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Dopplebock Brown 2-14-18

343 calories 38.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Eisbock
Boil Time: 120 min
Batch Size: 7.25 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 69.5% (brew house)
Source: kj. HERMS system
Hop Utilization: 90%
Calories: 343 calories (Per 12oz)
Carbs: 38.3 g (Per 12oz)
Created Monday January 29th 2018
1.102
1.030
9.4%
31.68
28.16
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb German - Munich Light20 lb Munich Light 37 6 69.2%
0.75 lb German - CaraMunich II0.75 lb CaraMunich II 34 46 2.6%
1 lb Belgian - Special B1 lb Special B 34 115 3.5%
3 lb German - Munich Dark3 lb Munich Dark 37 15.5 10.4%
2 lb German - Floor-Malted Bohemian Wheat2 lb Floor-Malted Bohemian Wheat 38 2 6.9%
1 lb German - Melanoidin1 lb Melanoidin 37 25 3.5%
0.40 lb United Kingdom - Pale Chocolate0.4 lb Pale Chocolate 33 207 1.4%
0.75 lb German - CaraAroma0.75 lb CaraAroma 34 130 2.6%
28.9 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Hercules0.9 oz Hercules Hops Pellet 13.5 Boil 60 min 27.97 13%
2 oz Hersbrucker2 oz Hersbrucker Hops Pellet 2.5 Boil 7 min 3.09 29%
2 oz Saaz2 oz Saaz Hops Pellet 3.1 Boil 1 min 0.62 29%
2 oz Hersbrucker2 oz Hersbrucker Hops Pellet 2.5 Dry Hop 20 days 29%
6.9 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
48 qt 155F strike Temperature 149 °F 55 min
beta rest Temperature 158 °F 20 min
18 qt mashout, denature Sparge 169 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Clarityferm Other Primary 0 min.
25 g fermaid o Other Primary 0 min.
9 g CaCl Water Agt Mash 0 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
51 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 232 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
FIltered tap. 15g of 5.2 salts.
Mash Chemistry and Brewing Water Calculator
 
Notes

Long boil to increase melanoidins. Plan to convert this to Eisbock.
Finished 1030, 6 points higher that I wanted but yeast died at 9.4% ABV. But hops higher than style to compensate.
Took a Helles Bock and blended 20/80 to lessen sweetness of dopplebock.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-02-19 03:52 UTC
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