(2023-12-08) Alte Ziege - Beer Recipe - Brewer's Friend

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(2023-12-08) Alte Ziege

334 calories 32.2 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: 334 calories (Per 12oz)
Carbs: 32.2 g (Per 12oz)
Created: Wednesday December 6th 2023
23.9 °P
5.7 °P
10.2%
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 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 (custom):
70%
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
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
48 - 72 °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.
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

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

Pitched ~500B cells WLP833 on brew day and two packets S189 on Day 3

Gold in 2022 and 2023 Indiana Brewer's Cup and a medalist in several other large comps.




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  • Last Updated: 2024-11-06 16:19 UTC