View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Aventinus Clone

Method: All Grain
Style: Doppelbock
Boil Time: 30 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 286 calories (Per 330ml)
Carbs: 29.2 g (Per 330ml)

Created: Saturday February 24th 2024

Original Gravity:

1.092

Final Gravity:

1.023

ABV (standard):

9.1%

IBU (tinseth):

23.1

SRM (morey):

27.3

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.85 kg	Weyermann - Dark Wheat Malt4.85 kg Dark Wheat Malt	37	7	49%
2.44 kg	Dingemans - Belgian Pilsner Malt2.44 kg Belgian Pilsner Malt	37	1.6	24.6%
1.22 kg	German - CaraMunich II1.22 kg CaraMunich II	34	46	12.3%
0.26 kg	German - CaraMunich I0.255 kg CaraMunich I	34	39	2.6%
0.12 kg	Crisp Malting - Chocolate Malt0.12 kg Chocolate Malt	32.66	450	1.2%
0.90 kg	Rice Hulls0.9 kg Rice Hulls	0	0	9.1%
0.12 kg	Dingemans - Special B0.12 kg Special B	33.1	125	1.2%
9.91 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
61.70 g	Hersbrucker61.7 g Hersbrucker Hops		Leaf/Whole	5.2	Boil	30 min	23.05	100%
61.70 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
61.70 g	Hersbrucker (Leaf/Whole) 61.7 g Hersbrucker (Leaf/Whole) Hops		23.05	100%
61.70 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2.80 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.90 g	Epsom Salt	Water Agt	Mash	1 hr.
3.80 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
1.60 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	2 Liters	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	18 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 160 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-02-24 23:28 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Juicyfer • 02/24/2024 at 11:33pm
Employ a triple decoction mash. Mash in cold with 2–2.5 qts./lb. (4.2–5.2 L/kg) water. Bring up to 95 °F (35 °C) with direct heat. Pull a third of the mash, boil for 30 minutes. Add back to main mash to bring temperature up to 131 °F (55 °C). Repeat the decoction. Add back to main mash, which should be at 146 °F (63 °C). Repeat decoction, boil for 45 minutes to an hour. Add back to main mash to raise temperature to 166 °F (74 °C). Let stand a few minutes then move on to lautering and sparge. Wort boil time is 60 minutes, adding hops at the beginning of the boil. Cool, aerate, and pitch yeast. Ferment at 60 °F (16 °C). Condition in secondary for three to four weeks at 42 °F (6 °C) and then bottle or keg as normal.

Want no ads? Go Premium and unlock all our brewing tools!