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Doppelbock

272 calories 26.9 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: 1.068 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Chris
Calories: 272 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
Created: Tuesday October 14th 2025
1.082
1.019
8.3%
28.0
20.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Pale Ale Malt 2-Row10 lb Pale Ale Malt 2-Row 36.8 3.5 31.1%
10.25 lb Weyermann - Floor-Malted Bohemian Pilsner10.25 lb Floor-Malted Bohemian Pilsner 36.3 1.9 31.9%
10 lb Avangard - Munich Dark10 lb Munich Dark 37.1 12 31.1%
1.38 lb German - CaraMunich II1.375 lb CaraMunich II 34 46 4.3%
0.38 lb German - Carafa III0.375 lb Carafa III 32 535 1.2%
0.13 lb American - Chocolate0.125 lb Chocolate 29 350 0.4%
32.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz US Magnum 2 oz US Magnum Hops Pellet 8.7 Boil 60 min 25.53 50%
2 oz Barth-Haas - Perle2 oz Perle Hops Pellet 4.3 Boil 5 min 2.52 50%
4 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 BSG - Kerry Whirlfloc T Fining Boil 15 min.
1.10 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
- Festbier 34/70 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) 288 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.13 psi       Temp: 41 °F       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
12.05 gal Beta rest Strike 163 °F 146 °F 30 min
See decoction notes below Decoction 146 °F 158 °F 25 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.4 gal (53.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.4 gal (5.6 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
 
Notes

Pull a thick decoction, raise the decoction to 158 °F (70 °C) for 20 minutes, raise to boil, boil for 10 minutes, remix and hit 158 °F (70 °C).
The combined mash should now be at 158 °F (70 °C), allow to rest for 30 minutes.
Pull a thin decoction, bring to a boil for 10 minutes, then remix to hit 170 °F (77 °C). Rest at mashout temperature for 15 minutes while mixing.
Caution to minimize Hot Side Aeration.

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  • Last Updated: 2026-05-23 11:20 UTC