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Slurmator

243 calories 26.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Doppelbock
Boil Time: 80 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.69 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 243 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Saturday August 1st 2026
1.073
1.020
7.0%
17.4
22.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.75 lb Viking - Munich Dark Malt11.75 lb Munich Dark Malt 33 8.5 60.1%
5 lb German - Pilsner5 lb Pilsner 38 1.6 25.6%
1.95 lb Dingemans - Cara 45 1.95 lb Cara 45 34.5 47 10%
0.60 lb Viking - Chocolate Light0.6 lb Chocolate Light 32 150 3.1%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 1.3%
19.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 14.57 66.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 2.81 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
2.50 ml Lactic acid Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 739 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 qt Strike 164 °F 154 °F 75 min
3 gal Sparge 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.25 g | 41 qt) 10.38 41.5  
Mash volume with grains (equipment estimates 11.81 g | 47.3 qt) 11.95 47.8  
Grain absorption losses -2.44 -9.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 7.69 30.8  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 10.38 41.5
Equipment Profile Used: System Default
 
Notes

Make 4L starter at room temp, cold crash for 48h and decant liquid.
Use pump to aerate wort before pitching.
Pitch at 60 degrees, but drop to 50 for primary fermentation.
With a few days left of fermentation, raise temp to 62 for d-rest.
After fermentation is complete, lower to 50 degrees. Add geletin and hold at 50 for 2 days, then 45 for two more. Transfer to keg and Lower 5 degrees per day until 33 degrees. Hold for 3 days. Raise to 35 and lager for at least 4 weeks (6-8 would be better). Re-pressurize keg as needed. Use floating dip tube.

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  • Last Updated: 2026-09-13 12:00 UTC