DoppelChoc - Beer Recipe - Brewer's Friend

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DoppelChoc

290 calories 29.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Macorix Perera
Calories: 290 calories (Per 12oz)
Carbs: 29.9 g (Per 12oz)
Created: Monday October 30th 2017
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Dopplebock

by HighVoltageMan!

OG: 1.084 FG: 1.020 ABV: 8.3% IBU: 18

1.087
1.022
8.6%
22.8
18.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Munich - Light 10L10 lb Munich - Light 10L 33 10 56.5%
7 lb German - Pilsner7 lb Pilsner 38 1.6 39.5%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 2.8%
0.20 lb Belgian - Chocolate0.2 lb Chocolate 30 340 1.1%
17.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 14.52 40%
1.50 oz Perle1.5 oz Perle Hops Pellet 8.2 Whirlpool at 200 °F 10 min 8.29 60%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirfloc Tablet Fining Boil 15 min.
4.50 tsp Yeast Nutrient Other Boil 15 min.
7 g Chalk Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
50 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 593 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 3.3 Oz       CO2 Level: 2.4 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
3 gr Epsom Salt (MgO4)
2 gr Calcium Chloride (CaCl2)
6 gr Chalk (CaCO3)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Protein Rest - Strike water 134 F Infusion -- 123 °F 20 min
Alpha Sacc Infusion -- 155 °F 40 min
3.3 gal Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.64 26.6  
Mash volume with grains 8.05 32.2  
Grain absorption losses -2.21 -8.9  
Remaining sparge water volume (equipment estimates 3.17 g | 12.7 qt) 2.83 11.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.34 g | 29.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.06 g | 20.2 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.44 g | 21.8 qt) 5 20  
Total: 9.46 37.9
Equipment Profile Used: System Default
 
Notes

Yeast Starter: 2 VIALS into 2 Lt 9.5 oz DME.

Aerate! Aerate! Aerate!
Yeast pitch at 48 - 50 F

10 to 12 days Fermentation @ 50 F
3 days Diacetyl Rest @ 55 - 60F
90 days Lagering @ 32 F


Test MASH Priming for 5 Bottles:
5 bottles (12Oz) = 64 Oz (.5 Gal)
Priming sugar: 0.2 Oz Corn Sugar (2.4 Vol of CO2)



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  • Last Updated: 2021-06-24 16:07 UTC