Flatulator Doppelbock - Beer Recipe - Brewer's Friend

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Flatulator Doppelbock

331 calories 34 g 12 oz
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Beer Stats
Method: BIAB
Style: Doppelbock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: CraigMW
Calories: 331 calories (Per 12oz)
Carbs: 34 g (Per 12oz)
Created: Tuesday October 18th 2016
1.099
1.025
9.7%
23.6
19.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb German - Munich Light14 lb Munich Light 37 6 66.7%
5 lb German - Floor-Malted Bohemian Pilsner Dk5 lb Floor-Malted Bohemian Pilsner Dk 38 6.5 23.8%
2 lb German - CaraMunich III2 lb CaraMunich III 34 57 9.5%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 2.4 Boil 60 min 13.56 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2 Boil 60 min 5.65 25%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2 Boil 30 min 4.34 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirflock Fining Boil 10 min.
 
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:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 981 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Use 6.75 gallons RO water and fill to 9 gallons with Serano water. Add 4.4g (1 tsp) CaCl2 and 1.65 ml phosphoric acid. This gets close to Munich decarbonated profile, but a little low on sulfates. Results in very malty beer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Protein Rest Temperature -- 128 °F 20 min
8.5 qt Saccharifcation rest Temperature -- 151 °F 60 min
8.5 qt Mash out Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.06 gal (48.22 qt). Suggest reducing initial strike volume to 10.32 gal (41.28 qt) and adding 0.05 gal (0.22 qt) sparge/top-off. 10.38 41.5  
Strike water volume (equipment estimates 10.03 g | 40.1 qt) 10.38 41.5  
Mash volume with grains (equipment estimates 11.71 g | 46.8 qt) 12.06 48.2  
Grain absorption losses -2.63 -10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 10.38 41.5
Equipment Profile Used: System Default
 
Notes

This is a high gravity doppelbock, with very low hopping rate appropriate for style. Made only with German Munich, German Pilsener and CaraMunich III 60L).

Need huge starter for this. Use 4L starter at 1.054 OG. After setting up starter, let ferment for at least 48h, then cold crash and decant off spent wort. Pitch only the yeast slurry from this.

Mash: 20 min at 125F (protein rest), 60 min at 153F (saccharification), 10 min at 168F (mash out).

Boil: 90 min, with Hallertau added at 30 and 60 minutes.

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  • Last Updated: 2016-11-21 05:28 UTC