Big Fella Doppelbock - Beer Recipe - Brewer's Friend

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Big Fella Doppelbock

141 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Efficiency: 35% (brew house)
Source: ChilliMayne
Calories: 141 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
URL: http://www.facebook.com/notes/chilli-mayne/beer-brewing-diary/149372591863827
Created: Saturday July 7th 2012
1.046
1.012
4.4%
67.1
16.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Pilsen3 kg Pilsen 36 1.8 30%
6 kg United Kingdom - Munich6 kg Munich 37 6 60%
1 kg Belgian - CaraMunich1 kg CaraMunich 33 50 10%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Hersbrucker100 g Hersbrucker Hops Leaf/Whole 4.1 Boil 43 min 50%
100 g Saaz100 g Saaz Hops Leaf/Whole 3.4 Boil 26 min 50%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tab Fining Boil 15 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Coopers Carbonation Drops       Amount: 5 per 750ml bottle      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 Batch 1 Infusion -- 67 °C 60 min
1.5 Top up volume Infusion -- 80 °C 15 min
13.4 Batch 2 Infusion -- 80 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 36.5
Mash volume with grains 43.1
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 4.1 L) 0.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 23
Going into fermentor 23
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Yeast starter made with 1/2 cup of dark spray DME boiled in 2 pints of filter tap water.

Would have to question the calculation above, as I measured OG=1.070 and FG = 1.012 giving me an abv = 7.7%

Also giving these calculations my yeast apparrent attenuation equates to 82.8% and according to Whitelabs they measure 70-76%, contacted white labs and they say: " The fermentability of your wort along with yeast strain, fermentation temperature, oxygenation rate, etc... all help determine the attenuation of your beer. The ranges given for each strain are guidelines for what the average brewer will get for a "normal" brew. They are intended to help you choose a yeast strain that will give you the attenuation range you are looking for, but lots of other things need to be taken into account as well so it's not at all unusual to get attenuation outside the given range."

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  • Last Updated: 2012-11-25 14:18 UTC