Dopplebock - Beer Recipe - Brewer's Friend

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Dopplebock

243 calories 26.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 120 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 23.26 gallons
Post Boil Size: 20.26 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 243 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Tuesday August 31st 2021
1.073
1.020
7.0%
20.0
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35 lb Munich - Light 10L35 lb Munich - Light 10L 33 10 58.3%
20 lb German - Bohemian Pilsner20 lb Bohemian Pilsner 38 1.9 33.3%
5 lb American - Vienna5 lb Vienna 35 4 8.3%
60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Tettnanger4 oz Tettnanger Hops Leaf/Whole 4.5 Boil 60 min 13.75 57.1%
3 oz Tettnanger3 oz Tettnanger Hops Leaf/Whole 4.5 Boil 20 min 6.24 42.9%
7 oz / $ 0.00
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 470 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 23.26 gal (93.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 11.26 gal (45.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 27.3 gal (109.2 qt). Suggest reducing strike water volume to 7.2 gal (28.8 qt) and adding 15.3 gal (61.2 qt) sparge/top-off. 22.5 90  
Strike water volume at mash thickness of 1.5 qt/lb 22.5 90  
Mash volume with grains 27.3 109.2  
Grain absorption losses -7.5 -30  
Remaining sparge water volume 8.51 34  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 23.26 93  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume (equipment estimates 20 g | 80 qt) 20.26 81  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 20.26 g | 81 qt) 20 80  
Total: 31.01 124
Equipment Profile Used: System Default
 
Notes

Mashing Instructions:
Dough in at 120 degrees with 1.3 Qts / pound. Pull 40% of the grist, bring to 150 degrees and rest 20 minutes. Bring the decoction to a boil and boil for 25 minutes. Add back to main mash in hermes system. New temperature 149 degrees. Raise temperature of mash to 160 degrees over 1 hour period. Sparge until gravity of extract falls to 1.020.

Special Instructions / Notes:
Ferment in high 30's and low 40's for six weeks. Raise fermentation temperature to 50 for additional 3 weeks. Transfer to secondary and let beer lager in high 30's for two more months. Force Carbonate.

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  • Last Updated: 2021-08-31 07:01 UTC