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Bavarian Celebrator Doppelbock

Method: BIAB
Style: Doppelbock
Boil Time: 90 min
Batch Size: 6.01 gallons (ending kettle volume)
Pre Boil Size: 7.88 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 78% (ending kettle)
Hop Utilization: 97%
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)

Created: Tuesday November 17th 2020

Original Gravity:

1.065

Final Gravity:

1.015

ABV (standard):

6.6%

IBU (tinseth):

23.9

SRM (morey):

20.6

Mash pH

5.4

Cost $

43.96

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Brew Log History

Target 55°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
9 lb	Avangard - Pilsner9 lb Pilsner	$ 1.99 / lb $ 17.91	37.3	1.7	66.7%
4 lb	Avangard - Munich Dark4 lb Munich Dark	$ 1.99 / lb $ 7.96	37.1	12	29.6%
0.50 lb	Weyermann - Carafa Special Type II0.5 lb Carafa Special Type II	$ 2.49 / lb $ 1.25	29.9	425	3.7%
13.50 lbs / $ 27.12

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	BSG - German Hallertau Mittelfrüh50 g German Hallertau Mittelfrüh Hops	$ 2.19 / oz $ 3.86	Pellet	4.4	Boil	60 min	23.93	100%
50 g / $ 3.86

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	BSG - German Hallertau Mittelfrüh (Pellet)	$ 2.19 / oz $ 3.86	23.93	100%
50 g / $ 3.86

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
35 qt	Initial strike water @ 139F, assume grain temperature 45 F	Strike	139 °F	131 °F	15 min
	Remove 13 quarts mash heat to 158 F for 20 min, boil 30 min, return boiling mash to mash tun	Decoction	212 °F	158 °F	45 min

Other Ingredients

Amount	Name	Type	Use	Time
8 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
3.50 g	Epsom Salt	Water Agt	Mash	1 hr.
3.20 g	Gypsum	Water Agt	Mash	1 hr.
2.50 g	Baking Soda	Water Agt	Mash	1 hr.
0.50 tsp	Irish Moss	Fining	Boil	20 min.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
0.50 tsp	ascorbic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	2 Each	Cost:	$ 6.49 / each $ 12.98
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	55 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 633 B cells required

$ 12.98 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.12 psi Temp: 37 °F CO₂ Level: 2.44 Volumes

Target Water Profile

RO GrandpaD

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	10	20	150	100	50
Mash Chemistry and Brewing Water Calculator

Notes

Similar to Ayinger Celebrator

Chill wort to 58 deg F before aeration and pitching yeast starter.
Yeast starter size = 4 L, 453.6 g Pilsen DME, pitching slurry only.
Fermentation at 55 degrees F. Diacetyl rest at 60 degrees F for two days after primary fermentation complete. Lager 6 weeks in secondary fermenter at 40 degrees F before kegging.

Last Updated and Sharing

328

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Brews

Public: Yup, Shared
Last Updated: 2020-12-01 20:33 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Bavarian Celebrator Doppelbock

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