Homebrew Recipe
Boulevard Brewing Co.'s Bob's '47 Clone
- Method:
- Partial Mash
- Style:
- Marzen
- Boil Time:
- 60 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 6.5 gal.
- Efficiency:
- 0
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- December 2019, Vol. 25, No. 8 page 65. A tribute to Bob Werkowitch, former Master Brewer of Kansas City's George Muehlebach Brewing Company and graduate of the U.S. Brewer's Academy class of 1947. Bob's '47 is Boulevard's take on a traditional German-style Marzen/Oktoberfest.
- Notes:
- Start with 1.5 gallons of water in the brew kettle; heat to 158F. Steep the crushed malts in a mesh bag for 45 minutes, then remove. Add 5 gallons more of water, rinsing the grain bag during addition; heat to 180F. Turn off the heat. Add the malt extract, and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding hops at the times indicated in the recipe. Adjust OG post-boil with RO water as required. Chill the wort to 50-54F, pitch the yeast, and ferment until complete. Lager at fermentation temperature (50-54F) for 2 weeks, then cool to 32-34F and cold condition for four days. If you have a spunding valve, transfer beer from primary to keg when gravity is about 1.020, close keg, pressurize to ~5 psig to seal lid, attach spunding valve, and hold at fermentation temperature (50-54F) for 3 weeks. Cool to 32-34F and cold condition for four days before serving.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.055 | 1.011 | 5.8 | 11 | 27 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Pilsen Dry Malt Extract | 3.5 lbs. | 46.85 |
| Munich Light | 1.5 lbs. | 20.08 |
| Notes: Munich malt (10L) | ||
| Munich Dry Malt Extract | 1 lbs. | 13.39 |
| Munich Malt | 0.66 lbs. | 8.84 |
| Notes: Munich malt (15L) | ||
| Crystal Malt 45 | 0.66 lbs. | 8.84 |
| Notes: European crystal malt (50L) | ||
| Crystal Malt 15 | 0.15 lbs. | 2.01 |
| Notes: European crystal malt (15L) | ||
| Total: | 7.47 lbs. | |
Yeast
| Name | Lab | Product |
|---|---|---|
| Bayern Lager | Omega | OYL-114 |
| Bohemian Lager | Wyeast | 2124 |
| German Lager | White Labs | WLP830 |
| SafLager | Fermentis | W-34/70 |
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Partial Mash | 158 | 45 | Partial |
| Notes: Start with 1.5 gallons of water in the brew kettle; heat to 158F. Steep the crushed malts in a mesh bag for 45 minutes, then remove. | ||||