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Doppelbock

276 calories 27 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Chris Nastasi
Calories: 276 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created: Monday October 13th 2025
1.083
1.019
8.4%
26.5
19.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Bohemian Pilsner10 lb Bohemian Pilsner 38 1.9 31.1%
10 lb Avangard - Munich Dark10 lb Munich Dark 37.1 12 31.1%
0.69 lb Weyermann - Caramunich Type 10.6875 lb Caramunich Type 1 33.5 35 2.1%
0.38 lb Weyermann - Carafa Special Type III0.375 lb Carafa Special Type III 29.9 525 1.2%
10.25 lb Briess - Brewers Malt 2-Row10.25 lb Brewers Malt 2-Row 37 1.8 31.9%
0.13 lb Briess - Chocolate0.125 lb Chocolate 25 350 0.4%
0.69 lb Weyermann - Caramunich Type 30.6875 lb Caramunich Type 3 34 57 2.1%
32.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.90 oz US Magnum 1.9 oz US Magnum Hops Pellet 8.7 Boil 60 min 24.03 48.7%
2 oz Perle2 oz Perle Hops Pellet 4.3 Boil 5 min 2.49 51.3%
3.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 each Wort Chiller Other Boil 20 min.
2 each Whirlfloc Fining Boil 15 min.
7.30 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
- Saflager 34/70 Festbier slurry
Amount:
32 Ounces
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 292 B cells required
- Saflager 34/70 Festbier slurry
Amount:
32 Ounces
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.44 psi       Temp: 41 °F       CO2 Level: 2.65 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
12.1 gal Beta Rest Temperature 66.4 °F 146 °F 25 min
Alpha Rest Decoction 158 °F 158 °F 20 min
Mash out Temperature 158 °F 169 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 66.4 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.4 gal (53.59 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.4 gal (5.59 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.62 gal (58.47 qt). Suggest reducing strike water volume to 9.43 gal (37.72 qt) and adding 2.62 gal (10.47 qt) sparge/top-off. 12.05 48.2  
Strike water volume at mash thickness of 1.5 qt/lb 12.05 48.2  
Mash volume with grains 14.62 58.5  
Grain absorption losses -4.02 -16.1  
Remaining sparge water volume (equipment estimates 5.62 g | 22.5 qt) 5.47 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.4 g | 53.6 qt) 13.25 53  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.52 70.1
Equipment Profile Used: System Default
"Doppelbock" Doppelbock beer recipe by Chris Nastasi. All Grain, ABV 8.38%, IBU 26.52, SRM 19.35, Fermentables: (Bohemian Pilsner, Munich Dark, Caramunich Type 1, Carafa Special Type III, Brewers Malt 2-Row, Chocolate, Caramunich Type 3) Hops: (US Magnum , Perle) Other: (Calcium Chloride (anhydrous), Wort Chiller, Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2025-10-30 18:26 UTC