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Donnie's Doppel

386 calories 42.2 g 500 ml
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 80 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Campbell/Meldrum
Calories: 386 calories (Per 500ml)
Carbs: 42.2 g (Per 500ml)
Created: Monday May 26th 2014
1.082
1.023
7.7%
14.0
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Munich Light4 kg Munich Light 37 6 61.5%
1 kg German - Pilsner1 kg Pilsner 38 1.6 15.4%
0.50 kg German - CaraMunich I0.5 kg CaraMunich I 34 39 7.7%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 15.4%
6.50 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Hallertau Hersbrucker80 g Hallertau Hersbrucker Hops Leaf/Whole 1.6 Boil 60 min 13.99 100%
80 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 791 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash In Temperature -- 68 °C --
Primary sacc rest Infusion -- 68 °C 70 min
Mash Out Temperature -- 78 °C --
Starting Mash Thickness: 3.4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 18.7
Mash volume with grains 22.3
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 15.1 L) 10.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.4 L) 23
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Going into fermentor 20
Total: 29.4  
Equipment Profile Used: System Default
 
Notes

Thoroughly aerate wort prior to pitching yeast.
Wort needs to be at 8 degrees before pitching yeast. Increase temperature to 10 degrees for fermentation.
Fermentation at 10 degrees for 4 weeks to FG. Perform Diaectyl Rest at end of primary fermentation (raise to 16 degrees for 48 hours). Then drop to condition temp 1 degree for lagering 5 to 6 months, force carbonate and bottle, 330ml.

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  • Last Updated: 2015-02-04 12:05 UTC