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Flatulator Doppelbock 3.0

317 calories 27.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Doppelbock
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Source: CraigMW
Calories: 317 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Thursday November 12th 2020
1.096
1.017
10.4%
23.0
24.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Munich - Light 10L11 lb Munich - Light 10L 33 10 50%
4 lb German - Floor-Malted Bohemian Pilsner Dk4 lb Floor-Malted Bohemian Pilsner Dk 38 6.5 18.2%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 4.5%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 4.5%
5 lb Munich Dark 20L5 lb Munich Dark 20L 34 20 22.7%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 5.4 Boil 60 min 17.29 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2.3 Boil 30 min 5.66 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirflock Fining Boil 10 min.
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
4 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 953 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.63 psi       Temp: 34 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52.4 9.3 23.4 75.2 51 1.2
Use 9 gallons RO water and fill to 12 gallons with Serrano water. Add 2.5g (0.5 tsp) CaCl2 and 2 ml lactic acid. This gets close to Munich decarbonated profile, but a little low on sulfates. Results in very malty beer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Protein Rest Temperature -- 128 °F 20 min
Beta rest Temperature -- 153 °F 60 min
Alpha rest Temperature -- 158 °F 20 min
Mash out Temperature -- 168 °F 10 min
3 gal Sparge Sparge -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.76 gal (55.04 qt). Suggest reducing initial strike volume to 10.24 gal (40.96 qt) and adding 1.76 gal (7.04 qt) sparge/top-off. 12 48  
Strike water volume (equipment estimates 10.83 g | 43.3 qt) 12 48  
Mash volume with grains (equipment estimates 12.59 g | 50.3 qt) 13.76 55  
Grain absorption losses -2.75 -11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 12 48
Equipment Profile Used: System Default
 
Notes

This is a high gravity doppelbock, with very low hopping rate appropriate for style. Made only with German Munich, German Pilsener, CaraMunich III 60L and Special B [for dark fruit flavors]).

Need huge starter for this. Using yeast cake in Torpedo keg used to ferment Märzen/Oktoberfest with Saflager S-23.

Mash: 20 min at 128F (protein rest), 60 min at 154F (beta rest), 30 min at 158 (alpha rest), 10 min at 168F (mash out).

Boil: 90 min, with Hallertau Mittelfruh added at 30 and Hallertau Hersbrucker added at 60 minutes.

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  • Last Updated: 2024-01-14 18:34 UTC