Doppelbock - Beer Recipe - Brewer's Friend

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Doppelbock

262 calories 26.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: bigIslandBrewer
Calories: 262 calories (Per 12oz)
Carbs: 26.4 g (Per 12oz)
Created: Thursday November 2nd 2017
1.079
1.019
7.8%
25.1
16.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pilsner11 lb Pilsner 37 1.8 64.7%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 8.8%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 8.8%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 5.9%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 5.9%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.9%
0.50 lb Maltodextrin0.5 lb Maltodextrin 39 0 2.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 18.84 60%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 6.23 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz whirfloc Fining Boil 15 min.
1 tsp biofine Fining Kegging 0 min.
 
Yeast
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
56 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 qt hold for 90 minutes at 152, add 2 gallons of boiling water to bring mashout up to 165-170, and sparge at 175 Infusion -- 152 °F 90 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 6.19 24.8  
Mash volume with grains 7.51 30  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 3.18 g | 12.7 qt) 3.58 14.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.77 39.1
Equipment Profile Used: System Default
 
Notes

At flame out, crash the beer as quickly as possible to pitching temp, ferment for 7 days at 56 degrees, then begin lagering (2 degree drop per day for 2 weeks). Crash at 38 degrees for 48 hours before kegging.

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  • Last Updated: 2017-11-02 19:42 UTC