Downhome Viking 2 Doppelbock - Beer Recipe - Brewer's Friend

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Downhome Viking 2 Doppelbock

374 calories 46.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Doppelbock
Boil Time: 60 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 30% (brew house)
Source: Kleven
Calories: 374 calories (Per 12oz)
Carbs: 46.4 g (Per 12oz)
Created: Friday January 15th 2016
1.110
1.039
9.3%
43.2
20.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 27.9%
6 lb Liquid Malt Extract - Munich6 lb Liquid Malt Extract - Munich 35 8 27.9%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 18.6%
4 lb German - Dark Munich4 lb Dark Munich 36 10 18.6%
8 oz American - Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 2.3%
8 oz German - CaraMunich II8 oz CaraMunich II 34 46 2.3%
8 oz Rolled Oats8 oz Rolled Oats 33 2.2 2.3%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Liberty3 oz Liberty Hops Pellet 4 Boil 60 min 38.46 75%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4.1 Boil 10 min 4.76 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Irish moss Fining Boil 15 min.
1 oz Yeast nutrient Other Boil 10 min.
 
Yeast
Omega Yeast Labs - German Lager I
Amount:
1 Each
Cost:
Attenuation (custom):
62%
Flocculation:
Medium-low
Optimum Temp:
45 - 68 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 699 B cells required
Champagne
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 699 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: .75 cup      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Temperature -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.57 g | 26.3 qt) 7.17 28.7  
Mash volume with grains (equipment estimates 6.57 g | 26.3 qt) 7.93 31.7  
Grain absorption losses (steeping) -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.02 4.1  
Pre boil volume (equipment estimates 6.4 g | 25.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 4.75 19  
Going into fermentor 4.75 19  
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: 7.17 28.7
Equipment Profile Used: System Default
 
Notes

INSTRUCTIONS (Single Infusion):

  • Prepare yeast starter at least 12 hours in advance.
  • Mash grain at 155º for 60 minutes.
  • Raise temperature to 168º.
  • Sparge at 175º for 15 - 20 minutes.
  • Add extract and bring to boil.
  • Add other ingredients according to schedule.
  • Primary fermentation 10 days @ 70º - 74º.
  • Add Champagne yeast and ferment 2 more days @ 70º - 74º.
  • Lager 3 months @ 45º.
  • Diacetyl rest at 60º - 62º for 24 hours after fermentation is complete.
  • Carbonate using Champagne yeast and bottle.
  • Store @ 45º for 2 years.
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  • Last Updated: 2017-06-15 01:28 UTC