EddyBock - Beer Recipe - Brewer's Friend

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EddyBock

277 calories 29.3 g 16 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 120 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 18.41 gallons
Post Boil Size: 16.41 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Source: J. Eddy
Hop Utilization: 98%
Calories: 277 calories (Per 16oz)
Carbs: 29.3 g (Per 16oz)
Created: Wednesday December 15th 2021
1.083
1.022
8.1%
19.6
15.6
5.5
125.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Munich - Light 10L15 lb Munich - Light 10L 33 10 28.8%
15 lb German - Pilsner15 lb Pilsner 38 1.6 28.8%
10 lb Munich Dark 20L10 lb Munich Dark 20L 34 20 19.2%
10 lb Avangard - Pale 2-Row10 lb Pale 2-Row 37 2 19.2%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 1.9%
1 lb German - Melanoidin1 lb Melanoidin 37 25 1.9%
52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - German Tettnang (4.5 AA)1 oz Yakima Chief Hops - German Tettnang (4.5 AA) Hops Pellet 4.5 Boil 60 min 5.86 20%
2 oz Hallertau Tradition (Germany) (5 AA)2 oz Hallertau Tradition (Germany) (5 AA) Hops Pellet 5 Boil at 212 °F 30 min 7.22 40%
2 oz Yakima Chief Hops - German Tettnang (4.5 AA)2 oz Yakima Chief Hops - German Tettnang (4.5 AA) Hops Pellet 4.5 Boil 30 min 6.5 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
20 g Gypsum Water Agt Mash 1 hr.
10 g Salt Water Agt Mash 1 hr.
15 ml Lactic acid Water Agt Mash 0 min.
1 oz Whirlfloc Water Agt Boil 10 min.
2 tsp Irish Moss Fining Boil 5 min.
 
Yeast
Wyeast - Hella Bock 2487
Amount:
1 Each
Cost:
$ 125.00 / each
$ 125.00
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 1761 B cells required
$ 125.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 36 °F       CO2 Level: 2.45 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
20 gal acid rest Steeping 70 °F 97 °F 15 min
Protein Rest Decoction -- 122 °F 30 min
saccrafication rest Decoction -- 150 °F 60 min
23.75 gal Mash Out Strike 161 °F 152 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.69 gal (74.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.69 gal (26.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.41 gal (81.64 qt). Suggest reducing strike water volume to 7.84 gal (31.36 qt) and adding 8.41 gal (33.64 qt) sparge/top-off. 16.25 65  
Strike water volume at mash thickness of 1.25 qt/lb 16.25 65  
Mash volume with grains 20.41 81.6  
Grain absorption losses -6.5 -26  
Remaining sparge water volume (equipment estimates 9.19 g | 36.8 qt) 8.91 35.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.69 g | 74.8 qt) 18.41 73.6  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 15.5 g | 62 qt) 16.41 65.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 16.41 g | 65.6 qt) 15.5 62  
Total: 25.16 100.6
Equipment Profile Used: System Default
 
Notes

double decoction, there will be a total of 3 mash rests:
the protein rest @ 122°F - 15 min.
saccharification rest @ 152°F - 60 min
mash-out @ 170°F
First pull: 25-30% mash, bring up to sacc temp., rest, boil, cool, return to mash


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  • Last Updated: 2022-06-13 13:06 UTC