New Dopplebock - Beer Recipe - Brewer's Friend

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New Dopplebock

278 calories 30.1 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: 7.7 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 278 calories (Per 12oz)
Carbs: 30.1 g (Per 12oz)
Created: Sunday September 9th 2018
1.083
1.023
7.9%
23.9
23.0
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Munich Light12 lb Munich Light 37 6 77.4%
2 lb American - Pilsner2 lb Pilsner 37 1.8 12.9%
1 lb German - CaraMunich II1 lb CaraMunich II 34 46 6.5%
8 oz Briess Chocolate8 oz Briess Chocolate 34 350 3.2%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Sterling10 g Sterling Hops Pellet 9.9 Boil 60 min 11.12 40%
15 g Sterling15 g Sterling Hops Pellet 9.9 Boil 30 min 12.82 60%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
2.20 g Yeast Nutrient Other Boil 5 min.
 
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:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 625 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-14896
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 37 37 39 46 306
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 gal Mash Infusion -- 154 °F 60 min
2 gal Batch #1 Sparge -- 168 °F 15 min
2.39 gal Batch #2 Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.84 19.4  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) 5.04 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.7 30.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.89 39.6
Equipment Profile Used: System Default
 
Notes

Pitch at 48 F, let rise and ferment at 52 F. Increase temp by 1 degrees per day after the first week until at 58 F and hold for diacetyl rest for 1 to 2 more weeks (taste it).

Transfer to keg and lager at 35 F for at least four weeks.

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  • Last Updated: 2018-09-15 18:48 UTC