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DOPPELBOCK Match beer

267 calories 23.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 26.27 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Yortx
Calories: 267 calories (Per 330ml)
Carbs: 23.5 g (Per 330ml)
Created: Tuesday October 3rd 2017
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Doppelbock

by Stefan Forch

OG: 1.079 FG: 1.014 ABV: 8.6% IBU: 20

1.087
1.016
9.2%
24.5
17.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Weyermann - Bohemian Pilsner Malt1.5 kg Bohemian Pilsner Malt 36.8 2.43 20%
5.25 kg Munich5.25 kg Munich 37 6 70%
0.75 kg German - CaraMunich III0.75 kg CaraMunich III 34 57 10%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Tradition (Germany)40 g Hallertau Tradition (Germany) Hops Pellet 4.2 Boil at 100 °C 60 min 20.51 80%
10 g Hallertau Tradition (Germany)10 g Hallertau Tradition (Germany) Hops Pellet 4.2 Boil 30 min 3.94 20%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.62 ml Lactic acid Water Agt Mash 1 hr.
5 g Protafloc Water Agt Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.20 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 752 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.1 bar       Temp: 4 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 15 50 90 90 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 68 °C 60 min
15 L Fly Sparge -- 78 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 18.8
Mash volume with grains 23.7
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 16.5 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 26.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 18 L) 20
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20 L) 18
Total: 34.7  
Equipment Profile Used: System Default
 
Notes


Fermentar a 20 grados y aumentar a 22 grados durante el último tercio de la fermentacion

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  • Last Updated: 2025-08-20 12:30 UTC