Doppelbock - Beer Recipe - Brewer's Friend

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Doppelbock

191 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Carlos
Calories: 191 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Sunday September 1st 2024
1.063
1.009
7.1%
25.7
4.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Pilsner4 kg Pilsner 36 1.5 64%
2 kg Weyermann - Vienna Malt2 kg Vienna Malt 37 3.5 32%
250 g Weyermann - Carapils250 g Carapils 34.5 2.1 4%
6.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g 47 Hops - Saaz25 g Saaz Hops Leaf/Whole 3.8 Boil 90 min 11.53 33.3%
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 14.17 66.7%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
8 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
2 Each
Cost:
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Decoction 40 °C 40 °C 20 min
Decoction 40 °C 66 °C 30 min
66 °C 70 °C 30 min
12 L Batch Sparge 70 °C 78 °C 20 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.8
Mash volume with grains 26.9
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 14.3 L) 12.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Fermentación.
Primario, de dos a tres semanas, y secundario de cuatro a seis semanas.

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  • Last Updated: 2024-09-01 21:06 UTC