Homebrew Recipe

Boulevard Brewing Co.'s Bob's '47 Clone

Method:: All Grain
Style:: Marzen
Boil Time:: 90 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:: This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash. Mash the malts at 152F for 60 minutes. Start recirculating wort. Raise the temperature to 168F for 15 minutes. Sparge slowly and collect 6.5 gallons of wort. Heat to boiling, and boil the wort for 90 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.

OG	FG	ABV	SRM	IBU
1.055	1.011	5.8	11	27

Name	Amount	% Grain Bill
Lager or Pilsner Malt	3.5 lbs.	42.32
Notes: North American 2-row Pilsner malt
Munich Light	3.3 lbs.	39.90
Notes: Munich malt (10L)
Munich Malt	0.66 lbs.	7.98
Notes: Munich malt (15L)
Crystal Malt 45	0.66 lbs.	7.98
Notes: European crystal malt (50L)
Crystal Malt 15	0.15 lbs.	1.81
Notes: European crystal malt (15L)
Total:	8.27 lbs.

Name	Amount	Boil Time	Use	AA
Vanguard	1 oz.	60	Boil	5
Notes: 5 AAU
Vanguard	0.5 oz.	30	Boil	5
Notes: 2.5 AAU

Name	Amount
Vanguard	1.5 oz.

Step	Name	Temp	Time	Type
1	Step Mash	152	60	All Grain
2	Step Mash	168	15	All Grain