BB Doppelbock v2 - Beer Recipe - Brewer's Friend

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BB Doppelbock v2

262 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 262 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Friday April 19th 2019
1.080
1.011
9.0%
23.1
11.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 58.8%
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 29.4%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 5.9%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.9 Boil 90 min 15.79 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.9 Boil 15 min 7.32 50%
2 oz / $ 0.00
 
Yeast
Imperial Yeast - L13 Global
Amount:
23 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 549 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Weizenbock
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 0 0 100 100 160
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Infusion -- 152 °F --
Decoction -- 170 °F 15 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 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 2.75 g | 11 qt) 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Second attempt at high gravity brew.
Using Imperial Global yeast this time to increase yeast cells and eliminate slurry prep
Will require fermentation in keezer using carboys, then transfer to conical for secondary.
Lucked out and found dry lager yeast at Muskedines.
BeerSmith article notes that high gravity beers require attention to:
-Water required vs mash tun capacity - check
-Yeast (osmotic) shock from high OG requires dry yeast to be hydrated with wort (preferably) before the pitch -
-High OG beers take much longer to ferment, like two months or more - Theoretically June to tap...

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  • Last Updated: 2019-04-19 03:04 UTC