#12 Doppelbock - Beer Recipe - Brewer's Friend

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#12 Doppelbock

299 calories 27 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Doppelbock
Boil Time: 60 min
Batch Size: 9.5 liters (fermentor volume)
Pre Boil Size: 3.5 liters
Pre Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 299 calories (Per 330ml)
Carbs: 27 g (Per 330ml)
Created: Sunday February 11th 2018
1.097
1.019
11.3%
20.2
28.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
300 g American - Caramel / Crystal 60L300 g Caramel / Crystal 60L 34 60 9.2%
300 g German - Melanoidin300 g Melanoidin 37 25 9.2%
300 g United Kingdom - Cara Malt300 g Cara Malt 35 17.5 9.2%
1,361 g Dry Malt Extract - Dark1361 g Dry Malt Extract - Dark - (late boil kettle addition) 44 30 41.9%
500 g United Kingdom - Pale 2-Row500 g Pale 2-Row 38 2.5 15.4%
450 g Liquid Malt Extract - Amber450 g Liquid Malt Extract - Amber - (late boil kettle addition) 35 10 13.8%
40 g United Kingdom - Pale Chocolate40 g Pale Chocolate 33 207 1.2%
3,251 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Perle15 g Perle Hops Pellet 8.2 Boil 35 min 20.19 100%
15 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 439 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L sacc rest Infusion -- 70 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 15.5 L) 4.9
Mash volume with grains (equipment estimates 15.5 L) 5.9
Grain absorption losses (steeping) -1.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14.1 L) 3.5
Volume increase from sugar/extract (late additions) 1.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 9.5
Going into fermentor 9.5
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 4.9  
Equipment Profile Used: System Default
 
Notes

Dark DME is actually Briess Traditional Dark (54% munich 10L, 30% base malt, 13% caramel 60L, 3% black malt).
This won't work with other dark DME.

Pitch at lager temperature, move to room temperature after 6-10 days.
Rack to secondary after 3 weeks in primary.
Do not lager.

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  • Last Updated: 2018-07-12 20:58 UTC