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YT's doppelbock: 05 05 21

Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Alan white
Calories: 213 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)

Created: Thursday May 6th 2021

Original Gravity:

1.069

Final Gravity:

1.018

ABV (standard):

6.7%

IBU (tinseth):

34.2

SRM (morey):

19.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.90 kg	Weyermann - Munich Type II (Dark)3.9 kg Munich Type II (Dark)	37	10	63.2%
0.10 kg	Weyermann - Carafa Special Type II0.1 kg Carafa Special Type II	29.9	425	1.6%
0.05 kg	Weyermann - Carafa Special Type 1 0.05 kg Carafa Special Type 1	29.9	340	0.8%
1.13 kg	Weyermann - Munich Type I1.125 kg Munich Type I	38	6	18.2%
1 kg	Weyermann - Pilsner1 kg Pilsner	36	1.5	16.2%
6.18 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
16 g	Perle16 g Perle Hops	Pellet	8.2	Boil at 100 °C	60 min	15.09	32.7%
15 g	Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil at 100 °C	60 min	6.47	30.6%
13 g	Perle13 g Perle Hops	Pellet	8.2	Boil at 100 °C	40 min	10.76	26.5%
5 g	Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil at 100 °C	40 min	1.89	10.2%
49 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
29 g	Perle (Pellet) 29 g Perle (Pellet) Hops	25.85	59.2%
20 g	Hallertau Mittelfruh (Pellet)	8.36	40.8%
49 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19 L		Infusion	55 °C	55 °C	10 min
		Infusion	55 °C	63 °C	30 min
	5.5 removed and boiled.Then remixed with wort.	Decoction	63 °C	100 °C	30 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 55 °C

Yeast

White Labs - German Bock Lager Yeast WLP833

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	9 - 13 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 124 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dme Amount: 50 g Temp: 20 °C CO₂ Level: 2.44 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Snapper spring water used.
Mash Chemistry and Brewing Water Calculator

Notes

Brewed on 05 05 21.
Mash was 6.3kg/19 litres.
Held at 55 for 10 mins then raised to 63 for 30 mins.
5.5 litre decoction heated to 72 and then boiled for 15.
Remixed and sparged at 75C
Collected 26 litres of wort for boil.
Counter flow chiller blocked with airlock so cooled naturally.
Pitched White labs WL P833 German bock at 20.
OG 1074.
Fermenting at around 15C.
Bottled and primed on 22 05 21.
Drinking after 2 weeks in bottle. Strong, Sweet and malty brew of this style. Happy with it.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-06-13 07:10 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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