CBSSA Rye Doppelbock 20L - Beer Recipe - Brewer's Friend

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CBSSA Rye Doppelbock 20L

226 calories 18.8 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: 7.08 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jose GiRALDEZ
Calories: 226 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Thursday August 11th 2022
1.069
1.011
7.7%
26.5
16.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Pilsner10 lb Pilsner 36 1.5 65.6%
3 lb Weyermann - Pale Rye3 lb Pale Rye 37 3.2 19.7%
1 lb Weyermann - CaraRye1 lb CaraRye 33 75 6.6%
1 lb Weyermann - Melanoidin1 lb Melanoidin 34.5 27 6.6%
0.25 lb Weyermann - Chocolate Rye0.25 lb Chocolate Rye 29.9 240 1.6%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 15 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 30 min 11.53 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g BSG - Kerry Whirlfloc T Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
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
5.7 gal Temperature 100 °F 100 °F 30 min
Temperature 100 °F 152 °F 45 min
Sparge 152 °F 159 °F 10 min
0.38 gal Sparge 152 °F 172 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 85 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.72 22.9  
Mash volume with grains 6.94 27.8  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 3.51 g | 14.1 qt) 3.52 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.24 36.9
Equipment Profile Used: System Default
 
Notes

Fermente y condicione la cerveza como una lager o similar. Siga plan de fermentacion de lager. En el caso de uso de levaduras kviek o ales trabaje mas cerca a 18 Grados (60F) y dele tiempo de maduracion lo mas frio possible.

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  • Last Updated: 2022-08-11 15:20 UTC