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The Wayward Kraut

320 calories 31.2 g 12 oz
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Beer Stats
Method: Extract
Style: Doppelbock
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.212 (recipe based estimate)
Efficiency: 15% (steeping grains only)
Source: Drew McCauley
Calories: 320 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
URL: http://www.brewersfriend.com/homebrew/recipe/view/199507/the-wayward-kraut
Created Thursday January 1st 2015
1.096
1.022
9.7%
0.3
18.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Liquid Malt Extract - Dark5 lb Liquid Malt Extract - Dark 35 30 35.7%
5 lb Liquid Malt Extract - Munich5 lb Liquid Malt Extract - Munich 35 8 35.7%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose 46 0.5 14.3%
2 lb Turbinado2 lb Turbinado 44 10 14.3%
14 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 1 min 0.3 100%
1 oz / 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Artisian Spring Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
from Fox, Alaska, unprocessed natural year round spring water, unknown mineral content (but high in iron and calcium), drinkable without sterilization, excellent taste
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 4.76 g | 19.1 qt) 1.35 5.4  
Volume increase from sugar/extract (early additions) 1.15 4.6  
Pre boil volume (equipment estimates 5.91 g | 23.7 qt) 2.5 10  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
Total: 1.35 5.4
Equipment Profile Used: System Default
 
Notes

My OG was 1.094 and FG was actually 1.014, both at 70 deg F for ABV of 9.7%

I used 1.5 cans (3.3 lb / can ) of Briess CBW Munich LME, also used 1 can (1 Can for brewing 6 gal) of Vienna Lager HME (Oktoberfest) with Yeast provided with the Vienna Lager, about 1 Tblsp of Amarillo Hops pellets (broken up) which was added at the end of the boiling time to let steep with wort and added to fermenter for more balanced flavor.

Pitched yeast with wort / water mixture @ 90 deg F (approx) which makes the initial fermentation process very hot, so prepare to keep it cooled down. Fermentation finished at 14 days, bottled at 18 days with plain white sugar @ 1/2 recommended quantity. Nice carbonation, body, and balance. Hops are noticeable but not overpowering with smoky notes and an extremely nice finish--non acidic, not too bitter, not too sweet, not too dry, AND a nice KICK..

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  • Last Updated: 2015-01-27 10:41 UTC