(2020-02-19) Doppelbock (NS) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

(2020-02-19) Doppelbock (NS)

303 calories 29 g 12 oz
brewer logo
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 gallons
Pre Boil Gravity: 14.9 °P (recipe based estimate)
Post Boil Gravity: 21.8 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 303 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Monday December 30th 2019
21.8 °P
5.1 °P
9.4%
24.1
20.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb German - Munich Light11.5 lb Munich Light 37 6 53.8%
6 lb German - Vienna6 lb Vienna 37 4 28.1%
2 lb Belgian - CaraMunich2 lb CaraMunich 33 50 9.4%
1.50 lb German - Melanoidin1.5 lb Melanoidin 37 25 7%
0.38 lb Belgian - Special B0.38 lb Special B 34 115 1.8%
21.38 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.9 Boil 60 min 18.54 62.5%
0.30 oz perle0.3 oz perle Hops Pellet 7 Boil 45 min 5.54 37.5%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 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.
0.10 tsp Table Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 992 B cells required
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:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 992 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-
46.8 2.9 5.5 65.9 26.1 0
All salts added to mash. 1 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
12.2 gal Beta Temperature -- 146 °F 30 min
Alpha Temperature -- 160 °F 60 min
4gal THICK (Approx 30%) Decoction -- 212 °F 20 min
Mashout Temperature -- 168 °F 15 min
Starting Mash Thickness: 2.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.16 gal (56.66 qt). Suggest reducing strike water volume to 10.29 gal (41.16 qt) and adding 2.16 gal (8.66 qt) sparge/top-off. 12.45 49.8  
WARNING: Based on your provided mash thickness (2.33 qt/lb), your strike volume will exceeds the total water needed for the recipe (11.92 g). Reduce mash thickness to 2.22 qt/lb or increase pre-boil volume to 9.53 g.    
Strike water volume at mash thickness of 2.33 qt/lb 12.45 49.8  
Mash volume with grains 14.16 56.7  
Grain absorption losses -2.67 -10.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.66 g | 34.6 qt) 9 36  
Boil off losses -2.63 -10.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 11.92 47.7
Equipment Profile Used: System Default
 
Notes

Very slow direct fire ramp from 146 to 160 over about 15 minutes. After about 15 mins at 160, pulled 2 gal THICK decoction and began to warm it. Ensured main mash stayed at 160 after decoction grain removal. Boiled decoction about 20 minutes and added slowly back to main mash.

2 gal thick pull is approx 30% decoction.

Last Updated and Sharing
 
284
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-08-07 13:02 UTC