Doppelbock - Beer Recipe - Brewer's Friend

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Doppelbock

227 calories 24.8 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 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Thursday August 16th 2018
1.068
1.019
6.5%
23.7
18.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.60 lb German - Dark Munich9.6 lb Dark Munich 36 10 65.3%
3 lb German - Vienna3 lb Vienna 37 4 20.4%
0.70 lb German - Melanoidin0.7 lb Melanoidin 37 25 4.8%
0.30 lb German - CaraAroma0.3 lb CaraAroma 34 130 2%
0.30 lb German - CaraRed0.3 lb CaraRed 34 20 2%
0.80 lb Briess Caramel Munich 60L0.8 lb Briess Caramel Munich 60L 34 60 5.4%
14.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz German Perle1 oz German Perle Hops Pellet 7.1 Boil 60 min 23.72 100%
1 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 691 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Santa Clara City Well Water (2021)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
63 20 30 42 44 236
Recommended RA (as CACO3 ppm) 94-153. RA = 137
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt Infusion -- 154 °F 60 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 5.51 22.1  
Mash volume with grains 6.69 26.8  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 3.61 g | 14.5 qt) 3.58 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.09 36.4
Equipment Profile Used: System Default
 
Notes

Starter: 2 month old yeast pack (41% viable), 1.035 OG LME 3 step starter. 60 sec Oxygen each step, 1/2t yeast nutrient with final step. 1L, 1.5L, 2L steps. Stir plate for 18 hrs, 3 days ferment, 1 day crash cool each step at 60F. Estimated 780B yeast cells. Pitch 45F yeast into 60F wort

Fermentation: 60F wort into 50F fridge for 5 weeks. Diacetyl rest for 1 week at 66-68F. cool down 10F/day to Lager at 33F for 1 week. Fine with gelatin to clear beer.

Gluten Free: add 10mL Clarity Ferm with yeast pitch

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  • Last Updated: 2018-12-04 02:24 UTC