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Dilator Doppelbock

296 calories 24.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Doppelbock
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: CraigMW
Calories: 296 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Wednesday November 26th 2025
1.090
1.014
9.9%
23.3
20.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Munich - Light 10L17 lb Munich - Light 10L 33 10 42.5%
16 lb German - Floor-Malted Bohemian Pilsner Dk16 lb Floor-Malted Bohemian Pilsner Dk 38 6.5 40%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 2.5%
2 lb German - CaraAroma2 lb CaraAroma 34 130 5%
1 lb German - Melanoidin1 lb Melanoidin 37 25 2.5%
3 lb Munich Dark 20L3 lb Munich Dark 20L 34 20 7.5%
40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Hallertau Mittelfruh3.5 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 18.2 63.6%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 2.4 Boil 30 min 5.05 36.4%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirflock Fining Boil 10 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
4 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1796 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.65 psi       Temp: 32 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52.4 9.3 23.4 75.2 51 1.2
Need 18 gallons. Use 12 gallons RO water and fill to 18 gallons with Serrano water (6 gallons added). Add 5g (1.0 tsp) CaCl2 and 2 ml lactic acid. This gets close to Munich decarbonated profile, but a little low on sulfates. Results in very malty beer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 gal Protein Rest Temperature -- 128 °F 20 min
Beta rest Temperature -- 148 °F 60 min
Alpha rest Temperature -- 158 °F 20 min
Mash out Temperature -- 168 °F 10 min
4 gal Sparge Sparge -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.46 gal (53.83 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.46 gal (5.83 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.45 gal (85.8 qt). Suggest reducing initial strike volume to 8.8 gal (35.2 qt) and adding 9.45 gal (37.8 qt) sparge/top-off. 18.25 73  
Strike water volume (equipment estimates 18.71 g | 74.8 qt) 18.25 73  
Mash volume with grains (equipment estimates 21.91 g | 87.6 qt) 21.45 85.8  
Grain absorption losses -5 -20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.46 g | 53.8 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 11 44  
Volume into fermentor 11 44  
Total: 18.25 73
Equipment Profile Used: System Default
 
Notes

This is a high gravity doppelbock, with very low hopping rate appropriate for style. Made only with German Munich, German Pilsner, CaraMunich III 60L and Cara Aroma [for dark fruit flavors]). Melanoidin malt added to account for not doing decoction.

Need huge starter for this. Using yeast cake in Torpedo keg used to ferment Märzen/Oktoberfest with Saflager S-23.

Mash: 20 min at 128F (protein rest), 60 min at 150F (beta rest), 30 min at 158 (alpha rest), 10 min at 168F (mash out).

Boil: 60 min, with Hallertau Mittelfruh added at 30 and Hallertau Hersbrucker added at 60 minutes.

This beer is named Dilator ("dye-lah-tor") since heavy alcohol consumption is known to dilate the pupils, induce the loss of pinky fingers, etc.

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  • Last Updated: 2025-12-18 05:09 UTC