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DoppelBock

Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.85 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 76% (brew house)
Source: BrewMaster RRB
Hop Utilization: 98%
Calories: 252 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)

Created: Wednesday January 7th 2026

Original Gravity:

1.076

Final Gravity:

1.018

ABV (alternate):

8.2%

IBU (tinseth):

21.9

SRM (morey):

21.0

Mash pH

5.4

Cost $

68.22

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Fermenting Now

Target 57°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
10 lb	Viking - Munich Light10 lb Munich Light	$ 1.39 / lb $ 13.90	36	6	32.6%
6.50 lb	Viking - 2-row Xtra Pale Europe6.5 lb 2-row Xtra Pale Europe	$ 0.89 / lb $ 5.79	36.8	1.9	21.2%
3.70 lb	Briess - Bonlander Munich Malt 10L3.7 lb Bonlander Munich Malt 10L	$ 1.39 / lb $ 5.14	36	10	12.1%
2.30 lb	American - Vienna2.3 lb Vienna	$ 1.39 / lb $ 3.20	35	4	7.5%
1.50 lb	Briess - Aromatic Munich Malt 20L1.5 lb Aromatic Munich Malt 20L	$ 1.39 / lb $ 2.09	35.4	20	4.9%
1.40 lb	Viking - Pale Ale Malt1.4 lb Pale Ale Malt	$ 1.19 / lb $ 1.67	37	2.5	4.6%
1 lb	Weyermann - Munich Type II (Dark)1 lb Munich Type II (Dark)	$ 1.39 / lb $ 1.39	37	10	3.3%
14.50 oz	Briess - Carapils Malt14.5 oz Carapils Malt	$ 1.39 / lb $ 1.26	34.5	1.5	3%
14.50 oz	Weyermann - Melanoidin14.5 oz Melanoidin	$ 1.39 / lb $ 1.26	34.5	27	3%
11.50 oz	Briess - Caramel Munich 60L11.5 oz Caramel Munich 60L	$ 1.39 / lb $ 1.00	35.4	60	2.3%
9 oz	Weyermann - CaraAroma9 oz CaraAroma	$ 1.39 / lb $ 0.78	36	140	1.8%
9 oz	German - CaraMunich I9 oz CaraMunich I	$ 1.39 / lb $ 0.78	34	39	1.8%
5 oz	Briess - Caramel Malt - 120L5 oz Caramel Malt - 120L	$ 1.39 / lb $ 0.43	34.5	120	1%
3.30 oz	Weyermann - Carafa II3.3 oz Carafa II	$ 1.39 / lb $ 0.29	31.5	415	0.7%
1.60 oz	Weyermann - Carafa III1.6 oz Carafa III	$ 1.39 / lb $ 0.14	32	525	0.3%
0.40 oz	Briess - Blackprinz Malt0.4 oz Blackprinz Malt		25	500	0.1%
491.20 oz / $ 39.11

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.37 oz	Artisan - Hallertau Mittelfruh0.37 oz Hallertau Mittelfruh Hops	$ 1.49 / oz $ 0.55	Pellet	2	Boil	72 min	1.1	8.5%
3.10 oz	Hallertau Mittelfruh3.1 oz Hallertau Mittelfruh Hops	$ 1.49 / oz $ 4.62	Pellet	4	Boil	70 min	18.41	70.9%
0.90 oz	Hallertau Mittelfruh0.9 oz Hallertau Mittelfruh Hops		Pellet	3.75	Boil	15 min	2.41	20.6%
4.37 oz / $ 5.17

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.37 oz	Artisan - Hallertau Mittelfruh (Pellet)	$ 1.49 / oz $ 0.55	1.1	8.5%
3.10 oz	Hallertau Mittelfruh (Pellet)	$ 1.49 / oz $ 4.62	18.41	70.9%
0.90 oz	Hallertau Mittelfruh (Pellet)		2.41	20.6%
4.37 oz / $ 5.17

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13.5 gal	Mash in	Strike	157 °F	155 °F	60 min
3.5 gal			170 °F	170 °F	15 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 67 °F

Other Ingredients

Amount	Name	Type	Use
9.09 g	Calcium Chloride (dihydrate)	Water Agt	Mash
3.82 g	Epsom Salt	Water Agt	Mash
2.91 g	Gypsum	Water Agt	Mash
0.91 g	Salt	Water Agt	Mash
1.81 ml	Lactic acid	Water Agt	Mash
1.45 g	Baking Soda	Water Agt	Mash
3.80 g	Calcium Chloride (dihydrate)	Water Agt	Sparge
1 g	Epsom Salt	Water Agt	Sparge
1.10 g	Gypsum	Water Agt	Sparge
1.40 ml	Lactic acid	Water Agt	Sparge

Yeast

CellarScience - German

Amount:	6 Each	Cost:	$ 3.99 / each $ 23.94
Attenuation (custom):	78%	Flocculation:	High
Optimum Temp:	54 - 62 °F	Starter:	No
Fermentation Temp:	57 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 767 B cells required

$ 23.94 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 8.72 psi Temp: 35 °F CO₂ Level: 2.4 Volumes

Target Water Profile

My Water Profile 1

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
55.5	6.6	13.3	86.8	54.7	18.2
“Also added salts to 4 gallons of RO for Sparge”. 3.8g calcium chloride 1.0g Epsom Salt 1.1g Gypsum 1.4ml lactic acid.
Mash Chemistry and Brewing Water Calculator

Notes

Added Ox Bloxs to mash water 3-5 minutes before mash in.
Added yeast nutrient with 12 minutes left in boil.
Added whirllox tab 5 minutes left in boil.

Single Decoction:
Mashed in at 152f.
After 20 minutes Pulled 6 qts of mash.
Brought to a medium simmer while stirring for 20 minutes.
During decoction raised remainder of mash to 154.
Added decocted mash back into main mash.
Raised mash temp to 157f for 25 minutes.
Raised to 170f for 15 minutes and Sparge at 170f.

Start fermentation @ 59f lower to 57 once under way and hold through out. Raised mash temp to 65 for last 0.05 of ferment. Then slowly cold crash over several days to 33-37f, dump yeast and hold temp for 6 weeks minimum, preferably 12 weeks.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-01-18 18:45 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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DoppelBock

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