Untitled Helles Bock

FG: 1.015
Abv: 6.56%

OG: 1.065

Overshot volume by half a gallon which would explain a little of being off

Substituted Vienna for Maris Otter to see if the online forums were right!!! If it seems weird, maybe look to MO.

Mash: 150-151-152 --> Needs to have a drier finish
Ferment: 50 Degrees Primary; 38 Secondary

Begin with 9 gallons of liquid (~1.5qt/lb). Heat to 100 degrees (acid rest), add grains, stirring constantly. Make sure that the temperature of the mash stays at 100 degrees. Pull off 1/3 of the mash (allowing SOME liquid to be present since you’ll boil so long), put it in the black pot on the stove, and slowly (2-4 degrees per minute) raise the temperature to 153 degrees. SIMULTANEOUSLY BRING MAIN MASH TEMP UP TO 131 DEGREES (PROTEIN REST) – LET SIT UNTIL DECOCTION IS DUMPED BACK IN.

Let decoction sit for 15-20 minutes at 153 degrees. Increase heat slowly to a boil. Boil for 25 minutes. Return decocted mash to the main mash in order to raise the temperature to 150-152 degrees. If it hits Target temp before all the decocted mash is in, stop, put the decocted mash down until it cools to 150 degrees, then add. Like a normal mash, wait 60 minutes.

Liquid Loss Calculations:

4 gallons to grain absorption, .5 gallons lost to deadspace, 1.75 gallons lost to boil. Total lost: 6.25 gallons - sparge recommendation will be about 8.25 gallons

Ferment at 50 degrees for primary and 38 degrees for secondary. It should be fermented (largered) in the secondary for 8-12 weeks before kegging.