YT's doppelbock: 05 05 21 - Beer Recipe - Brewer's Friend

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YT's doppelbock: 05 05 21

213 calories 22.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Alan white
Calories: 213 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)
Created: Thursday May 6th 2021
1.069
1.018
6.7%
34.2
19.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 kg Weyermann - Munich Type II (Dark)3.9 kg Munich Type II (Dark) 37 10 63.2%
0.10 kg Weyermann - Carafa Special Type II0.1 kg Carafa Special Type II 29.9 425 1.6%
0.05 kg Weyermann - Carafa Special Type 1 0.05 kg Carafa Special Type 1 29.9 340 0.8%
1.13 kg Weyermann - Munich Type I1.125 kg Munich Type I 38 6 18.2%
1 kg Weyermann - Pilsner1 kg Pilsner 36 1.5 16.2%
6.18 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Perle16 g Perle Hops Pellet 8.2 Boil at 100 °C 60 min 15.09 32.7%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil at 100 °C 60 min 6.47 30.6%
13 g Perle13 g Perle Hops Pellet 8.2 Boil at 100 °C 40 min 10.76 26.5%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil at 100 °C 40 min 1.89 10.2%
49 g / $ 0.00
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 50 g       Temp: 20 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Snapper spring water used.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion 55 °C 55 °C 10 min
Infusion 55 °C 63 °C 30 min
5.5 removed and boiled.Then remixed with wort. Decoction 63 °C 100 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 55 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.5
Mash volume with grains 22.6
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 15.5 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

Brewed on 05 05 21.
Mash was 6.3kg/19 litres.
Held at 55 for 10 mins then raised to 63 for 30 mins.
5.5 litre decoction heated to 72 and then boiled for 15.
Remixed and sparged at 75C
Collected 26 litres of wort for boil.
Counter flow chiller blocked with airlock so cooled naturally.
Pitched White labs WL P833 German bock at 20.
OG 1074.
Fermenting at around 15C.
Bottled and primed on 22 05 21.
Drinking after 2 weeks in bottle. Strong, Sweet and malty brew of this style. Happy with it.

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  • Last Updated: 2021-06-13 07:10 UTC