Doppelbock - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Doppelbock

232 calories 19.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.06 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 88%
Calories: 232 calories (Per 12oz)
Carbs: 19.1 g (Per 12oz)
Created: Tuesday January 28th 2025
1.071
1.011
7.9%
18.3
13.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb German - Floor-Malted Bohemian Pilsner Dk9.5 lb Floor-Malted Bohemian Pilsner Dk 38 6.5 60.3%
5.50 lb Munich - Light 10L5.5 lb Munich - Light 10L 33 10 34.9%
0.75 lb Weyermann - Caramunich Type 10.75 lb Caramunich Type 1 33.5 35 4.8%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Valley Hops - Hallertau (Mittelfruh)1.5 oz Hallertau (Mittelfruh) Hops Pellet 4.5 Boil 60 min 18.34 100%
1.50 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Henrico County RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.92 gal Strike 166 °F 152 °F 60 min
4.15 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.92 19.7  
Mash volume with grains 6.18 24.7  
Grain absorption losses -1.97 -7.9  
Remaining sparge water volume (equipment estimates 6.35 g | 25.4 qt) 5.36 21.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.06 g | 36.2 qt) 8.06 32.2  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.28 41.1
Equipment Profile Used: System Default
 
Notes

Dough in with 4 gallons (15.1 L) of 100° F (38° C) water and allow to rest for 1 hour. Infuse one gallon (3.8 L) of near-boiling water every 15 minutes (6 additions total), stirring thoroughly after each addition. Mash out at 172° F (78° C). Slowly run off the sweet wort, sparging as necessary, to collect 8 gallons (30.3 L). Boil hard for 2 hours. Let wort rest 30 minutes, then rack and chill to 45–50° F (7–10° C). Oxygenate and pitch a large starter of yeast. Ferment for two weeks or until finished. Slowly chill to 28° F (–2° C), then rack again. Lager at 35° F (2° C) for 18 weeks.

Last Updated and Sharing
 
21
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-01-28 15:14 UTC