G.O.A.T Beer Recipe | All Grain Doppelbock | Brewer's Friend
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G.O.A.T

256 calories 29.3 g 330 ml
Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Closet Brewing Project
Calories: 256 calories (Per 330ml)
Carbs: 29.3 g (Per 330ml)
Created: Wednesday October 20th 2021
1.082
1.025
7.5%
28.7
21.8
5.4
14.20
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Weyermann - Munich Type I6 kg Munich Type I 0.00 / g
13.20
38 6 74.1%
1 kg Crisp Malting - Europils Malt1 kg Europils Malt 0.00 / g
1.00
37.5 1.87 12.3%
1 kg German - CaraMunich I1 kg CaraMunich I 34 39 12.3%
100 g German - Carafa II100 g Carafa II 32 425 1.2%
8.10 kg / 14.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Barth-Haas - Tettnang Tettnanger15 g Tettnang Tettnanger Hops Pellet 4 Boil 60 min 6.66 42.9%
15 g Perle15 g Perle Hops Pellet 8.2 Boil 60 min 13.66 42.9%
5 g Magnum5 g Magnum Hops Pellet 15 Boil 60 min 8.33 14.3%
35 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Munich Helles Yeast WLP860
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
9 - 11 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 593 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 100 16 320
Mash Chemistry and Brewing Water Calculator
"G.O.A.T" Doppelbock beer recipe by Closet Brewing Project. All Grain, ABV 7.54%, IBU 28.65, SRM 21.78, Fermentables: (Munich Type I, Europils Malt, CaraMunich I, Carafa II) Hops: (Tettnang Tettnanger, Perle, Magnum) Other: (Calcium Chloride (dihydrate), Epsom Salt, Lactic acid)
Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-08-10 09:28 UTC
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