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Virus

213 calories 21.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 36 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 213 calories (Per 330ml)
Carbs: 21.8 g (Per 330ml)
Created: Friday February 13th 2015
1.069
1.017
7.2%
26.7
17.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 49.4%
3.50 kg German - Munich Light3.5 kg Munich Light 37 6 43.2%
0.50 kg German - CaraMunich I0.5 kg CaraMunich I 34 39 6.2%
0.10 kg United Kingdom - Roasted Barley0.1 kg Roasted Barley 29 550 1.2%
8.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
102 g Hallertau Hersbrucker102 g Hallertau Hersbrucker Hops Leaf/Whole 2.2 Boil 60 min 23.75 74.5%
35 g Hallertau Hersbrucker35 g Hallertau Hersbrucker Hops Leaf/Whole 1.6 Boil 15 min 2.94 25.5%
137 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 L Water Water Agt Primary --
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
11 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 774 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 12 34 0 70 306
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Temperature -- 70 °C --
27 L Infusion -- 64 °C 25 min
9 L Decoction -- 72 °C 30 min
9 L Decoction -- 100 °C 15 min
27 L Decoction -- 72 °C 20 min
13 L Fly Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 24.3
Mash volume with grains 29.6
Grain absorption losses -8.1
Remaining sparge water volume (equipment estimates 14.1 L) 20.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.4 L) 36
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 23
Going into fermentor 23
Total: 45  
Equipment Profile Used: System Default
 
Notes

Mettere i grani macinati in infusione in 17 litri d’acqua a 70 ° C, portando così il tutto, subito, a 64 ° C - step beta amilasi - dove si rimane per circa 25 minuti. Travasare un terzo del mosto (circa 5,5 litri) nella seconda pentola e portare a 72 ° C. Dopo una sosta di 30 minuti, portare a ebollizione per 15 minuti. Riportare l’impasto bollito nella prima pentola in modo che la temperatura totale salga ai desiderati 72 ° C - step alfa amilasi. Qui rimanere per altri 20 minuti. Travasare l’impasto direttamente nel tino di filtrazione senza mash out. Fare il risciacquo delle trebbie con ulteriori 11 litri di acqua a 78 ° C, raccogliendo circa 21 litri totali. Dopo il raffreddamento inoculare il lievito poi mettere il tutto in cantina a 12 ° C. La fermentazione primaria deve durare 2-3 settimane, poi si fanno il travaso e la lagerizzazione a 2 ° C per 4 settimane. Imbottigliare con 5 g/ l di zucchero.

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  • Last Updated: 2015-11-30 13:49 UTC
  • Snapshot Created: 2015-02-13 09:20 UTC