Cincinnatistator Doppelbock - Beer Recipe - Brewer's Friend

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Cincinnatistator Doppelbock

289 calories 27.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 289 calories (Per 12oz)
Carbs: 27.6 g (Per 12oz)
Created: Wednesday January 29th 2020
1.087
1.019
8.9%
15.9
12.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.50 lb German - Munich Light16.5 lb Munich Light 37 6 82.1%
0.60 lb German - CaraMunich III0.6 lb CaraMunich III 34 57 3%
3 lb German - Pilsner3 lb Pilsner 38 1.6 14.9%
20.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 9.21 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 10 min 6.68 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash --
3 g Calcium Chloride (anhydrous) Water Agt Mash --
4 ml lactic acid Water Agt Mash --
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Cincinnati State
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 169 °F 152 °F 30 min
7.8 gal Sparge 170 °F 170 °F 20 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 5.03 20.1  
Mash volume with grains 6.63 26.5  
Grain absorption losses -2.51 -10.1  
Remaining sparge water volume (equipment estimates 6.1 g | 24.4 qt) 5.74 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.36 g | 33.5 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 10.76 43.1
Equipment Profile Used: System Default
 
Notes

We made a recipe for a DoppelBock. We used munich malt as our base, because that's traiditionally how it is made. We used Caramunich III to add more color to the beer. We didn't want to go over 3% of the caramunich so we decided we would boil the wort for 90 minutes instead of 60 minutes to give it more color that isn't reflected in the SRM readings on our sheet. We chose a good german lager yeast for our beer, pitching a litte extra. We went with Saaz hops because this is not a hoppy beer, and the IBU's it will give us are ideal. Saaz is also very traditional for a doppelbock. Our water additions will give us a pH of 5.48, well within the range. We also are using 1 qt/lb for our mash, to try and get the wort in higher range.

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  • Last Updated: 2020-01-29 14:23 UTC