Brewminatti DoppelDunkel Bock - Beer Recipe - Brewer's Friend

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Brewminatti DoppelDunkel Bock

239 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Bock
Boil Time: 115 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15.25 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
URL: http://hammerdown.nkyhomebrewers.org/
Created: Thursday October 4th 2018
1.072
1.018
7.1%
23.6
15.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb German - Munich Light24 lb Munich Light 37 6 77%
6 lb German - Vienna6 lb Vienna 37 4 19.2%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 1.6%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 1.6%
3 oz German - Carafa III3 oz Carafa III 32 535 0.6%
31.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 14 Boil 45 min 19.19 50%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.8 Boil 30 min 4.36 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Fining Boil 10 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:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1591 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Toronto
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
94 4 2 32 26 0
0.7 tsp CaCl, 0.3 tsp Epsom, 0.1tsp Baking Soda, 2.5 tsp Chalk, 0.2 tsp Gypsum added to entire HLT for mash and sparge. 3 TSP LA. 4 NAMBS. The 'real' SO4 number is closer to 50.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
48 qt Protein Rest Temperature -- 122 °F 15 min
Sacc Rest Temperature -- 148 °F 40 min
Scarr. Rest Temperature -- 156 °F 30 min
Dexn Mashout Decoction -- 168 °F 5 min
Dexn Boil (30% Grist-Thick) Decoction -- 200 °F 20 min
Mashout (100% Grist) Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.95 gal (59.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.95 gal (11.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.19 gal (56.76 qt). Suggest reducing strike water volume to 9.51 gal (38.02 qt) and adding 2.19 gal (8.76 qt) sparge/top-off. 11.7 46.8  
Strike water volume at mash thickness of 1.5 qt/lb 11.7 46.8  
Mash volume with grains 14.19 56.8  
Grain absorption losses -3.9 -15.6  
Remaining sparge water volume (equipment estimates 7.4 g | 29.6 qt) 7.7 30.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.95 g | 59.8 qt) 15.25 61  
Boil off losses -2.88 -11.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 19.4 77.6
Equipment Profile Used: System Default
 
Notes

3L starter (10.8 oz DME) with 4 smack packs needed for 800+ Billion cells.

1st in category and overall Best of Show: 2018 Hammerdown Brew Cup (Cincinnati). Have opportunity to brew a 20 bbl batch at Braxton Brewing later in 2018.

This beer was originally brewed to the "lighter side" of the doppelbock range, but it turned out to be a great, albeit ballsy, dunkelsbock. For future brews, I will probably shave a pound or so off the Vienna/Munich combo.



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  • Last Updated: 2019-03-12 04:02 UTC