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The Doctor - yeast builder only

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 37.25 liters
Post Boil Size: 31.25 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Friday August 27th 2021
1.064
1.009
7.2%
45.3
32.2
5.3
7.25
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Gladfield - Munich Malt2 kg Munich Malt 36.8 7.87 29%
2 kg Gladfield - Pilsner Malt2 kg Pilsner Malt $ 3.40 / kg
$ 6.80 		37.7 1.93 29%
2 kg Gladfield - Vienna Malt2 kg Vienna Malt 37.4 3.45 29%
0.30 kg German - CaraMunich I0.3 kg CaraMunich I 34 39 4.3%
0.25 kg German - Carafa III0.25 kg Carafa III - (late mash tun addition) 32 535 3.6%
0.20 kg Gladfield - Light Chocolate Malt0.2 kg Light Chocolate Malt - (late mash tun addition) 32.7 355 2.9%
150 g Gladfield - Sour Grapes Malt Acid150 g Sour Grapes Malt Acid 12.4 2.03 2.2%
6.90 kg / $ 6.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Charles Faram - NZ Pacific Jade30 g NZ Pacific Jade Hops Pellet 13 Boil 60 min 42.43 60%
10 g Charles Faram - NZ Pacific Jade10 g NZ Pacific Jade Hops Pellet 13 Whirlpool at 90 °C 20 min 2.09 20%
10 g Pacifica10 g Pacifica Hops Pellet 5 Whirlpool at 90 °C 20 min 0.8 20%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.25 g Wyeast - Beer Nutrient $ 0.20 / g
$ 0.45 		Other Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
$ 0.45
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
40 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 631 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.84 bar       Temp: 20 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 56 °C 55 °C 15 min
Infusion 55 °C 64 °C 30 min
Infusion 64 °C 70 °C 30 min
Infusion 70 °C 77 °C 15 min
19 L Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.7
Mash volume with grains 25.3
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 18.9 L) 24.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 37.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.1 L) 31.3
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31.2 L) 23
Total: 45.1  
Equipment Profile Used: System Default
 
Notes

Ferment at 12C then when SG plateaus, raise to 15C to clean up


Directions from https://www.homebrewersassociation.org/homebrew-recipe/gordon-strong-czech-dark-lager/
Water treatment: RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons
1 tsp CaCl2 in mash. Mash technique: Step mash, mashout, dark grains added at vorlauf

Mash rests: 131°F (55°C) 15 minutes, 147°F (64°C) 30 minutes, 158°F (70°C) 30 minutes, 170°F (77°C) 15 minutes.

Kettle volume: 7 gallons (26 L)

Boil length: 60 minutes

Final volume: 5.5 gallons (21 L)

Fermentation temp: 50°F (10°C) 2 weeks. 32°F (0°C) 12 weeks.

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  • Public: Yup, Shared
  • Last Updated: 2021-08-30 05:31 UTC
  • Snapshot Created: 2021-08-27 10:35 UTC
  • Link To Parent Recipe