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Doppel Debockle

242 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Sanjay and Lisa
Calories: 242 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Sunday August 11th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Dark Munich6.5 lb Dark Munich 36 10 39.4%
2.50 lb German - Munich Light2.5 lb Munich Light 37 6 15.2%
5 lb German - Pilsner5 lb Pilsner 38 1.6 30.3%
2 lb German - CaraMunich III2 lb CaraMunich III 34 57 12.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz zuper saaz1 oz zuper saaz Hops Pellet 4.96 Boil 90 min 13.66 60.6%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.2 Boil 60 min 2.06 15.2%
0.40 oz Willamette0.4 oz Willamette Hops Pellet 4.5 Boil 60 min 4.63 24.2%
1.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.62 psi       Temp: 36 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Boil all 10 gallons. Add up to 8 gallons. Pour off 2 gallons into steel pot and boil. Decoction -- 120 °F 15 min
32 qt Record actual temperature after stirring in the boiled wort. Pull 2 gallons and boil and add again. Decoction -- 144 °F 20 min
32 qt Finish out. Heat sparge water to 175. Decoction -- 158 °F 20 min
8 qt Sparge -- 174 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.22 28.9  
Mash volume with grains 8.54 34.2  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 2.66 g | 10.6 qt) 3.09 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.31 41.3
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 46-48 . Let free rise to 52. Let it sit at 52 for 2 days, then cool to 42. Rack off yeast. Hold at 42 for 2-3 weeks. Cool to 32 for minimum of 8 weeks.

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  • Public: Yup, Shared
  • Last Updated: 2019-08-11 01:45 UTC