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Senator Doppelbock

240 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.97 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 240 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Friday November 25th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
15.50 lb Munich - Light 10L15.5 lb Munich - Light 10L 33 10 97.3%
3.50 oz German - Carafa II3.5 oz Carafa II 32 425 1.4%
3.50 oz American - Victory3.5 oz Victory 34 28 1.4%
255 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Domestic Hallertau1.75 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 22.94 66%
0.90 oz Tettnanger0.9 oz Tettnanger Hops Pellet 4.5 Boil 20 min 8.24 34%
2.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each KICK - Carrageenan / 9 Each $ 0.25 / each
$ 0.25 		Fining Boil 20 min.
0.50 tsp Wyeast - Beer Nutrient / 168 Tsp $ 0.02 / tsp
$ 0.01 		Other Boil 10 min.
$ 0.26
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 696 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.98 19.9  
Mash volume with grains 6.26 25  
Grain absorption losses -1.99 -8  
Remaining sparge water volume (equipment estimates 4.11 g | 16.4 qt) 4.23 16.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.85 g | 27.4 qt) 6.97 27.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.63 22.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.63 g | 22.5 qt) 5.25 21  
Total: 9.21 36.8
Equipment Profile Used: System Default
 
Notes

Ferment at 50 F for 4 days; increase by 1 degree per day until reaching 60, then hold for 14 days or until fermentation is complete.

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  • Last Updated: 2023-12-29 23:16 UTC