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Doppeldachshundator

280 calories 23.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.07 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Aaron B
Hop Utilization: 98%
Calories: 280 calories (Per 12oz)
Carbs: 23.5 g (Per 12oz)
Created Saturday September 3rd 2022
1.085
1.014
9.3%
22.1
18.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Avangard - Munich Dark12.5 lb Munich Dark 37.1 12 81.6%
2 lb Avangard - Pilsner2 lb Pilsner 37.3 1.7 13.1%
5 oz German - Melanoidin5 oz Melanoidin 37 25 2%
8 oz German - CaraMunich III8 oz CaraMunich III 34 57 3.3%
15.31 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.46 oz Yakima Valley Hops - Magnum0.46 oz Magnum Hops Pellet 14.5 Boil 60 min 22.08 100%
0.46 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.78 gal Alpha Rest Strike 144 °F 25 min
Beta Rest Temperature 160 °F 45 min
Mash Out Temperature 170 °F 10 min
3.62 gal Sparge Fly Sparge 170 °F 20 min
Starting Mash Thickness: 1.35 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
4 tsp Yeast Nutrient Other Boil 10 min.
15 each Fermcap Fining Primary 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1 g Canning Salt Water Agt Mash 1 hr.
1.70 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.56 psi       Temp: 43 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Notes

PRIOR to BREW DAY

  • Attach torpedo buoy with filter attachment to fermentation keg
  • Attach torpedo buoy with filter attachment to serving keg
  • Fill serving keg 99.99% full with Starsan (tip and inject Starsan
    until water escapes from gas QD)
  • Use CO2 to push all the Starsan from the serving keg into fermentation keg
  • Pre-measure mash salts

    Yeast Starter

  • None. Use dry yeast (2 packets)

    MASH

  • Don't mash roasted grains (melanoiden & caramunich)
  • Hochkurz Mash
  • Add mash salts to empty MLT
  • Fill HLT with 8-9 gallons of strike water and heat to strike temp of 160 degrees (F)
  • Transfer 5.8 gallons of strike water to MLT, then CLOSE MASH TUN VALVE (to ensure no mash water goes back to HLT)
  • add remaining sparge water to HLT and set temp to 145 degrees
  • Dough in and stir
  • Begin recirc when HLT is at temp
  • Add caramel/roasted grains during mash-out/vorlauf

    BOIL

  • Boil timer settings: nE = 5, t1=90, t2=60, t3=25, t4=10, t5=0
  • Use stainless hop spider to contain hop residue
  • When there are 25 minutes left in the boil, rehydrate the Irish moss with just enough RO water to cover it)
  • When keg is around 1/3 full, add Fermcap-S drops (don't add yeast yet)
  • Fill keg to just above the weld (max), securely attach lid, add a few psi of pressure using CO2

    FERMENTATION

  • Cool wort to 60 degrees (F)
  • Sprinkle dry yeast in 220ml sterile water at 60 degrees (F)
  • Wait 15-30 minutes
  • Sprinkle yeast directly onto wort (no need to oxygenate when using dry yeast)
  • Pressure ferment starting at 62 degrees (F) at 27 psi (with spunding valve) and ramp to 72 degrees over 10 days
  • STC-1000+ Settings
    SP0=62, dh0=240
    SP1=72, dh1=96
    SP2=72, dh2=312
    SP3=33

    PACKAGING

  • Slowly ramp down temp to 33 degrees over 13 days (3 degrees per day)
  • Prepare and 'inject' Gelatin (without any oxygen) into the serving keg
  • Pressurize serving keg to 12 psi
  • Do a closed/pressurized transfer to serving keg (to get beer off yeast)
  • Hold serving keg at 33 degrees for a week or more
  • After cold conditioning, set keezer pressure to 12 psi of CO2
    -Target = 2.3 volumes of CO2 at 43 degrees (F)

    REFERENCES

    https://beerandbrewing.com/short-and-high-the-hochkurz-mash/

    https://jansson.us/mashcalculator.html
    J/K = 5238.113783265638 (MLT Heat Capacity)
    W/K = 1.5185259701036913 (Heat Loss Coefficient)

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-09-11 16:05 UTC
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