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julablot

219 calories 22.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Doppelbock
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: syrric
Calories: 219 calories (Per 330ml)
Carbs: 22.1 g (Per 330ml)
Created: Sunday September 4th 2016
1.071
1.017
7.2%
25.4
19.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg Finland - Pilsner Malt3.7 kg Pilsner Malt 37 2 41.1%
3.70 kg German - Munich Light3.7 kg Munich Light 37 6 41.1%
0.60 kg New Zealand - Dark Crystal Malt0.6 kg Dark Crystal Malt 35.4 96.45 6.7%
0.30 kg German - CaraRed0.3 kg CaraRed 34 20 3.3%
0.20 kg German - Carapils0.2 kg Carapils 35 1.3 2.2%
0.50 kg German - CaraMunich III0.5 kg CaraMunich III 34 57 5.6%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 ml Columbus1 ml Columbus Hops Extract 60 Boil 60 min 7.57 4.3%
2 ml Columbus2 ml Columbus Hops Extract 60 Boil 20 min 15.14 8.7%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 2.7 87%
23 ml / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 45.84 L. Suggest reducing initial strike volume to 39.46 L and adding 0.44 L sparge/top-off. 39.9
Strike water volume (equipment estimates 43.6 L) 39.9
Mash volume with grains (equipment estimates 49.5 L) 45.8
Grain absorption losses -9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Volume into fermentor 25
Total: 39.9  
Equipment Profile Used: System Default
 
Notes

Fermentation was 7 days. Started on 2nd day. Boiled 2 cloves and cinnamon stick and added to primary on 5th day. Used yeast nutrient and energizer. Added pectic enzyme in secondary.

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  • Last Updated: 2018-10-31 20:01 UTC