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Anderson Farms Christmas Dopplebock

242 calories 19.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Doppelbock
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.92 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 94%
Calories: 242 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Wednesday April 10th 2019
1.074
1.011
8.3%
22.7
17.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Barke Pilsner Malt10 lb Barke Pilsner Malt 37.03 1.75 30.8%
10 lb Weyermann - Munich Type I10 lb Munich Type I 38 6 30.8%
4 lb Weyermann - Vienna Malt4 lb Vienna Malt 37 3.5 12.3%
1 lb Weyermann - Caramunich Type 11 lb Caramunich Type 1 33.5 35 3.1%
8 oz Weyermann - Carafa Special Type 1 8 oz Carafa Special Type 1 29.9 340 1.5%
7 lb Gambrinus - Mars Malt7 lb Mars Malt 36 15 21.5%
32.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 12.2 First Wort 90 min 20.58 80%
0.25 oz Liberty0.25 oz Liberty Hops Pellet 4.9 First Wort 90 min 2.07 20%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
3 g Magnesium Chloride Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 1497 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 147 °F 147 °F 35 min
Temperature 147 °F 152 °F 40 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.3 gal (53.19 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.3 gal (5.19 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.83 gal (83.33 qt). Suggest reducing initial strike volume to 9.4 gal (37.6 qt) and adding 8.83 gal (35.33 qt) sparge/top-off. 18.23 72.9  
Strike water volume (equipment estimates 17.61 g | 70.4 qt) 18.23 72.9  
Mash volume with grains (equipment estimates 20.21 g | 80.8 qt) 20.83 83.3  
Grain absorption losses -4.06 -16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.3 g | 53.2 qt) 13.92 55.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 11 g | 44 qt) 12 48  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 12 g | 48 qt) 11 44  
Total: 18.23 72.9
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 48 degrees
let free rise to 54 degrees
Ferment at 54 degrees for a month, or until close to terminal gravity

Keg the beer at terminal gravity

Drop the temperature 2 degrees per day, and keep pressure at 3psi untl at 32 degrees.

Lager at 32 degrees until christmas (5 months)

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  • Last Updated: 2025-07-21 14:06 UTC