Aventinus Clone Beer Recipe | All Grain Doppelbock | Brewer's Friend
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Aventinus Clone

286 calories 29.2 g 330 ml
Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 30 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 286 calories (Per 330ml)
Carbs: 29.2 g (Per 330ml)
Created: Saturday February 24th 2024
1.092
1.023
9.1%
23.1
27.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.85 kg Weyermann - Dark Wheat Malt4.85 kg Dark Wheat Malt 37 7 49%
2.44 kg Dingemans - Belgian Pilsner Malt2.44 kg Belgian Pilsner Malt 37 1.6 24.6%
1.22 kg German - CaraMunich II1.22 kg CaraMunich II 34 46 12.3%
0.26 kg German - CaraMunich I0.255 kg CaraMunich I 34 39 2.6%
0.12 kg Crisp Malting - Chocolate Malt0.12 kg Chocolate Malt 32.66 450 1.2%
0.90 kg Rice Hulls0.9 kg Rice Hulls 0 0 9.1%
0.12 kg Dingemans - Special B0.12 kg Special B 33.1 125 1.2%
9.91 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
61.70 g Hersbrucker61.7 g Hersbrucker Hops Leaf/Whole 5.2 Boil 30 min 23.05 100%
61.70 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.90 g Epsom Salt Water Agt Mash 1 hr.
3.80 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1.60 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
2 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 160 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
"Aventinus Clone" Doppelbock beer recipe by Juicyfer. All Grain, ABV 9.06%, IBU 23.05, SRM 27.34, Fermentables: (Dark Wheat Malt, Belgian Pilsner Malt, CaraMunich II, CaraMunich I, Chocolate Malt, Rice Hulls, Special B) Hops: (Hersbrucker) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2024-02-24 23:28 UTC
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Juicyfer 02/24/2024 at 11:33pm
Employ a triple decoction mash. Mash in cold with 2–2.5 qts./lb. (4.2–5.2 L/kg) water. Bring up to 95 °F (35 °C) with direct heat. Pull a third of the mash, boil for 30 minutes. Add back to main mash to bring temperature up to 131 °F (55 °C). Repeat the decoction. Add back to main mash, which should be at 146 °F (63 °C). Repeat decoction, boil for 45 minutes to an hour. Add back to main mash to raise temperature to 166 °F (74 °C). Let stand a few minutes then move on to lautering and sparge. Wort boil time is 60 minutes, adding hops at the beginning of the boil. Cool, aerate, and pitch yeast. Ferment at 60 °F (16 °C). Condition in secondary for three to four weeks at 42 °F (6 °C) and then bottle or keg as normal.


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