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#154 CUT Doppelbock

273 calories 27 carbs
Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jasiu
Calories: 273 calories (Per 355mL)
Carbs: 27 g (Per 355mL)
Created Thursday February 28th 2019
1.082
1.019
8.2%
25.21
12.3
5.34
 
Fermentables
Amount Fermentable PPG °L Bill %
4 kg German - Munich Light4 kg Munich Light 37 6 50.3%
0.9 kg German - Melanoidin0.9 kg Melanoidin 37 25 11.3%
0.05 kg Canadian - Munich Dark0.05 kg Munich Dark 34 32 0.6%
3 kg SAB Pale Ale3 kg SAB Pale Ale 35 3 37.7%
7.95 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
33 g Yakima Valley Hops - Southern Promise33 g Southern Promise Hops Pellet 10.8 Boil 30 min 25.21 100%
 
Mash Guidelines
Amount Description Type Temp Time
L Infusion 63 °C 45 min
L Decoction 70 °C 10 min
L Infusion 48 °C 10 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
1 g Lactic acid Water Agt Mash 30 min.
20 g Calcium Chloride Water Agt Mash 0 min.
5 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Crescat Labs - CL011 Bayernfest
Amount:
1
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
8 - 14 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Southern Promise inputs woody and earthy aromas (humulene oil), similar to Saaz. It comes with a very low co-humulone content which gives the beer a cleaner, smoother bitterness.

CaCl2 20g for maltiness
MgSO4 for a drier finish
late hop addition for head stability
Lactic for smooth alcohol
01.03.2019 got 21L, 1.086
start temp - 7C onset
11.03.2019 - 1.050. Aircon broke, temp 23 for three days. Shit. Cool back down to 12C.
25.03 1.040. Fridge broke, cooled down to 0C for <10 days. warm up to 10C. Rouse the yeast, keep fermenting.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-03-25 11:05 UTC
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