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(2019-03-11) Doppelbock

314 calories 33 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 105 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 15.3 °P (recipe based estimate)
Post Boil Gravity: 21.1 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 314 calories (Per 12oz)
Carbs: 33 g (Per 12oz)
URL: http://www.indianastatefair.com/wp-content/uploads/2019/07/2019_INBrewersCup_Results.pdf
Created: Saturday March 9th 2019
22.4 °P
6.3 °P
9.1%
25.2
19.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb German - Munich Light11.5 lb Munich Light 37 6 56.1%
5.50 lb German - Vienna5.5 lb Vienna 37 4 26.8%
2 lb Belgian - CaraMunich2 lb CaraMunich 33 50 9.8%
1.25 lb German - Melanoidin1.25 lb Melanoidin 37 25 6.1%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.2%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Magnum0.55 oz Magnum Hops Pellet 14 Boil 60 min 21.8 44%
0.70 oz Domestic Hallertau0.7 oz Domestic Hallertau Hops Pellet 2.2 Boil 30 min 3.35 56%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Chalk Water Agt Mash 1 hr.
1.25 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.30 tsp Epsom Salt Water Agt Mash 1 hr.
0.30 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1017 B cells required
Wyeast - Munich Lager 2308
Amount:
3 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1017 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55.2 3 0 57.7 26.3 0
All salts added to mash. 2 NAMBS. The 'real' SO4 number is closer to 38.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.4 gal Beta/Alpha/Dext: 30 min each @ 146/154/160 Temperature -- 146 °F 90 min
2/3 Thick Mash Decoction -- 212 °F 30 min
Mashout & Recirc Temperature -- 168 °F 10 min
5.75 gal 6 Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.69 30.8  
Mash volume with grains 9.33 37.3  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 3.8 g | 15.2 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.67 g | 34.7 qt) 9 36  
Boil off losses -2.63 -10.5  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.4 25.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.4 g | 25.6 qt) 6 24  
Total: 11.81 47.3
Equipment Profile Used: System Default
 
Notes

2/3 thick decoction = Approx 3.5 to 4.0 gal wet grain. Pulled decoction mash and set aside after the 154rest. Heated main mash to 160 and then dealt w/ decoction.

Yeast Blend: Decanted 2nd Gen WLP838 slurry from a 24hr starter for about 600-700B cells. Added three activated WY2308 packs for insurance.

2nd: 2019 Indiana Brewers Cup vs 21 entries (3 months after brewday)

3rd: 2019 Dixie Cup vs 17 entries (6 months after brewday)

This beer peaked at about 4 months.



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  • Last Updated: 2019-12-03 13:54 UTC