Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

Big Fella Doppelbock

151 calories
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Efficiency: 35% (brew house)
Source: ChilliMayne
Calories: 151 calories (Per 355mL)
Share: <EMBED>
Amount Fermentable PPG °L Bill %
3 kg United Kingdom - Pilsen3 kg Pilsen 36 1.8 30%
6 kg United Kingdom - Munich6 kg Munich 37 6 60%
1 kg Belgian - CaraMunich1 kg CaraMunich 33 50 10%
10 kg Total      
Amount Variety Type AA Use Time IBU
100 g Hersbrucker100 g Hersbrucker Hops Leaf/Whole 4.1 Boil 43 min
100 g Saaz100 g Saaz Hops Leaf/Whole 3.4 Boil 26 min
Mash Guidelines
Amount Description Type Temp Time
25 LBatch 1Infusion67 °C60 min
1.5 LTop up volumeInfusion80 °C15 min
13.4 LBatch 2Infusion80 °C15 min
Other Ingredients
Amount Name Type Use Time
1 each Whirlfloc tab Fining Boil 15 min.
Attenuation (avg):
Optimum Temp:
9 - 13 °C
Yeast Pitch Rate and Starter Calculator
Method: Coopers Carbonation Drops       Amount: 5 per 750ml bottle      
Yeast starter made with 1/2 cup of dark spray DME boiled in 2 pints of filter tap water.

Would have to question the calculation above, as I measured OG=1.070 and FG = 1.012 giving me an abv = 7.7%

Also giving these calculations my yeast apparrent attenuation equates to 82.8% and according to Whitelabs they measure 70-76%, contacted white labs and they say: " The fermentability of your wort along with yeast strain, fermentation temperature, oxygenation rate, etc... all help determine the attenuation of your beer. The ranges given for each strain are guidelines for what the average brewer will get for a "normal" brew. They are intended to help you choose a yeast strain that will give you the attenuation range you are looking for, but lots of other things need to be taken into account as well so it's not at all unusual to get attenuation outside the given range."

This recipe is shared.
Recipe QR Code
View Count: 2222
Brew Count: 0
Last Updated: 2012-11-25 14:18 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients