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Doppelbock

Method: All Grain
Style: Doppelbock
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.11 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 88%
Calories: 246 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)

Created: Tuesday January 28th 2025

Smokey

by HHA

OG: 1.069 FG: 1.014 ABV: 7.3% IBU: 27

Belsnickel Bock

OG: 1.087 FG: 1.025 ABV: 8.1% IBU: 21

Original Gravity:

1.075

Final Gravity:

1.012

ABV (standard):

8.3%

IBU (tinseth):

23.9

SRM (morey):

13.9

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 lb	German - Floor-Malted Bohemian Pilsner Dk9.5 lb Floor-Malted Bohemian Pilsner Dk	38	6.5	56.7%
6.50 lb	Munich - Light 10L6.5 lb Munich - Light 10L	33	10	38.8%
0.75 lb	German - CaraMunich I0.75 lb CaraMunich I	34	39	4.5%
16.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Yakima Valley Hops - Hallertau (Mittelfruh)2 oz Hallertau (Mittelfruh) Hops	Pellet	4.5	Boil	60 min	23.86	66.7%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	Boil	0 min		33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Yakima Valley Hops - Hallertau (Mittelfruh) (Pellet)	23.86	66.7%
1 oz	Tettnanger (Pellet)		33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.92 gal	Strike	166 °F	152 °F	60 min
4.15 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
1.42 ml	Lactic acid	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:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 145 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Henrico County RO water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	15	65	80	0
Mash Chemistry and Brewing Water Calculator

Notes

Dough in with 4 gallons (15.1 L) of 100° F (38° C) water and allow to rest for 1 hour. Infuse one gallon (3.8 L) of near-boiling water every 15 minutes (6 additions total), stirring thoroughly after each addition. Mash out at 172° F (78° C). Slowly run off the sweet wort, sparging as necessary, to collect 8 gallons (30.3 L). Boil hard for 2 hours. Let wort rest 30 minutes, then rack and chill to 45–50° F (7–10° C). Oxygenate and pitch a large starter of yeast. Ferment for two weeks or until finished. Slowly chill to 28° F (–2° C), then rack again. Lager at 35° F (2° C) for 18 weeks.

Last Updated and Sharing

218

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Brews

Public: Yup, Shared
Last Updated: 2025-12-04 20:02 UTC

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.

Cost for

Gallons

Cost by

Final Yield

	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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