Justins Dopplebock - Beer Recipe - Brewer's Friend

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Justins Dopplebock

247 calories 27.2 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: 7.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 247 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created: Saturday November 26th 2022
1.074
1.021
7.0%
51.2
25.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Munich Malt15 lb Munich Malt 36.8 7.87 93.8%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 3.1%
0.50 lb American - Victory0.5 lb Victory 34 28 3.1%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 33.15 50%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 20 min 18.07 50%
4 oz / $ 0.00
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
5.82 gal 165 degF strike Strike 165 °F 152 °F 60 min
5.5 gal Sparge Sparge 180 °F 180 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.32 21.3  
Mash volume with grains 6.6 26.4  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 4.08 g | 16.3 qt) 4.43 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/make-your-best-doppelbock/

Take your time. Mash as usual (152°F/67°C is fine) and boil as usual, but really take your time in fermentation. You want the cleanest beer you can get, and hot alcohols are a killer, so low and slow is the prescription here. I start this beer right at 50°F/10°C and ramp it up very slowly from there, starting about four days after pitching. Increasing the temperature by 1°F (0.5°C) per day from then on means you’ll hit about 60°F (16°C) at the two-week mark, and then I simply leave it there for another two weeks.

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  • Last Updated: 2022-11-26 03:47 UTC