(2023-01-02) Doppelbock (NoSparge) - Beer Recipe - Brewer's Friend

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(2023-01-02) Doppelbock (NoSparge)

337 calories 36 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 105 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 16.3 °P (recipe based estimate)
Post Boil Gravity: 23.9 °P (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 337 calories (Per 12oz)
Carbs: 36 g (Per 12oz)
URL: https://cdn.saffire.com/files.ashx?t=fg&rid=IndianaStateFair&f=2023_INBrewersCup_HBResults_Final.pdf
Created: Saturday December 24th 2022
23.9 °P
6.9 °P
9.6%
23.8
23.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Weyermann - Barke Munich Malt12 lb Barke Munich Malt 37 8 50.3%
6 lb German - Vienna6 lb Vienna 37 4 25.1%
2 lb Avangard - Munich Dark2 lb Munich Dark 37.1 12 8.4%
2 lb Belgian - CaraMunich2 lb CaraMunich 33 50 8.4%
1.50 lb German - Melanoidin1.5 lb Melanoidin 37 25 6.3%
0.38 lb Belgian - Special B0.38 lb Special B 34 115 1.6%
23.88 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.9 Boil 60 min 18.31 62.5%
0.30 oz Perle0.3 oz Perle Hops Pellet 7 Boil 45 min 5.47 37.5%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Chalk Water Agt Mash 1 hr.
1.25 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.30 tsp Epsom Salt Water Agt Mash 1 hr.
0.30 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
0.10 tsp Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1038 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46.8 2.9 5.5 65.9 26.1 0
All salts added to mash. 2 NAMBS. The 'real' SO4 number is closer to 38. Pitched decanted starter of WLP833 with 600B cells at 60*. Direct pitched one packet of S-189 as a backup. Fermented alongside dunklesbock at ~55*
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.2 gal Beta Temperature -- 144 °F 30 min
Temperature -- 154 °F 30 min
Alpha Temperature -- 160 °F 45 min
4gal THICK (Approx 30%) Decoction -- 212 °F 20 min
Mashout Temperature -- 168 °F 15 min
Starting Mash Thickness: 2.04 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.09 gal (56.36 qt). Suggest reducing strike water volume to 10.09 gal (40.36 qt) and adding 2.09 gal (8.36 qt) sparge/top-off. 12.18 48.7  
Strike water volume at mash thickness of 2.04 qt/lb 12.18 48.7  
Mash volume with grains 14.09 56.4  
Grain absorption losses -2.99 -11.9  
Remaining sparge water volume 0.06 0.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.41 g | 33.6 qt) 9 36  
Boil off losses -2.63 -10.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.75 g | 23 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.75 23  
Total: 12.24 48.9
Equipment Profile Used: System Default
 
Notes

Re-Brew of November 2021 batch that made it to the final table at NHC 2022. Replaced 2lbs of Barke Munich in the November recipe with Dark Munich. Pulled decoction once full mash reached 160*

Full-volume, no sparge mash with 15 mins recirculation during mashout to set the grain bed.

Almost spot-on clone to Ayinger Celebrator. Possibly a little more rich. Perfect in the 5-7 month range. Keg'd w/ DME solution and yeast roused from fermenter during transfer.

Gold: 2023 Indiana Brewers Cup (19 entries)



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  • Last Updated: 2023-12-15 15:54 UTC