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DoppelBock

252 calories 25.2 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: 12.85 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 76% (brew house)
Source: BrewMaster RRB
Hop Utilization: 98%
Calories: 252 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)
Created: Wednesday January 7th 2026
1.076
1.018
8.2%
21.9
21.0
5.4
68.22
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Viking - Munich Light10 lb Munich Light $ 1.39 / lb
$ 13.90 		36 6 32.6%
6.50 lb Viking - 2-row Xtra Pale Europe6.5 lb 2-row Xtra Pale Europe $ 0.89 / lb
$ 5.79 		36.8 1.9 21.2%
3.70 lb Briess - Bonlander Munich Malt 10L3.7 lb Bonlander Munich Malt 10L $ 1.39 / lb
$ 5.14 		36 10 12.1%
2.30 lb American - Vienna2.3 lb Vienna $ 1.39 / lb
$ 3.20 		35 4 7.5%
1.50 lb Briess - Aromatic Munich Malt 20L1.5 lb Aromatic Munich Malt 20L $ 1.39 / lb
$ 2.09 		35.4 20 4.9%
1.40 lb Viking - Pale Ale Malt1.4 lb Pale Ale Malt $ 1.19 / lb
$ 1.67 		37 2.5 4.6%
1 lb Weyermann - Munich Type II (Dark)1 lb Munich Type II (Dark) $ 1.39 / lb
$ 1.39 		37 10 3.3%
14.50 oz Briess - Carapils Malt14.5 oz Carapils Malt $ 1.39 / lb
$ 1.26 		34.5 1.5 3%
14.50 oz Weyermann - Melanoidin14.5 oz Melanoidin $ 1.39 / lb
$ 1.26 		34.5 27 3%
11.50 oz Briess - Caramel Munich 60L11.5 oz Caramel Munich 60L $ 1.39 / lb
$ 1.00 		35.4 60 2.3%
9 oz Weyermann - CaraAroma9 oz CaraAroma $ 1.39 / lb
$ 0.78 		36 140 1.8%
9 oz German - CaraMunich I9 oz CaraMunich I $ 1.39 / lb
$ 0.78 		34 39 1.8%
5 oz Briess - Caramel Malt - 120L5 oz Caramel Malt - 120L $ 1.39 / lb
$ 0.43 		34.5 120 1%
3.30 oz Weyermann - Carafa II3.3 oz Carafa II $ 1.39 / lb
$ 0.29 		31.5 415 0.7%
1.60 oz Weyermann - Carafa III1.6 oz Carafa III $ 1.39 / lb
$ 0.14 		32 525 0.3%
0.40 oz Briess - Blackprinz Malt0.4 oz Blackprinz Malt 25 500 0.1%
491.20 oz / $ 39.11
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.37 oz Artisan - Hallertau Mittelfruh0.37 oz Hallertau Mittelfruh Hops $ 1.49 / oz
$ 0.55 		Pellet 2 Boil 72 min 1.1 8.5%
3.10 oz Hallertau Mittelfruh3.1 oz Hallertau Mittelfruh Hops $ 1.49 / oz
$ 4.62 		Pellet 4 Boil 70 min 18.41 70.9%
0.90 oz Hallertau Mittelfruh0.9 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.41 20.6%
4.37 oz / $ 5.17
 
Other Ingredients
Amount Name Cost Type Use Time
9.09 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3.82 g Epsom Salt Water Agt Mash 0 min.
2.91 g Gypsum Water Agt Mash 0 min.
0.91 g Salt Water Agt Mash 0 min.
1.81 ml Lactic acid Water Agt Mash 0 min.
1.45 g Baking Soda Water Agt Mash 0 min.
3.80 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
1 g Epsom Salt Water Agt Sparge 0 min.
1.10 g Gypsum Water Agt Sparge 0 min.
1.40 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
CellarScience - German
Amount:
6 Each
Cost:
$ 3.99 / each
$ 23.94
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
54 - 62 °F
Starter:
No
Fermentation Temp:
57 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 767 B cells required
$ 23.94 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.72 psi       Temp: 35 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
My Water Profile 1
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55.5 6.6 13.3 86.8 54.7 18.2
“Also added salts to 4 gallons of RO for Sparge”.
3.8g calcium chloride
1.0g Epsom Salt
1.1g Gypsum
1.4ml lactic acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 gal Mash in Strike 157 °F 155 °F 60 min
3.5 gal 170 °F 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.41 gal (53.66 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.41 gal (5.66 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.05 gal (48.2 qt). Suggest reducing strike water volume to 9.54 gal (38.18 qt) and adding 0.05 gal (0.2 qt) sparge/top-off. 9.59 38.4  
Strike water volume at mash thickness of 1.25 qt/lb 9.59 38.4  
Mash volume with grains 12.05 48.2  
Grain absorption losses -3.84 -15.4  
Remaining sparge water volume (equipment estimates 7.91 g | 31.6 qt) 7.34 29.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.41 g | 53.7 qt) 12.85 51.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.7  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 11 44  
Total: 16.94 67.8
Equipment Profile Used: System Default
 
Notes

Added Ox Bloxs to mash water 3-5 minutes before mash in.
Added yeast nutrient with 12 minutes left in boil.
Added whirllox tab 5 minutes left in boil.

Single Decoction:
Mashed in at 152f.
After 20 minutes Pulled 6 qts of mash.
Brought to a medium simmer while stirring for 20 minutes.
During decoction raised remainder of mash to 154.
Added decocted mash back into main mash.
Raised mash temp to 157f for 25 minutes.
Raised to 170f for 15 minutes and Sparge at 170f.

Start fermentation @ 59f lower to 57 once under way and hold through out. Raised mash temp to 65 for last 0.05 of ferment. Then slowly cold crash over several days to 33-37f, dump yeast and hold temp for 6 weeks minimum, preferably 12 weeks.

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  • Last Updated: 2026-01-18 18:45 UTC