Ahtaminator Doppelbock - Beer Recipe - Brewer's Friend

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Ahtaminator Doppelbock

271 calories 29.8 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: 7.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Redleg Ed - Artillery Brewing
Calories: 271 calories (Per 12oz)
Carbs: 29.8 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=120105
Created: Monday January 18th 2016
1.081
1.023
7.6%
23.0
14.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Munich Light10 lb Munich Light 37 6 64.5%
3 lb German - Munich Dark3 lb Munich Dark 37 15.5 19.4%
2 lb German - Vienna2 lb Vienna 37 4 12.9%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.2%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz BSG - German Hallertau Mittelfruh1.25 oz German Hallertau Mittelfruh Hops Pellet 2.75 Boil 90 min 11.67 38.5%
1 oz BSG - German Hallertau Mittelfruh1 oz German Hallertau Mittelfruh Hops Pellet 2.75 Boil 60 min 8.73 30.8%
0.50 oz Ahtanum (HopUnion)0.5 oz Ahtanum (HopUnion) Hops Pellet 3.3 Boil 15 min 2.6 15.4%
0.50 oz Ahtanum (HopUnion)0.5 oz Ahtanum (HopUnion) Hops Pellet 3.3 Aroma 0 min 15.4%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.10 g Calcium Chloride Water Agt Mash --
2.60 g Gypsum Water Agt Mash --
4 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Other Boil 5 min.
0.50 tsp Gelatin & .25c hot water Fining Kegging 1 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 713 B cells required
Pitch on bock yeast cake
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 713 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       Amount: Kegging       CO2 Level: 2.6 Volumes
 
Target Water Profile
Collierville, TN, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 8 7 2 44
Bruin water (Brown & Malty). Target mash pH is 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Heat strike Temperature -- 135 °F --
28 qt initial rest ramp to 146 Infusion -- 130 °F 20 min
28 qt Sacch rest, then MO Infusion -- 146 °F 30 min
28 qt Mash out and sparge Infusion -- 168 °F 10 min
4 qt Pulled from treated mash water Fly Sparge -- 150 °F --
Starting Mash Thickness: 1.36 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.36 qt/lb 5.27 21.1  
Mash volume with grains 6.51 26  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 4.79 g | 19.2 qt) 4.42 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.87 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.69 38.8
Equipment Profile Used: System Default
 
Notes

Source: Doppelbock version of my Ahtamic Bock (based on Brazos Bock by Goatchze http://www.homebrewtalk.com/showthread.php?t=120105)

For the Dark Munich, I roasted my Light Munich (3# @ 300°F for 15 minutes on parchment paper, turning twice @ 5 & 10 minutes, rest in paper bag for 1-2 weeks.)


DARK LAGER PROFILE (Pr5)
Chill wort to <66° prior to pitching yeast then start
SP0: 52°
dh0: 336 (14 day ferment)
SP1: 52°
dh1: 36 (1.5 day ramp up)
SP2: 68°
dh2: 72 (3 day attenuation/diacetyl rest)
SP3: 68°
dh3: 168 (1 day ramp down to lager)
SP4: 34°
dh4: 0 (fine with gelatin, transfer to keg & lager)

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  • Last Updated: 2017-02-05 19:15 UTC