PB0057 Doppelbock 01/04/2022 Beer Recipe | All Grain Doppelbock | Brewer's Friend
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PB0057 Doppelbock 01/04/2022

258 calories 24 g 16 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 75 min
Batch Size: 117 gallons (ending kettle volume)
Pre Boil Size: 122 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 83% (ending kettle)
Source: Rives
Calories: 258 calories (Per 16oz)
Carbs: 24 g (Per 16oz)
Created: Wednesday December 22nd 2021
1.078
1.016
8.0%
19.9
14.3
n/a
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
192.50 lb Weyermann - Barke Munich Malt192.5 lb Barke Munich Malt 37 8 66.4%
16.50 lb Dry Malt Extract - Pilsen16.5 lb Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 5.7%
27.50 lb Weyermann - Caramunich Type 327.5 lb Caramunich Type 3 34 57 9.5%
13.50 lb Weyermann - Barke Pilsner Malt13.5 lb Barke Pilsner Malt 37.03 1.75 4.7%
17.50 lb Cane Sugar17.5 lb Cane Sugar - (late boil kettle addition) 46 0 6%
10 lb Rice Hulls10 lb Rice Hulls 0 0 3.4%
12.50 lb Maltodextrin12.5 lb Maltodextrin - (late boil kettle addition) 39 0 4.3%
290 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 oz Hallertau Mittelfruh22 oz Hallertau Mittelfruh Hops Pellet 4.5 First Wort 90 min 17.17 73.3%
8 oz Hallertau Mittelfruh8 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 15 min 2.69 26.7%
30 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70.01 gal Strike 169 °F 154 °F 60 min
75 gal Sparge 180 °F 170 °F --
Starting Mash Thickness: 1.15 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
70 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
30 g Epsom Salt Water Agt Mash 1 hr.
30 g Gypsum Water Agt Mash 1 hr.
1 tbsp Fermcap Other Boil 90 min.
18 g Whirfloc Fining Boil 15 min.
15 g yeastx-82 Other Boil 15 min.
25 g ALDC Other Primary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
500 Grams
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2926 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
6 BBL Pitch
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2926 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.65 psi       Temp: 31 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
strike in with 70 gal at 171 F (target 154 F for mash)
salts per "other ingredients"
no acid
sparge with ~75 gal at 180 F
Mash Chemistry and Brewing Water Calculator
 
Notes

add first wort hops to BK at start of lauter run-off
1 tbsp fermcap just before boil

18 g whirlfloc G 15 min before end of boil
15 g yeastx-82 15 min before end of boil

02 for 30 min at 1 L/min
add 25 g ALDC after knocking out batch 1
get batch 1 as cold as possible
pitch after full 6 bbl batch is at 50F
pitch entire container of harvested Saflager W-34/70 from cold box plus a new 500 g brick of Saflager W-34/70
~18 hours after pitching, add more 02 for 20 min at 1 L/min

when 2 brix/plato from estimate FG, set controller for 70F and allow temp to rise for diacetyl rest
when passes FG stability and diacetly test, crash to 40 F over a few days, 5 deg per day
harvest yeast (TBR), add biofine and antiox-C, hook up C02, and crash to 32F for 1 to 2 weeks.

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-02-21 20:12 UTC
NEW Water Requirements:
PB0057 Doppelbock 01/04/2022
Equipment Profile Used

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PB0057 Doppelbock 01/04/2022
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Recipe Cost $ (USD)
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.
Gallons
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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