Cabin Fever Doppelbock - Beer Recipe - Brewer's Friend

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Cabin Fever Doppelbock

290 calories 29.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Broom Wagon Beers
Calories: 290 calories (Per 12oz)
Carbs: 29.9 g (Per 12oz)
Created: Sunday April 19th 2015
1.087
1.022
8.5%
25.6
18.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Munich Dark10 lb Munich Dark 37 15.5 56.7%
5 lb German - Pilsner5 lb Pilsner 38 1.6 28.4%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 11.3%
8 oz American - Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 2.8%
2 oz American - Caramel / Crystal 120L2 oz Caramel / Crystal 120L 33 120 0.7%
17.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 17.12 42.9%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 8.44 57.1%
1.75 oz / $ 0.00
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Sacch' Rest - Strike at 167 (First Running - 3.35) Sparge -- 152 °F 60 min
3.75 gal Infuse at 180 Sparge -- 169 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.88 19.5  
Mash volume with grains 6.13 24.5  
Grain absorption losses -1.95 -7.8  
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) 4.16 16.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.05 36.2
Equipment Profile Used: System Default
 
Notes

First Runnings: 3.5

Add DME with 15 minutes left in the boil

Fermentation Schedule:

May 6th - Starter 2-3 days ahead of time (Thursday)
May 9th - Brew Day - Pitch at 50 degrees with starter at 50 degrees. (Keezer)
May 19th - When fermentation begins to slow down (7-10 days), raise to 52 degrees for 2 days. (Keezer)
May 21st - Room temperature for diacetyl rest for 3-4 days (basement at 66 degrees)
May 25th - Cold crash at 35 degrees for 5-7 days (Keezer)
June 1st - Rack to secondary (keg), put in Keezer, set Keezer at 40 degrees and forget about it until October. (Keezer)
October - Begin sampling

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  • Last Updated: 2017-12-10 01:09 UTC