Jaxanator (Paulaner Salvator Clone) - Beer Recipe - Brewer's Friend

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Jaxanator (Paulaner Salvator Clone)

264 calories 28.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Random Internet recipe
Calories: 264 calories (Per 12oz)
Carbs: 28.8 g (Per 12oz)
Created: Monday May 5th 2014
1.079
1.022
7.5%
19.6
14.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Munich - Light 10L8 lb Munich - Light 10L 33 10 48.8%
7.50 lb German - Pilsner7.5 lb Pilsner 38 1.6 45.7%
10 oz German - CaraMunich III10 oz CaraMunich III 34 57 3.8%
4 oz German - Melanoidin4 oz Melanoidin 37 25 1.5%
0.50 oz American - Chocolate0.5 oz Chocolate 29 350 0.2%
262.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 6.1 Boil 15 min 4.69 50%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 9.6 Boil 60 min 14.87 50%
1 oz / $ 0.00
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.15 24.6  
Mash volume with grains 7.46 29.9  
Grain absorption losses -2.05 -8.2  
Remaining sparge water volume (equipment estimates 3.19 g | 12.7 qt) 3.15 12.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.3 37.2
Equipment Profile Used: System Default
 
Notes

Double Decoction Mash
Dough-in with 3gal for 20min room temp 18C
Protein rest add 2-3gal boiling. 20 min 50C (122F)
1st decoction (2.5 gal thick) heat to 69C (156F) 20min, boil 10 min, add back
saccharification 67C (153F) 50 min
2nd decoction 1/2 vol thinnest portion 5 min boil, add back
mash out 75C (167F) 20 min
primary 4 weeks 10C
diacetyl rest 1 week 14C
lager 8 weeks 4C

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  • Last Updated: 2022-12-30 05:47 UTC