Spice additions - 90 min (1/2 tsp cinnamon, 1/4 tsp nutmeg), 15 min (1 tsp cinnamon, 1/2 tsp nutmeg), 2 min (1/2 tbsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cardamom, 1/4 tsp clove, 1/4 tsp allspice, 1 tsp coriander)
Water adjustments - Baking soda (5g), Gypsum (3g), CaCl (4g)
Mostly the same as 2019, 2020 but a 5.25 gallon batch with single temp mash at 149, slightly different grain bill, slightly different hop additions due to availability, and different yeast (no Imperial available). Prepped 2-step yeast starter 2 days in advance (3L 2L). Used wort chiller to bring wort down to 90 degrees before transferring to fermentation chamber set to 35 degrees to finishing chilling. Once wort was down to 55 degrees the next morning, pitched yeast starter. Active fermentation visible within a few hours. Set the fermentation chamber to 49 degrees (to average about 50) for the first 4 days, then slowly ramped up the temperature by 1 degree each day until reaching 60 degrees. Then left for two week before cold crashing for a week, adding gelatin, and transferring to keg for an additional week of cold conditioning before serving.
{"RecipeId":98177,"RecipeTypeId":10,"OriginalRecipeId":88069,"UnitType":"s","IbuFormula":"t","CreatedBy":117677,"Name":"2021 Pumpkin Bock","Description":"Spice additions - 90 min (1/2 tsp cinnamon, 1/4 tsp nutmeg), 15 min (1 tsp cinnamon, 1/2 tsp nutmeg), 2 min (1/2 tbsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cardamom, 1/4 tsp clove, 1/4 tsp allspice, 1 tsp coriander) \n\nWater adjustments - Baking soda (5g), Gypsum (3g), CaCl (4g) \n\nMostly the same as 2019, 2020 but a 5.25 gallon batch with single temp mash at 149, slightly different grain bill, slightly different hop additions due to availability, and different yeast (no Imperial available). Prepped 2-step yeast starter 2 days in advance (3L 2L). Used wort chiller to bring wort down to 90 degrees before transferring to fermentation chamber set to 35 degrees to finishing chilling. Once wort was down to 55 degrees the next morning, pitched yeast starter. Active fermentation visible within a few hours. Set the fermentation chamber to 49 degrees (to average about 50) for the first 4 days, then slowly ramped up the temperature by 1 degree each day until reaching 60 degrees. Then left for two week before cold crashing for a week, adding gelatin, and transferring to keg for an additional week of cold conditioning before serving.","ImageUrlRoot":null,"StyleId":"9A","StyleName":"Doppelbock","BatchSize":5.25,"BoilSize":7,"BoilTime":90,"Efficiency":0.75,"DateCreated":"\/Date(1630853331337)\/","BrewSessionCount":1,"MostRecentBrewSession":17907,"Og":1.0788214285714286,"Fg":1.0197053571428572,"Srm":29.62768666939164,"Ibu":25.94670284003665,"BgGu":0.32918336181287994,"Abv":7.6259732142857155,"Calories":271,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"31","Amt":"4.75","Ppg":"38","L":"3","Use":"Mash","Id":"525249","IngId":"15","Name":"Maris Otter Pale - UK","CustomName":"","Rank":"2"},{"Per":"2","Amt":"0.25","Ppg":"37","L":"3","Use":"Mash","Id":"525251","IngId":"151","Name":"Rye - US","CustomName":"","Rank":"4"},{"Per":"61","Amt":"9.5","Ppg":"35","L":"10","Use":"Mash","Id":"525252","IngId":"24","Name":"Munich - Light 10L - US","CustomName":"","Rank":"6"},{"Per":"3","Amt":"0.5","Ppg":"25","L":"500","Use":"Mash","Id":"525253","IngId":"56","Name":"Black Patent Malt - UK","CustomName":"","Rank":"8"},{"Per":"3","Amt":"0.5","Ppg":"34","L":"80","Use":"Mash","Id":"525261","IngId":"503","Name":"CaraMunich III - DE","CustomName":"","Rank":"10"}],"Hops":[{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"15.2","Ibu":"21.2332330696967","Id":"548678","IngId":"7584","Name":"Magnum (DE)","CustomName":"","Rank":"2"},{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"15","Day":"0","AA":"3.4","Ibu":"4.71346977033995","Id":"548679","IngId":"7586","Name":"Saaz (CZ)","CustomName":"","Rank":"2"}],"Yeasts":[{"Atten":"0.75","Id":"145919","IngId":"235","Name":"Wyeast Munich Lager 2308","CustomName":"","Rank":"1"}],"Others":[{"Amt":"1","Unit":"tsp","Use":"Boil","Id":"96508","IngId":"14","Name":"Irish Moss","CustomName":"","Rank":"1"},{"Amt":"0.5","Unit":"tsp","Use":"Boil","Id":"96509","IngId":"6","Name":"Cinnamon","CustomName":"","Rank":"2"},{"Amt":"1","Unit":"tsp","Use":"Boil","Id":"96510","IngId":"6","Name":"Cinnamon","CustomName":"","Rank":"3"},{"Amt":"0.5","Unit":"tbsp","Use":"Boil","Id":"96511","IngId":"6","Name":"Cinnamon","CustomName":"","Rank":"4"},{"Amt":"0.25","Unit":"tsp","Use":"Boil","Id":"96512","IngId":"19","Name":"Nutmeg","CustomName":"","Rank":"5"},{"Amt":"0.5","Unit":"tsp","Use":"Boil","Id":"96513","IngId":"19","Name":"Nutmeg","CustomName":"","Rank":"6"},{"Amt":"0.5","Unit":"tsp","Use":"Boil","Id":"96514","IngId":"19","Name":"Nutmeg","CustomName":"","Rank":"7"},{"Amt":"0.25","Unit":"tsp","Use":"Boil","Id":"96515","IngId":"7","Name":"Clove","CustomName":"","Rank":"8"},{"Amt":"0.25","Unit":"tsp","Use":"Boil","Id":"96516","IngId":"1","Name":"Allspice","CustomName":"","Rank":"9"},{"Amt":"1","Unit":"each","Use":"Boil","Id":"96517","IngId":"8","Name":"Coriander","CustomName":"","Rank":"10"},{"Amt":"0.25","Unit":"each","Use":"Boil","Id":"96518","IngId":"11660","Name":"Cardamom","CustomName":"","Rank":"11"}],"MashSteps":[],"Steps":[{"Id":"163948","Rank":"1","Text":"Upon flameout, use wort chiller and bring wort down to 90 degrees before transferring to fermentor"},{"Id":"163949","Rank":"2","Text":"Place fermentor in fridge and bring temperature down to 58 degrees before pitching yeast"},{"Id":"163950","Rank":"3","Text":"Leave fermentor at 50 degrees for 2 weeks before raising up to 60 degrees over a few days"},{"Id":"163951","Rank":"4","Text":"Transfer to keg and crash down to 33 degrees for 2 weeks before carbing and continuing to lager in the keezer"}]}
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