Celebration Dopplebock - Beer Recipe - Brewer's Friend

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Celebration Dopplebock

205 calories 18.7 g 330 ml
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Beer Stats
Method: Extract
Style: Doppelbock
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 205 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Thursday December 19th 2024
1.067
1.013
7.0%
19.9
24.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Dry Malt Extract - Amber2.5 kg Dry Malt Extract - Amber 42 10 78.6%
2.50 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
340 g Munich - Light 10L340 g Munich - Light 10L 33 10 10.7%
115 g Belgian - CaraMunich115 g CaraMunich 33 50 3.6%
115 g American - Chocolate115 g Chocolate 29 350 3.6%
55 g German - Carafa III55 g Carafa III 32 535 1.7%
55 g German - Melanoidin55 g Melanoidin 37 25 1.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Brewferm - Hallertau Mittelfrüh20 g Hallertau Mittelfrüh Hops Leaf/Whole 4.2 Boil 60 min 9.53 30.8%
15 g Tettnang 15 g Tettnang Hops Leaf/Whole 4.5 Boil 30 min 5.89 23.1%
15 g Saaz15 g Saaz Hops Leaf/Whole 3.5 Boil 15 min 2.96 23.1%
15 g Tettnanger15 g Tettnanger Hops Leaf/Whole 4.5 Boil 5 min 1.53 23.1%
65 g / $ 0.00
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 L Sparge 70 °C -- --
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 20.1 L) 11.1
Mash volume with grains (equipment estimates 20.1 L) 11.5
Grain absorption losses (steeping) -0.7
Volume increase from sugar/extract (early additions) 1.6
Pre boil volume (equipment estimates 21 L) 12
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 15
Going into fermentor 15
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 11.1  
Equipment Profile Used: System Default
 
Notes

Steep the grains in water heated to 150–170°F (65–77°C)

Remove the grain bag after 20–30 minutes and allow it to drain (do not squeeze the bag to avoid tannin extraction).

bring to boil and begin hopping.


expect primary fermentation to take longer—around 2-3 weeks if fermenting between 47 and 55 F.

rack it and let rest for 2 weeks.

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  • Last Updated: 2024-12-20 22:06 UTC