Dirndl Lifter Doppelbock - Beer Recipe - Brewer's Friend

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Dirndl Lifter Doppelbock

276 calories 22.6 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: 7.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Brewmasterjohn
Calories: 276 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created: Monday December 19th 2022
1.084
1.013
9.3%
13.4
19.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Weyermann - Barke Munich Malt13 lb Barke Munich Malt 37 8 61.9%
6 lb Weyermann - Barke Pilsner Malt6 lb Barke Pilsner Malt 37.03 1.75 28.6%
2 lb German - CaraMunich III2 lb CaraMunich III 34 57 9.5%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 13.41 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
4 ml Hydrochloric acid Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 5 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:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.71 psi       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter

The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.2 gal Infusion 160 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.16 gal (48.62 qt). Suggest reducing initial strike volume to 10.32 gal (41.28 qt) and adding 0.15 gal (0.62 qt) sparge/top-off. 10.48 41.9  
Strike water volume (equipment estimates 9.95 g | 39.8 qt) 10.48 41.9  
Mash volume with grains (equipment estimates 11.63 g | 46.5 qt) 12.16 48.6  
Grain absorption losses -2.63 -10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.6 30.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.1 24.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.1 g | 24.4 qt) 5.5 22  
Total: 10.48 41.9
Equipment Profile Used: System Default
 
Notes

Ferment at 50 F for 4 weeks

Perform diacetyl rest at room temp for 7 days

Place fermenter back in chamber set at 50 F for last week.

Keg and lager for 6 months

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  • Last Updated: 2023-04-24 16:27 UTC