Bavarian Doppelbock EIP - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Bavarian Doppelbock EIP

285 calories 32.7 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: Doppelbock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 285 calories (Per 12oz)
Carbs: 32.7 g (Per 12oz)
Created: Sunday January 10th 2016
1.085
1.026
7.7%
25.2
18.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 21%
8 lb Liquid Malt Extract - Munich8 lb Liquid Malt Extract - Munich 35 8 55.9%
1 lb Candi Syrup - Belgian Candi Syrup - Clear1 lb Belgian Candi Syrup - Clear 32 0 7%
12 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Belgian - Biscuit1 lb Biscuit 35 23 7%
1 lb German - Abbey Malt1 lb Abbey Malt 33 17 7%
0.30 lb American - Chocolate0.3 lb Chocolate 29 350 2.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 10.14 33.3%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 40 min 8.9 33.3%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 20 min 6.14 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Fining Boil 10 min.
2 oz yeast nutrient Other Boil 10 min.
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 319 B cells required
or Wyeast 2206 bavarian lager
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 319 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.4 g | 25.6 qt) 4.79 19.2  
Mash volume with grains (equipment estimates 6.4 g | 25.6 qt) 4.97 19.9  
Grain absorption losses (steeping) -0.29 -1.2  
Volume increase from sugar/extract (early additions) 1 4  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
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: 4.79 19.2
Equipment Profile Used: System Default
 
Notes

steep grains for 30 minutes at 158
bring to boil
add fermentables and boil for 60 minutes
cool wort
aerate wort and pitch yeast
ferment at 60 when fermentation is complete rack to secondary and lager for 4 weeks at 50*
bottle prime with 5 oz dextrose
bottle condition for 6 weeks
open bottle and enjoy in german stein!

Last Updated and Sharing
 
5,072
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-01-11 15:26 UTC