The Doctor - Beer Recipe - Brewer's Friend

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The Doctor

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Dunkles Bock
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 37.25 liters
Post Boil Size: 31.25 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Tuesday June 22nd 2021
1.062
1.014
6.3%
45.4
23.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Gladfield - Munich Malt2 kg Munich Malt 36.8 7.87 30.1%
2 kg Gladfield - German Pilsner Malt2 kg German Pilsner Malt 37.3 2.03 30.1%
2 kg Gladfield - Vienna Malt2 kg Vienna Malt 37.4 3.45 30.1%
200 g German - CaraMunich I200 g CaraMunich I 34 39 3%
150 g German - Carafa III150 g Carafa III - (late mash tun addition) 32 535 2.3%
100 g Gladfield - Light Chocolate Malt100 g Light Chocolate Malt - (late mash tun addition) 32.7 355 1.5%
200 g Gladfield - Sour Grapes Malt Acid200 g Sour Grapes Malt Acid 12.4 2.03 3%
6,650 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Charles Faram - NZ Pacific Jade30 g NZ Pacific Jade Hops Pellet 13 Boil 60 min 42.51 60%
10 g Charles Faram - NZ Pacific Jade10 g NZ Pacific Jade Hops Pellet 13 Whirlpool at 90 °C 20 min 2.09 20%
10 g Pacifica10 g Pacifica Hops Pellet 5 Whirlpool at 90 °C 20 min 0.8 20%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.25 g Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
1 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
9 - 14 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 525 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.84 bar       Temp: 20 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 55 °C 55 °C 15 min
Infusion 55 °C 64 °C 30 min
Infusion 64 °C 70 °C 30 min
Infusion 70 °C 77 °C 15 min
20 L Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20
Mash volume with grains 24.3
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 19.4 L) 24.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 37.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.1 L) 31.3
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31.2 L) 23
Total: 44.8  
Equipment Profile Used: System Default
 
Notes

Fermentation temp: 50°F (10°C) 2 weeks. 32°F (0°C) 12 weeks.

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  • Last Updated: 2021-10-07 00:57 UTC