Doppelbock - Beer Recipe - Brewer's Friend

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Doppelbock

274 calories 29.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Doppelbock
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.6975 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 274 calories (Per 330ml)
Carbs: 29.4 g (Per 330ml)
Created: Sunday January 8th 2023
1.088
1.024
8.4%
24.7
18.7
5.4
3.78
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.98 kg Weyermann - Munich Type I1.98401 kg Munich Type I 38 6 48.6%
0.99 kg Weyermann - Barke Pilsner Malt0.989013 kg Barke Pilsner Malt 3.10 € / kg
3.07 € 		37.03 1.75 23.7%
0.47 kg Weyermann - Munich Type II (Dark)0.467382 kg Munich Type II (Dark) 37 10 11.2%
0.32 kg Weyermann - Caramunich Type 30.32069 kg Caramunich Type 3 34 57 7%
0.20 kg DE - Barke Vienna0.203391 kg Barke Vienna 2.98 € / kg
0.61 € 		37 3.37 5.9%
0.13 kg Weyermann - Melanoidin0.134717 kg Melanoidin 34.5 27 3%
0.03 kg Weyermann - Carafa Special Type III0.0310257 kg Carafa Special Type III 29.9 525 0.6%
4.13 kg / 3.67 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29.50 g Hallertau Mittelfruh29.5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 90 min 21.37 74.7%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.36 25.3%
39.50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Nutrisal 0.04 € / g
0.11 € 		Other Boil 15 min.
0.50 g Gypsum Water Agt Mash 1 hr.
2.28 ml Lactic acid Water Agt Mash 1 hr.
0.11 €
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
180 Milliliters
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 444 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 74.8 g       Temp: 20 °C       CO2 Level: 2.42 Volumes
 
Target Water Profile
Albert Heijn koolzuurvrij water Romy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 4 6 72 44 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.2 L Infusion 54 °C 52 °C 15 min
Temperature 62 °C 62 °C 30 min
Temperature 68 °C 68 °C 50 min
5.7 L Sparge 70 °C 100 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 24.4 L) 20.4
Mash volume with grains (equipment estimates 27 L) 23
Grain absorption losses -3.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 19.7 L) 15.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 11
Top off amount 1
Volume into fermentor 12
Total: 20.4  
Equipment Profile Used: System Default
 
Notes

Ferment at 10C, rise to 17C at 5 points from FG hold for 3 days.
Slowly cool to lagering temperatures.
Transfer to lagering vessel or keg and lager for 10 weeks or more

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  • Last Updated: 2023-01-08 20:31 UTC