Dopplebock Kirschrotator - Beer Recipe - Brewer's Friend

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Dopplebock Kirschrotator

319 calories 34.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 120 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 71% (brew house)
Source: AZSuperDave
Calories: 319 calories (Per 12oz)
Carbs: 34.9 g (Per 12oz)
Created: Wednesday August 30th 2017
1.095
1.027
8.9%
22.0
25.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Munich Light8 lb Munich Light 37 6 42.1%
6 lb German - Munich Dark6 lb Munich Dark 37 15.5 31.6%
4 lb German - Pilsner4 lb Pilsner 38 1.6 21.1%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.6%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 1.3%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 1.3%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 First Wort 0 min 17.51 76.9%
0.30 oz Tettnanger0.3 oz Tettnanger Hops Pellet 4.5 Boil 70 min 4.52 23.1%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Pitted Cherries Flavor Secondary 10 days
 
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:
46 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 563 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 120 °F 10 min
Decoction -- 140 °F 15 min
Decoction -- 155 °F 40 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 5.7 22.8  
Mash volume with grains 7.22 28.9  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 5.22 g | 20.9 qt) 4.93 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.3 g | 33.2 qt) 8 32  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 10.63 42.5
Equipment Profile Used: System Default
 
Notes

Determining which Mash will be best: ideas
Grain, may add Biscuit or Carapils for multiness / head

Mash in at 120° F for 10 minutes. Heat to 144° F and hold for 10 minutes. Remove 1.2 gallons of (thick) mash. Heat this to 158° F. Hold 15 minutes, then heat to a boil. Boil for 15 minutes while stirring. Recombine boiled portion with main mash and stabilize heat at 158° F. Hold for 20 minutes. Remove approximately 1.2 gallons of (thin) mash. Boil 15 minutes while stirring. Return to main mash. Stabilize main mash at 170° F and transfer to lauter tun.

vs.

Mash Schedule
---------------
Dough In 20 min @ 95
Protein Rest 120 min @ 122 (Infusion)
Sacc Rest 75 min @ 152 (Decoction)
Mash Out 15 min @ 167 (Decoction)

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  • Public: Yup, Shared
  • Last Updated: 2017-08-31 18:34 UTC