Doppelbock 3 - Beer Recipe - Brewer's Friend

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Doppelbock 3

286 calories 28.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Sweeny
Calories: 286 calories (Per 12oz)
Carbs: 28.2 g (Per 12oz)
Created: Saturday January 7th 2017
1.086
1.020
8.7%
17.8
17.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 lb German - Pilsner5.7 lb Pilsner 38 1.6 57.3%
3.50 lb German - Dark Munich3.5 lb Dark Munich 36 10 35.2%
0.30 lb American - Caramel / Crystal 120L0.3 lb Caramel / Crystal 120L 33 120 3%
0.30 lb American - Aromatic Malt0.3 lb Aromatic Malt 35 20 3%
0.15 lb American - Chocolate0.15 lb Chocolate 29 350 1.5%
9.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz German Hallertau Mittelfrueh1.1 oz German Hallertau Mittelfrueh Hops Leaf/Whole 3 Boil 60 min 17.82 100%
1.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
1 tsp Wyeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 470 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 3 30 20 9 131
3tsp Phosphoric acid
.47g epsom salt
.62g table salt
.35g CaCl
4.55g CaCO3/Chalk
1.2g baking soda

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=QCQXXP6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.2 qt Sacc. rest Temperature -- 150 °F 60 min
5.8 qt Sparge Temperature -- 167 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.35 17.4  
Mash volume with grains 5.15 20.6  
Grain absorption losses -1.24 -5  
Remaining sparge water volume (equipment estimates 1.68 g | 6.7 qt) 1.64 6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.99 24
Equipment Profile Used: System Default
 
Notes

Add 1g SMB to pre-boiled strike water at 175F

Condition malt with 3.1oz of water prior to crushing

5.6oz DME in 1600ml starter, pitch two packs

Use modified Doppelbock 2 fermentation profile (7 days @48F, 36h ramp to 68F, D-rest 2-3 weeks, cold crash 7 days @34F)

After crash, transfer to bucket, hold 34F 48 hours, drop to 30F. Check frequently ice crystals. VERY GENTLY Scoop out crystals and melt/measure volume, record.

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  • Public: Yup, Shared
  • Last Updated: 2017-01-11 15:54 UTC