Doppelbock AF #2 -5 gal - Beer Recipe - Brewer's Friend

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Doppelbock AF #2 -5 gal

283 calories 33.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Doppelbock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.77 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97.8648%
Calories: 283 calories (Per 12oz)
Carbs: 33.3 g (Per 12oz)
Created: Monday June 13th 2022
1.084
1.027
7.5%
24.2
19.6
5.4
3.14
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Avangard - Munich Dark10 lb Munich Dark $ 0.00 / lb
$ 0.00 		37.1 12 55.6%
5.50 lb Proximity - Pilsen Malt5.5 lb Pilsen Malt $ 0.57 / lb
$ 3.14 		37.5 1.8 30.6%
2 lb German - CaraMunich II2 lb CaraMunich II $ 0.00 / lb
$ 0.00 		34 46 11.1%
0.50 lb Weyermann - Melanoidin0.5 lb Melanoidin $ 0.00 / lb
$ 0.00 		34.5 27 2.8%
18 lbs / $ 3.14
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Yakima Valley Hops - Magnum0.6 oz Magnum Hops $ 0.00 / oz
$ 0.00 		Pellet 14.5 Boil 60 min 24.23 100%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 tsp Calcium Chloride (dihydrate) $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
0.50 tsp Epsom Salt $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
2 tsp Gypsum $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
1.75 tsp Baking Soda $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient $ 0.00 / oz
$ 0.00 		Other Boil 10 min.
1 each Irish Moss $ 0.00 / oz
$ 0.00 		Fining Mash 10 min.
 
Yeast
Omega Yeast Labs - German Bock OYL-111
Amount:
2 Liters
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 632 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.12 psi       Temp: 35 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 6 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.35 gal hold at 120F x 15' Strike 126 °F 120 °F 15 min
hold at 144F x 30' Temperature -- 144 °F 30 min
hold at 158F x 20 min Temperature -- 158 °F 20 min
hold at 170F x 10' Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.52 g | 38.1 qt) 9.27 37.1  
Mash volume with grains (equipment estimates 10.96 g | 43.9 qt) 10.71 42.8  
Grain absorption losses -2.25 -9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.77 27.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 9.27 37.1
Equipment Profile Used: System Default
 
Notes

Cool wort to 46 °F (8 °C), then rack clear wort off cold break.
Pitch double the recommended pitch rate.
Start the culture the day before in approximately one liter of sterile, aerated wort at 46–48 °F (8–9 °C) until fermentation is noted. Pitch this cooled, aerated wort.
Let fermentation free rise to 52 °F (11 °C) until complete. Hold at 52 °F (11 °C) for two days. Cool to 42 °F (6 °C). Rack off settled yeast.

Hold at 42 °F (6 °C) for two to three weeks. Cool to 32 °F (0 °C) for a minimum of eight weeks. Bottle as normal.

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  • Last Updated: 2025-01-26 12:55 UTC