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Dialator Dopplebock

Method: BIAB
Style: Doppelbock
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Source: CraigMW
Calories: 280 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)

Created: Wednesday November 26th 2025

Original Gravity:

1.085

Final Gravity:

1.015

ABV (standard):

9.2%

IBU (tinseth):

20.4

SRM (morey):

19.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 lb	Munich - Light 10L20 lb Munich - Light 10L	33	10	52.6%
14 lb	German - Floor-Malted Bohemian Pilsner Dk14 lb Floor-Malted Bohemian Pilsner Dk	38	6.5	36.8%
1 lb	German - CaraMunich III1 lb CaraMunich III	34	57	2.6%
2 lb	Aromatic2 lb Aromatic	33	38	5.3%
1 lb	German - Melanoidin1 lb Melanoidin	37	25	2.6%
38 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	5.4	Boil	60 min	15.37	50%
2 oz	Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops	Pellet	2.3	Boil	30 min	5.03	50%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)	15.37	50%
2 oz	Hallertau Hersbrucker (Pellet)	5.03	50%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11 gal	Protein Rest	Temperature	--	128 °F	20 min
	Beta rest	Temperature	--	150 °F	60 min
	Alpha rest	Temperature	--	158 °F	20 min
	Mash out	Temperature	--	168 °F	10 min
3 gal	Sparge	Sparge	--	168 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
1 each	whirflock	Fining	Boil	10 min.
2.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	4 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	48 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 1703 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 8.63 psi Temp: 34 °F CO₂ Level: 2.44 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
52.4	9.3	23.4	75.2	51	1.2
Use 9 gallons RO water and fill to 12 gallons with Serrano water. Add 2.5g (0.5 tsp) CaCl2 and 2 ml lactic acid. This gets close to Munich decarbonated profile, but a little low on sulfates. Results in very malty beer.
Mash Chemistry and Brewing Water Calculator

Notes

This is a high gravity doppelbock, with very low hopping rate appropriate for style. Made only with German Munich, German Pilsner, CaraMunich III 60L and Special B [for dark fruit flavors]). Melanoidin malt added to account for not doing decoction.

Need huge starter for this. Using yeast cake in Torpedo keg used to ferment Märzen/Oktoberfest with Saflager S-23.

Mash: 20 min at 128F (protein rest), 60 min at 150F (beta rest), 30 min at 158 (alpha rest), 10 min at 168F (mash out).

Boil: 60 min, with Hallertau Mittelfruh added at 30 and Hallertau Hersbrucker added at 60 minutes.

This beer is named Dialator (misspelled on purpose, but to emphasize the theme) since heavy alcohol is known to dilate the pupils, etc.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-11-26 07:30 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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