DOPPLEBOCK - FOLLY - Beer Recipe - Brewer's Friend

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DOPPLEBOCK - FOLLY

390 calories 41.3 g 0.5 L
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 150 liters (fermentor volume)
Pre Boil Size: 160 liters
Post Boil Size: 150 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 390 calories (Per 0.5L)
Carbs: 41.3 g (Per 0.5L)
Created: Thursday March 16th 2023
1.083
1.022
7.9%
31.6
18.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 kg Munich Malt25 kg Munich Malt 36.8 7.87 49.7%
800 g Bestmalz - BEST Black Malt eXtra800 g BEST Black Malt eXtra 30 500 1.6%
2 kg German - Melanoidin2 kg Melanoidin 37 25 4%
22 kg Gambrinus - Pilsner Malt22 kg Pilsner Malt 37.3 1.5 43.7%
0.50 kg Bestmalz - BEST Acidulated0.5 kg BEST Acidulated 35.9 2.81 1%
50.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
160 g Charles Faram - Magnum160 g Magnum Hops Pellet 13 Boil 60 min 26.67 50%
160 g Charles Faram - Spalter Select160 g Spalter Select Hops Pellet 4 Boil 20 min 4.97 50%
320 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Yeast Nutrient Other Boil 10 min.
4 each Whirlfloc tablet Fining Boil 10 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 6002 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 9 14 26 26 89
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
80 L Infusion -- 67 °C 60 min
Infusion 67 °C 77 °C 10 min
120 L Sparge -- 85 °C --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 160.15 L. Suggest reducing initial water volume to 45.4 L and adding 114.75 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 108.65 L. Suggest reducing strike water volume to 12.2 L and adding 63.25 L sparge/top-off. 75.5
Strike water volume at mash thickness of 1.5 L/kg 75.5
Mash volume with grains 108.6
Grain absorption losses -50.3
Remaining sparge water volume (equipment estimates 135.9 L) 135.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 160.2 L) 160
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.6
Post boil Volume 150
Going into fermentor 150
Total: 211.2  
Equipment Profile Used: System Default
 
Notes

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: 2023-04-13 14:21 UTC