Bavarian Celebrator Doppelbock - Beer Recipe - Brewer's Friend

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Bavarian Celebrator Doppelbock

215 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Doppelbock
Boil Time: 90 min
Batch Size: 6.01 gallons (ending kettle volume)
Pre Boil Size: 7.88 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 78% (ending kettle)
Hop Utilization: 97%
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Tuesday November 17th 2020
1.065
1.015
6.6%
23.9
20.6
5.4
43.96
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Avangard - Pilsner9 lb Pilsner $ 1.99 / lb
$ 17.91 		37.3 1.7 66.7%
4 lb Avangard - Munich Dark4 lb Munich Dark $ 1.99 / lb
$ 7.96 		37.1 12 29.6%
0.50 lb Weyermann - Carafa Special Type II0.5 lb Carafa Special Type II $ 2.49 / lb
$ 1.25 		29.9 425 3.7%
13.50 lbs / $ 27.12
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g BSG - German Hallertau Mittelfrüh50 g German Hallertau Mittelfrüh Hops $ 2.19 / oz
$ 3.86 		Pellet 4.4 Boil 60 min 23.93 100%
50 g / $ 3.86
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
3.20 g Gypsum Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
0.50 tsp Irish Moss Fining Boil 20 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
0.50 tsp ascorbic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
$ 6.49 / each
$ 12.98
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 633 B cells required
$ 12.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.12 psi       Temp: 37 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
RO GrandpaD
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 20 150 100 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 qt Initial strike water @ 139F, assume grain temperature 45 F Strike 139 °F 131 °F 15 min
Remove 13 quarts mash heat to 158 F for 20 min, boil 30 min, return boiling mash to mash tun Decoction 212 °F 158 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.82 39.3  
Mash volume with grains 10.9 43.6  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 7.88 31.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 5.56 g | 22.3 qt) 6.01 24  
Estimated amount in fermentor 6.01 24  
Total: 9.82 39.3
Equipment Profile Used: System Default
 
Notes

Similar to Ayinger Celebrator

Chill wort to 58 deg F before aeration and pitching yeast starter.
Yeast starter size = 4 L, 453.6 g Pilsen DME, pitching slurry only.
Fermentation at 55 degrees F. Diacetyl rest at 60 degrees F for two days after primary fermentation complete. Lager 6 weeks in secondary fermenter at 40 degrees F before kegging.

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  • Last Updated: 2020-12-01 20:33 UTC