BB Doppelbock 09062020 - Beer Recipe - Brewer's Friend

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BB Doppelbock 09062020

242 calories 18.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 75 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: 06292020
Calories: 242 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Monday June 29th 2020
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OG: 1.087 FG: 1.021 ABV: 8.6% IBU: 17

1.074
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 57.1%
5 lb US - Pale 2-Row5 lb Pale 2-Row 37 1.8 28.6%
1.50 lb Brown Sugar1.5 lb Brown Sugar - (late boil kettle addition) 45 15 8.6%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 5.7%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.9 Boil 75 min 10.63 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.9 Boil 20 min 6.16 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
23 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 663 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 6.2 oz       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion -- 152 °F 75 min
2 gal Sparge 150 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 4.59 g | 18.4 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.34 g | 33.4 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.11 0.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6.5 g | 26 qt) 6.8 27.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.8 g | 27.2 qt) 6.5 26  
Total: 10.25 41
Equipment Profile Used: System Default
 
Notes

revised fourth attempt at high gravity brew.
Use of Armuchee spring water again
Returned to prepping dry yeast 24 hours in advance of brew.
BeerSmith article notes that high gravity beers require attention to:
-Water required vs mash tun capacity - check
-High OG beers take much longer to ferment, like two months or more - Not planning to break open a bottle until holiday season 2020
Process notes:
Prepping dry yeast the night before
Anticipate use of glycol chiller with conical to lager the beer
Brew to be bottle conditioned and bottled

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  • Last Updated: 2020-08-05 03:43 UTC
  • Snapshot Created: 2020-06-29 04:05 UTC