add 5.2pH buffer to strike water)
Lauter/Sparge: Sparge with enough 75°c water to achieve 28L pre-boil volume
Boil Schedule: Boil for 90 mins, adding hops and whirlfloc and dextrose as indicated.
Fermentation: Rehydrate yeast before cooling wort to 15°c, aerate wort and pitch rehydrated yeast cream. Ferment at 10°c for 2 weeks or until SG reaches 1.015, then transfer to keg/carboy/secondary fermenter to lager at 2°c for a minimum of 4 weeks before bottling or enjoying
Cheers!
For other flavours and recipes check out the products below.