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(2020-02-19) Doppelbock (NS)

Method: All Grain
Style: Doppelbock
Boil Time: 105 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 14.9 °P (recipe based estimate)
Post Boil Gravity: 21.8 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 303 calories (Per 12oz)
Carbs: 29 g (Per 12oz)

Created: Monday December 30th 2019

Original Gravity:

21.8 °P

Final Gravity:

5.1 °P

ABV (standard):

9.4%

IBU (tinseth):

24.1

SRM (morey):

20.5

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11.50 lb	German - Munich Light11.5 lb Munich Light	37	6	53.8%
6 lb	German - Vienna6 lb Vienna	37	4	28.1%
2 lb	Belgian - CaraMunich2 lb CaraMunich	33	50	9.4%
1.50 lb	German - Melanoidin1.5 lb Melanoidin	37	25	7%
0.38 lb	Belgian - Special B0.38 lb Special B	34	115	1.8%
21.38 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Magnum0.5 oz Magnum Hops	Pellet	12.9	Boil	60 min	18.54	62.5%
0.30 oz	perle0.3 oz perle Hops	Pellet	7	Boil	45 min	5.54	37.5%
0.80 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Magnum (Pellet)	18.54	62.5%
0.30 oz	perle (Pellet)	5.54	37.5%
0.80 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12.2 gal	Beta	Temperature	--	146 °F	30 min
	Alpha	Temperature	--	160 °F	60 min
	4gal THICK (Approx 30%)	Decoction	--	212 °F	20 min
	Mashout	Temperature	--	168 °F	15 min
Starting Mash Thickness: 2.33 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Chalk	Water Agt	Mash	1 hr.
1.25 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.30 tsp	Epsom Salt	Water Agt	Mash	1 hr.
0.30 tsp	Gypsum	Water Agt	Mash	1 hr.
1 tsp	Lactic acid	Water Agt	Mash	1 hr.
0.10 tsp	Table Salt	Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - L17 Harvest

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Medium
Optimum Temp:	50 - 60 °F	Starter:	Yes
Fermentation Temp:	48 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 992 B cells required

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	48 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 992 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

GFI Water Filter

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
46.8	2.9	5.5	65.9	26.1	0
All salts added to mash. 1 NAMBS. The 'real' SO4 number is closer to 38.
Mash Chemistry and Brewing Water Calculator

Notes

Very slow direct fire ramp from 146 to 160 over about 15 minutes. After about 15 mins at 160, pulled 2 gal THICK decoction and began to warm it. Ensured main mash stayed at 160 after decoction grain removal. Boiled decoction about 20 minutes and added slowly back to main mash.

2 gal thick pull is approx 30% decoction.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-08-07 13:02 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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