Brewer's Friend

Print

Northbound Doppelbock

269 calories 26.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.148 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 269 calories (Per 12oz)
Carbs: 26.7 g (Per 12oz)
Created: Monday January 19th 2026
1.081
1.019
8.0%
13.0
17.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.40 lb Weyermann - Barke Munich Malt12.4 lb Barke Munich Malt 37 8 77.2%
2.10 lb Weyermann - Floor malted Bohemian Dark2.1 lb Floor malted Bohemian Dark 37 7 13.1%
1 lb Weyermann - CaraBohemian1 lb CaraBohemian 35 76 6.2%
9 oz Weyermann - Carafoam9 oz Carafoam 34.5 2.2 3.5%
16.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Charles Faram - Premiant0.8 oz Premiant Hops Pellet 9.5 First Wort 120 min 12.96 100%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
2 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
6.8 gal -- 151 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (5.26 g). Reduce mash thickness to 1.3 qt/lb or increase pre-boil volume to 3.77 g.    
Strike water volume at mash thickness of 1.5 qt/lb 6.02 24.1  
Mash volume with grains 7.31 29.2  
Grain absorption losses -2.01 -8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.53 g | 34.1 qt) 3 12  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 5.26 21
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 151°F (66°C) for 60 minutes.

Boil for 120 minutes.

Chill to about 50°F (10°C), aerate the wort, and pitch the yeast. Ferment at 52°F (11°C). When fermentation is nearly complete, allow a free-rise to 62°F (17°C) for a diacetyl rest.

Once fermentation is complete crash to 33°F (1°C) and lager 6 weeks.

Package and carbonate to about 2.7 volumes of CO2.

Aim for a soft water profile—we use reverse osmosis (RO) water for the mash, add calcium chloride to that, and sparge with city water. (Minneapolis water is comparable to Munich’s.)

Last Updated and Sharing
 
275
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-06-23 23:07 UTC